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Every fall, the first cold morning sends me straight to the stove for vegetable noodle soup. I come in from a run with cold hands and want a bowl that tastes like chicken noodle soup. This vegan version gets there without any chicken. It’s easy to double, so the extra goes in the freezer.
It fits right in with my other vegan soup recipes. Also, you can buy the veggies pre-chopped to save even more time.
Table of Contents
Why This Vegetable Noodle Soup Works
- Poultry-style herbs. Sage, thyme and marjoram give the broth the savory, herby flavor you expect from chicken noodle soup.
- A golden broth. Turmeric colors the pot the same warm yellow as the classic.
- A browned base. Sautéing the onion and celery first builds flavor before any stock goes in.
- One pot, 40 minutes. You need 10 minutes of prep and 30 minutes of cooking.
- Freezer-friendly. Freeze the base now and add fresh noodles later, so they never turn mushy.
Each 2-cup serving has about 5 grams of protein, 3 grams of fiber and 8 grams of sugar. The recipe adds no sweetener.
Ingredients for Vegetable Noodle Soup
Here’s a quick breakdown of why I use certain ingredients. The full list lives in the recipe card below.
- Onion, celery and carrots: This classic trio gives the soup its familiar sweet, savory base. A pre-chopped mix saves time.
- Sage, thyme and marjoram: These herbs bring the poultry-style flavor. An Italian seasoning blend works too, so add it to taste.
- Turmeric: It turns the broth golden, just like a traditional chicken noodle soup.
- Tamari: A splash of tamari adds salty, savory depth to the broth.
- Vegetable stock: Stock makes up most of the broth, so choose one you love. Homemade vegetable stock works beautifully too.
- Fusilli: The spirals fit neatly on a soup spoon, so you don’t have to slurp.
- Avocado oil: A little oil browns the onion and celery without adding a strong flavor.
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How to Make Vegetable Noodle Soup
You only need a large stock pot, a good knife and a cutting board.
- Sauté the base. Cook the onion and celery in the avocado oil over medium-high heat until lightly browned. Then stir in the garlic for 1 minute. Don’t skip this step, because it builds the flavor of the broth.
- Simmer the broth. Add the stock, carrots, tamari, herbs, turmeric and black pepper. Bring everything to a boil over high heat. Then reduce the heat to medium-low, cover and simmer for 20 minutes.
- Cook the noodles. Stir in the fusilli and return the soup to a boil. Cook for 10 more minutes, or until the noodles turn tender.
- Taste and serve. Add another splash of tamari if you like, then ladle the soup into bowls. For deeper flavor, make it a day ahead and rest it overnight in the fridge.
Substitutions and Variations
- Noodles: Rotini, shells, orzo, egg noodles or spaghetti all work. Adjust the cook time for the shape you choose.
- Gluten-free: Use your favorite gluten-free pasta, and check the tamari label.
- More protein: Add a can of drained, rinsed chickpeas with the stock. They stay mild, so the broth keeps its classic flavor.
- Extra veggies: Chopped zucchini or cabbage fits right in with the carrots.
- Seasoning shortcut: Use an Italian spice mix in place of the individual herbs, and add it to taste.
Make-Ahead, Storage and Freezing
- Make ahead: Cook the soup a day or two ahead and refrigerate it. The flavors deepen as it rests.
- Refrigerate: Store leftovers in an airtight container for up to 4 days. The noodles keep soaking up broth, so add a splash of stock when you reheat.
- Freeze: Freeze the soup before you add the noodles. Cool it completely, then freeze it for up to 3 months.
- Jars: A 16-ounce wide-mouth mason jar works well. However, leave room at the top, or the glass can burst in the freezer.
- Reheat: Thaw the soup in the fridge and bring it to a simmer. Then add fresh noodles and cook until tender.
More Soups to Try
- Vegan Minestrone Soup in Slow Cooker: A veggie-loaded soup that cooks in the slow cooker.
- Vegetable Barley Soup: A hearty vegetable soup with chewy barley instead of noodles.
- Hearty Wild Rice Soup: Another one-pot soup that’s cozy and simple to make.
If you make this soup, please leave a rating and a comment below. I love hearing how it turned out.
Common Questions
The herbs do most of the work. Sage, thyme and marjoram give the broth a classic poultry-style flavor. Turmeric adds the golden color. Sautéing the onion and celery first builds a savory base.
Fusilli is my pick because the spirals fit a soup spoon. However, any pasta works, including orzo, ramen, shells and egg noodles. Just adjust the cook time for the shape you choose.
Stir a can of drained, rinsed chickpeas into the soup with the stock. They stay mild, so the broth keeps its classic flavor. Black beans also work, but they change the taste.
Freeze the soup without the noodles. Then add fresh pasta when you reheat it. That way the noodles cook properly and stay tender instead of falling apart.
Buy pre-chopped vegetables from the produce aisle. In winter, you can often find a ready-made veggie mix that works perfectly in this soup.
1-Pot Vegetable Noodle Soup
Jen HansardVideo
Ingredients
- 1 yellow onion chopped
- 2 celery stalks chopped
- 2 carrots chopped
- 1 garlic clove crushed
- 1 tbsp avocado oil
- 6 cup vegetable stock
- 1-2 tsp tamari
- ½ tsp dried marjoram crushed
- ½ tsp ground sage crushed
- ¼ tsp dried thyme crushed
- ½ tsp turmeric, ground
- ⅛ tsp black pepper, ground
- 4 oz pasta fusilli
Instructions
- Heat the avocado oil in a large pot over medium-high heat. Add the onion and celery and cook until lightly browned. Add the garlic and cook, stirring, for 1 minute.
- Add the vegetable stock, carrots, tamari, marjoram, sage, thyme, turmeric and pepper. Bring to a boil over high heat, then reduce the heat to medium-low, cover and simmer for 20 minutes.
- Stir in the pasta and return to a boil. Cook until the pasta is tender, about 10 minutes, and serve.
Recipe Notes
- Seasoning Swaps: Start with 1 teaspoon tamari and add more at the end, since stock varies in saltiness; homemade vegetable stock is usually milder. An Italian seasoning blend can stand in for the marjoram, sage and thyme.
- Pasta Swaps: Any pasta works, such as small shells, orzo or broken spaghetti; adjust the cooking time to the package. For gluten-free soup, use gluten-free pasta and tamari.
- Slow Cooker Method: Saute the onion, celery and garlic as directed, then add them to a slow cooker with the stock, carrots, tamari and seasonings. Cook on low for 6 to 7 hours or on high for 3 hours, and cook the pasta separately, adding it to bowls when serving.
- Make Ahead: The soup can be made 1 to 2 days ahead and refrigerated. The pasta soaks up broth as it sits, so add a splash of stock when reheating.
This is one of my favorite soup recipes! My picky girls even love it. Sometimes I will add zucchini and cabbage to it as well.
Great job helping the family to eat healthy, Gracie. This is a daily struggle with my kiddos.
This one is definitely a keeper and will probably be on regular rotation during cold/flu season. Despite a few mishaps on my part (too much pepper, vegetables cut too small, unintentionally omitted tamari), it turned out okay. Intended to add fresh ginger but forgot. This is the ideal soup for utilizing the tops of the celery and carrot. We are fortunate to have access to farmers markets year round (North Carolina). Also used chickpea rotini.
The recipe was quick and easy, and I love the addition of turmeric. I made a double batch so I could freeze some, and I’m glad I did! My husband ate two bowls, so it’s definitely on the repeat list.