Skip the Broth: This 30-Minute Greek Veggie Noodle Soup Is Comforting and Surprisingly Filling
Peel, blend, simmer: the 20-minute blender-and-pot soup that cooks itself while you prep the potatoes.
This is the weeknight soup that basically cooks itself while you peel the potatoes. Grab a blender, a pot, and let the stove do 20 minutes of the work. The result lands thick and satisfying, with tomato brightness and fresh celery leading the charge. A handful of croutons and a few chunks of feta on top turn it into a proper meal.
What makes it click
Blitzing the potato and onion into tiny bits fast-tracks the cook time and gives the broth body, so you can skip stock entirely. Canned tomatoes (with their juice) bring acidity and depth, water keeps things light, and fine pasta stands in for the traditional trahanas you might see in some versions. Olive oil smooths everything out.
What you need
Tomatoes in their own juice, 250 g. Potatoes, 250 g. One onion. Half a celery stalk. Fine pasta (small noodles), 100 g. Olive oil, 2–3 tablespoons. Salt and black pepper to taste. Croutons and feta for serving. Plus about 1 liter of water.
How to make it
- Roughly chop the potatoes and onion, then blitz them in a blender until they look like fine crumbs.
- Bring about 1 liter of water to a boil in a pot.
- Add the tomatoes with their juice, the blitzed vegetables, and the sliced celery. Simmer for 10 minutes.
- Stir in the pasta and olive oil, season with salt and black pepper, and simmer for about 10 minutes more, until the soup thickens.
- Serve hot with croutons and pieces of feta on top.
Count on roughly 30 minutes start to finish, with about 20 of those on the stove. You get a dense, richly flavored soup where the tomato tang and crisp celery flavor do the heavy lifting, and the feta-crouton finish makes it feel extra substantial.