Soups & Stewsbellyfull
Italian Ramen Noodle Soup
Ramen noodles to the rescue again! These Italian Ramen Soup Bowls are made with ramen noodles, white beans, Italian seasoned tomatoes, and potatoes for a quick, easy, flavorful and satisfying lunch or dinner.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Warm oil in a heavy bottomed pot over medium heat. Once shimmering, add onion, carrots, and celery; sauté until tender, about ⏱️ 3 minutes. Stir in the garlic and cook until fragrant, about ⏱️ 20 seconds. Season with the salt, pepper, oregano, and red pepper flakes.
medium onion (, diced)1medium carrots (, peeled and sliced)2garlic (, minced)3 clovessalt1 teaspoon
2
Pour in the tomatoes (including their liquid), the vegetable broth, and the diced potatoes. Bring to a boil, then reduce heat to a gentle bubble and simmer for about ⏱️ 8 minutes until the potatoes are fork tender.
vegetable broth6 cups
3
Break the ramen blocks in half and then into quarters. Add to the soup and simmer for ⏱️ 3 minutes until tender.
4
Stir in the beans and cook for a minute, just until warmed through.
5
Serve portions in bowls with a sprinkle of parsley and Parmesan.
Nutrition Facts
calories
365 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
8 g
sugar Content
8 g
sodium Content
2443 mg
protein Content
12 g
cholesterol Content
5 mg
carbohydrate Content
51 g
saturated Fat Content
4 g
unsaturated Fat Content
8 g
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