Finding a comforting soup recipe that’s both filling and budget-friendly can feel like a real challenge these days. Between juggling work deadlines and family commitments, most of us don’t have hours to spend hovering over a pot of homemade soup, especially when takeout is just a phone call away.
That’s why this leek noodle soup has become my reliable go-to: it’s quick to prepare, uses simple ingredients you can find at any grocery store, and delivers that perfect balance of warmth and satisfaction that only a good bowl of soup can provide.
Why You’ll Love This Leek Noodle Soup
- Quick weeknight dinner – Ready in under an hour, this soup is perfect for those busy evenings when you want something warming but don’t have hours to spend in the kitchen.
- One-pot meal – Everything cooks in a single pot (except for the noodles), which means less cleanup and more time to enjoy your evening.
- Vegetarian friendly – This meat-free soup is packed with protein from beans and loaded with vegetables, making it a satisfying option for vegetarians or anyone looking to eat more plant-based meals.
- Fresh herbs and vegetables – The combination of leeks, mushrooms, and fresh herbs creates a soup that’s both nourishing and full of flavor, without any artificial ingredients.
What Kind of Leeks Should I Use?
For soup recipes, you’ll want to look for fresh leeks with long, straight white stalks and crisp, dark green leaves – though we’ll only be using the white and light green parts. The most common variety you’ll find at the grocery store is simply called “American Flag” leeks, and they’re perfect for this recipe. When shopping, pick leeks that are about 1-2 inches in diameter – anything much larger can be tough and woody. Remember to clean your leeks thoroughly, as dirt often gets trapped between the layers. The easiest way is to slice them lengthwise, then fan out the layers under running water to remove any hidden grit.
Options for Substitutions
This cozy soup recipe is pretty flexible and allows for several ingredient swaps:
- Leeks: If you can’t find leeks, yellow onions make a good substitute – use 2 medium onions, finely chopped. You could also try a mix of onions and shallots for a similar mild, sweet flavor.
- Mushrooms: Any mushroom variety works well here – button, cremini, or shiitake. You can even use dried mushrooms (rehydrated) if fresh aren’t available.
- White wine: No wine? Just add an extra 1/2 cup of vegetable stock plus 1 tablespoon of lemon juice to get that slight acidic note.
- Cannellini beans: Great Northern beans or navy beans work just as well. You could even use chickpeas in a pinch.
- Fresh herbs: If you don’t have fresh herbs, use dried ones – but remember to use just 1/3 of the amount called for fresh. For example, use about 3/4 teaspoon dried thyme instead of 2 teaspoons fresh.
- Noodles: Any pasta shape works here – try small shells, orzo, or broken spaghetti. For a gluten-free option, use rice noodles or quinoa pasta.
Watch Out for These Mistakes While Cooking
The biggest challenge when making leek soup is not cleaning the leeks properly – these vegetables can harbor lots of dirt between their layers, so be sure to slice them first, then soak and rinse them thoroughly in cold water until no grit remains at the bottom of the bowl. Another common mistake is overcooking the noodles – cook them separately and add them to individual bowls at serving time to prevent them from becoming mushy in the soup. When sautéing the vegetables, resist the urge to rush this step – giving them a full 8-10 minutes to cook slowly will develop a deeper flavor base that makes your soup taste much better. For the best texture, make sure to dice your potatoes and carrots in similar small sizes so they cook evenly, and remember to add the fresh herbs near the end of cooking to preserve their flavor.
What to Serve With Leek Noodle Soup?
This cozy leek noodle soup is practically a meal in itself, but a few simple sides can make it even better! A chunk of crusty sourdough bread or warm focaccia is perfect for soaking up the savory broth. If you’re looking to add more greens to your meal, try a simple side salad with mixed lettuce, cherry tomatoes, and a light vinaigrette dressing. For extra protein, you could serve some grilled or roasted chicken on the side – the herbs in the soup will complement it nicely. Keep in mind that this soup already has lots of veggies and noodles, so you don’t need anything too heavy on the side.
Storage Instructions
Keep: This cozy leek noodle soup will stay good in the fridge for 3-4 days when kept in an airtight container. The noodles might absorb more broth as it sits, so you may want to add a splash of vegetable stock when reheating if it looks too thick.
Freeze: If you’re planning to freeze this soup, I recommend leaving out the noodles and adding them fresh when you’re ready to eat. The soup base freezes really well in freezer-safe containers for up to 3 months. Just cook fresh noodles when you’re ready to serve it.
Make Ahead: Want to prep this soup in advance? Make the soup base without the noodles and store it in the fridge. When you’re ready to eat, just cook the noodles fresh and add them to the warmed soup. This way, you’ll get the best texture and the noodles won’t get mushy.
Warm Up: Gently heat the soup on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions in 1-minute intervals, stirring between each interval until it’s heated through.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 20-25 g
- Fat: 25-30 g
- Carbohydrates: 90-100 g
Ingredients
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 1 pack (8 oz) of sliced mushrooms
- 2 carrots, diced small
- 2 large leeks, thinly sliced (white parts only)
- 2 large red potatoes, diced small
- 1 tablespoon plain flour
- 1/2 cup white wine
- 3 cups vegetable stock
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 teaspoons fresh thyme leaves
- 2 teaspoons chopped italian parsley
- 1 teaspoon minced fresh sage
- 6 oz quality noodles (cooked as per package instructions)
- Kosher salt
- Freshly cracked pepper
Step 1: Sauté the Mushrooms
Start by heating a large, nonstick skillet over high heat.
Add oil to the skillet followed by the mushrooms.
Cook and toss the mushrooms regularly until they are nicely browned.
This process will help to bring out the rich, earthy flavor of the mushrooms.
Step 2: Cook the Vegetables
Add the carrots, leeks, and potatoes to the skillet with the browned mushrooms.
Continue to cook until the leeks become softened and fragrant.
Once the leeks have softened, sprinkle in the flour and cook for another minute, stirring continuously to ensure the flour is well incorporated.
Step 3: Deglaze the Skillet
Pour the wine into the skillet to deglaze, making sure to scrape up the browned bits from the bottom of the pan.
These bits add wonderful depth of flavor to the dish.
Cook until most of the liquid has evaporated, leaving the concentrated wine flavor behind.
Step 4: Simmer with Broth
Add the vegetable broth to the skillet and reduce the heat to a gentle simmer.
Allow the mixture to simmer until the potatoes are tender.
This will create a flavorful base for the dish.
Step 5: Incorporate Beans, Herbs, and Noodles
Add the beans to the skillet, followed by your choice of herbs and noodles.
Stir everything together and let the noodles absorb the flavors.
Season generously with salt and pepper to taste.
Remember, this dish yields 4-6 servings, so adjust seasoning according to your preference.
Serve hot and enjoy your comforting, flavorful meal!