Italian Ramen Noodle Soup
Updated
Updated
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.
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Italian Ramen Soup Bowls
It’s no secret that one of my favorite cooking hacks is to use packets of ramen noodles in recipes. It makes mealtime so quick and easy – and cheap!
This Italian ramen noodle soup is inspired by my hot and sour ramen soup recipe, but with a whole new flavor profile. This easy ramen noodle soup recipe features packets of ramen noodles, Italian seasoned tomatoes, white beans, potatoes, and a few veggies and seasonings. From start to finish, it cooks up in just 15 minutes.
Why You’ll Love This Easy Ramen Noodle Soup
- Quick and easy. These ramen soup bowls come together in just 30 minutes including prep time, making them perfect for a quick lunch or busy weeknight dinner.
- Cozy and filling. White navy beans and veggies turn this homemade ramen noodle soup into a cozy, comforting, and filling meal.
- Flavorful. This recipe doesn’t rely on the flavor packet that comes with ramen. Instead, Italian seasoned tomatoes, veggie broth, and a few seasonings add classic Italian flavors to the soup.
Ingredients Needed
Here’s an overview of what you’ll need for your ramen noodle soup bowls.
(Scroll below to the printable recipe card for details and measurements.)
- Olive oil – To sauté the vegetables.
- Veggies – Onion, carrots, and celery add flavor, texture, and nutrition to this homemade ramen noodle soup.
- Spices – Salt, black pepper, oregano, and dried red pepper flavors season the soup.
- Italian seasoned diced tomatoes – Undrained.
- Vegetable broth – The base of the soup. Using vegetable broth adds much more flavor than water.
- Potato – I use Yukon Gold for their creamy texture.
- Ramen noodles – Discard the flavor packet as we won’t be using it in this recipe.
- White navy beans – Rinsed and drained before adding to the soup.
- Chopped parsley & grated Parmesan cheese – For serving.
How to Make Italian Ramen Noodle Soup
Here’s a quick overview of how to make Italian ramen noodle soup.
(Scroll below to the printable recipe card for details and measurements.)
- Cook the veggies. Sauté the onion, carrots, and celery until tender. Add the garlic and cook until fragrant, then add the seasonings.
- Simmer. Pour in the tomatoes with their liquid, vegetable broth, and diced potatoes. Bring to a boil then reduce to a gentle bubble. Simmer for 8 minutes, until the potatoes are fork tender.
- Add the ramen. Break the ramen into quarters then add to the soup and simmer for 3 minutes. Stir in the beans and cook until warmed through.
- Enjoy. Serve with a sprinkle of parsley and parmesan.
Tips & Variations
- Use other beans. You can substitute other white beans, such as cannellini beans, for the white navy beans.
- Discard the seasoning packet. Remember to discard the seasoning packet that comes with the ramen – it does not get added to the soup in this recipe.
- Serve immediately. Ramen noodles continue to absorb the broth after cooking, so serve the soup right away.
Proper Storage
Italian ramen noodle soup can be made 1 day ahead (through step 2) and stored in the fridge in an airtight container. Add freshly cooked noodles when reheating.
More Easy Ramen Noodle Recipes
- Beef and Broccoli Ramen
- Fried Ramen Cabbage
- Ramen Pad Thai
- One-Pan Ground Beef Ramen
- Ramen Noodle Salad
- Pork Ramen Stir Fry
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Italian Ramen Noodle Soup
Ingredients
- 3 tablespoon olive oil
- 1 medium onion, , diced
- 2 medium carrots, , peeled and sliced
- 2 ribs celery, , diced
- 3 cloves garlic, , minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 15 ounce can Italian seasoned diced tomatoes, , undrained
- 6 cups vegetable broth
- 1 large Yukon gold potato, , peeled and diced small
- 2 packages Ramen noodles, (3 ounces each), flavor packet discarded
- 15 ounce can white navy beans, , rinsed and drained
- 1/3 cup fresh chopped parsley, , for serving
- 1/3 cup grated parmesan cheese, , for serving
Instructions
- 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.
- 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.
- Break the ramen blocks in half and then into quarters. Add to the soup and simmer for 3 minutes until tender.
- Stir in the beans and cook for a minute, just until warmed through.
- Serve portions in bowls with a sprinkle of parsley and Parmesan.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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