Ginger Noodle Soup is light and savory with fresh ginger, vegetables, herbs, and pasta simmered in broth. Serve with crusty bread or a simple green salad.

Top-down view of Ginger Noodle Soup served in a white bowl, with tender noodles, sliced carrots, celery, and fresh herbs in a light broth.

Table of Contents

Cold Weather Soup

Soup season is upon us, friends! Time to light a fire and cozy up with a big bowl of soup packed with good-for-you fresh vegetables and herbs.

I like this recipe because the soup is hearty without being heavy. It’s warm, comforting, and especially nice for those days when you’re feeling under the weather.

Ingredients for Ginger Noodle Soup

Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.

Olive Oil – Used to start the vegetables and carry the aromatics.
Onion, Carrots, Celery – The base of the soup.
Kohlrabi – Look for kohlrabi in the produce section near turnips and rutabaga. It has a mild, slightly sweet flavor and stays pleasantly firm in soup. Rutabaga is the closest substitute and works the same way here.
Garlic and Ginger – Finely chopped so they blend into the broth.
Fresh Rosemary, Thyme, and Bay Leaves – Added early so their flavor develops as the soup simmers.
Kosher Salt and Ground Black Pepper
Chicken-Style Broth – I use vegan chicken-style broth. Vegetable broth also works but may need additional seasoning.
White Wine and Lemon Juice – Added for balance and lift.
Fusilli Noodles – Hold their shape well in soup. Other medium pasta shapes, such as rotini and penne, work just as well.

How to Make Ginger Noodle Soup

STEP ONE: Cook the Vegetables.
Set a large soup pot over medium-high heat and add the olive oil. Add the onion, carrots, celery, and kohlrabi. Cook for about 5 minutes, stirring often, until the vegetables begin to soften.

STEP TWO: Add Aromatics.
Stir in the garlic, ginger, rosemary, thyme, bay leaves, salt, and pepper. Cook for about 1 minute, just until fragrant.

STEP THREE: Build the Broth.
Pour in the broth, white wine, and lemon juice. Stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.

STEP FOUR: Add the Pasta.
Stir in the fusilli noodles and continue cooking, uncovered, for about 20 minutes, stirring occasionally, until the pasta is tender.

STEP FIVE: Serve.
Remove the bay leaves. Ladle into bowls and serve warm.

Recipe FAQs

Can I make this soup without wine?
Yes, the wine can be swapped for extra broth.

Can I make this soup ahead of time?
Yes. The soup can be made a day ahead and reheated gently on the stovetop. Cook and store the noodles separately to keep them from softening too much.

Can I freeze ginger noodle soup?
The broth and vegetables freeze well, but the noodles soften after thawing. For best results, freeze the soup without the pasta and add freshly cooked noodles when reheating.

Storage and Reheating

Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. If possible, store the noodles separately so they keep their texture.

Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of broth or water if needed. If reheating in the microwave, warm in short intervals and stir between each one for even heating.

For longer storage, freeze the soup without the noodles for up to 2 months. Thaw overnight in the refrigerator and add freshly cooked noodles when reheating.

More Pasta Soup Recipes

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Ginger Noodle Soup Recipe

Ginger Noodle Soup is a vegetable-rich soup made with onions, carrots, celery, kohlrabi, fresh ginger, herbs, and tender pasta simmered in a savory broth. Finished with a splash of white wine and lemon juice, it’s a comforting bowl of soup that’s satisfying without feeling heavy and works well as a simple homemade dinner.

5 from 3 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: ginger noodle soup, noodle soup, vegan, vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 375kcal

Author: Holly Gray

Ingredients

2 tablespoon olive oil
1/2 cup yellow onion diced
1 cup carrots thinly sliced
1 cup celery thinly sliced
1 cup kohlrabi peeled and diced
4 cloves garlic, minced
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
2 tablespoons fresh rosemary finely chopped
2 tablespoons fresh thyme finely chopped
2 tablespoons fresh ginger grated
3 bay leaves
8 cups chicken-style broth
1/2 cup dry white wine
1/4 cup lemon juice
8 ounces fusilli noodles by weight, uncooked

Instructions

Set a large soup pot over medium-high heat and add the olive oil. Add the onion, carrots, celery, and kohlrabi. Cook for about 5 minutes, stirring often, until the vegetables begin to soften.
Stir in the garlic, ginger, rosemary, thyme, bay leaves, salt, and pepper. Cook for about 1 minute, just until fragrant.
Pour in the broth, white wine, and lemon juice. Stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
Stir in the fusilli noodles and continue cooking, uncovered, for about 20 minutes, stirring occasionally, until the pasta is tender.
Remove the bay leaves. Ladle into bowls and serve warm.

Nutrition

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This post was updated on January 25, 2026.