Empty the Fridge Soup

Written by Ariana deVries on Jan 9

For the day when there's not much to eat and there are random items sitting in the fridge.

This was one of those days. 

It was a Sunday. I had no idea what to make for supper. Silly me forgot to put a meal on the plan for this day. I scoured the pantry, fridge and freezer looking for something to make. Several of the ingredients I found needed to be eaten or they were going to be thrown out.


As it turns out, we love soup and I decided to throw a bunch of stuff together to make one. This is what happened! Might I add it turned out pretty good. A hearty, veggie soup that even my meat-loving hubby enjoyed. It was very fitting considering he's Dutch (I'm married in) and the Dutch folks often have soup on Sundays. :)

After I made the soup, and we devoured it like the hungry people we were, I took note of:

1. How yummy it was 
2. The ingredients I used
3. And how the noodles didn't get mushy! (They were egg noodles). I don't love mushy noodles in soup. 

So this is a great dish to save for leftovers. It tastes just as good, if not better, the second day. I would highly recommend this if you are in a pinch, don't know what to make, have ingredients to get ride of, or simply need another recipe in your repetoire.


Ps: You can put any kind of veggies you like in it, really. These just so happened to be the ones I had on hand. You can also add meat if you so desire. I just didn't have any at the time. Monday is grocery day. ;)


Empty the Fridge Soup

Serving Size: 6-8 servings Prep Time: 10-15 minutes Cook Time: 40 minutes


1 tsp Olive Oil
1 small Onion (Diced)
2 stalks Celery (Chopped)
2 Carrots (Medium sized, Diced)
4-5 cloves Garlic (Crushed)
1/2 Red Bell Pepper (Diced)
1/2 Yellow Bell Pepper (Diced)
1/4 to 1/2 tsp Red Pepper Flakes (Depending on taste)
1/2 tsp Parsley (Dried)
1/4 tsp Oregano (Dried)
1/2 cup Pasta Sauce
6 cups Chicken Broth
I can Diced Tomatoes
1/3 cup Spinach (Chopped. Frozen works great.)
1 Bay Leaves
2 cups Egg Noodles (Preference)


  1. Saute onions, carrots and celery in olive oil for about 5 minutes. Add peppers and garlic and saute for another 2 to 3 minutes. 
  2. Mix in spices until they give off a nice aroma (about 1 minute).
  3. Add tomotes, broth and bay leaf. Bring to a boil and then let simmer for about 15 to 20 minutes.
  4. Pour in egg noodles and let cook for about 10 minutes. 
  5. Remove from heat and serve or let cool and store*.

*Soup is often better the second day or several hours after making. This allows the flavours to meld nicely. Also, egg noodles are great for soups that aren't going to be eaten first day, because they don't get soggy like other pasta noodles.

Note: You can also add chicken, mushrooms, beans, etc. for different variations.