Can I use canned beans?

Absolutely. Just drain and rinse them first. It helps the flavor stay clean and keeps the soup from getting too salty.

What can I use instead of Persian noodles?

Linguine works great (as your recipe notes). You can also use fettuccine, spaghetti, or even egg noodles in a pinch.

How do I store leftovers?

Let the soup cool, then store in an airtight container in the fridge for up to 4 days. Heads-up: The noodles will absorb broth as it sits. When reheating, add a splash of broth or water to loosen it back up.

Yes—but for best texture, freeze it without the noodles if possible, then add fresh noodles when you reheat. If you already cooked the noodles in the soup, you can still freeze it; the noodles will just be softer later.

Not spicy—more warm and earthy from the turmeric. If you want heat, add a pinch of red pepper flakes.

7 Amazing Persian Noodle Soup Recipe Bowls

Description

This Persian Noodle Soup Recipe is a cozy, comforting bowl packed with tender noodles, hearty beans, lentils, and fresh herbs in a warm golden broth. Perfect for chilly nights, busy weeknights, or whenever you need a nourishing, feel-good meal that everyone loves.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon turmeric
6 cups vegetable broth
1 cup lentils, rinsed
1 cup chickpeas, cooked
1 cup navy beans, cooked
1 cup kidney beans, cooked
½ pound Persian noodles or linguine (broken in half)
3 cups spinach, chopped
1 cup cilantro, chopped
1 cup parsley, chopped
1 cup dill, chopped
Salt and pepper, to taste
Sour cream or yogurt, for serving
Fried onions, for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent.
Stir in the garlic and turmeric. Cook for 1–2 minutes until fragrant.
Pour in the vegetable broth, then add lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, reduce heat, and simmer for 20 minutes.
Add the noodles and cook for about 10 minutes, until tender.
Stir in spinach, cilantro, parsley, and dill. Cook for another 5–7 minutes, until greens are wilted.
Season with salt and pepper to taste.
Serve hot with a dollop of sour cream or yogurt and a sprinkle of fried onions.

Notes

If the soup thickens as it sits, simply add a splash of broth or water when reheating.

Linguine works perfectly if Persian noodles aren’t available.

For meal prep, cook noodles separately and add them when serving for best texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Persian

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 8 g
Saturated Fat: 1.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 11 g
Protein: 15 g
Cholesterol: 5mg (with yogurt topping; 0mg without)