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I’m a total soup lover… nothing beats a hot cup of soup on a cool day. I also like quick, easy recipes that not only taste delicious but also do my body some good. This vegetable noodle soup is a winner on multiple fronts.
You only need 1 pot from start to finish, just like with this Wild Rice Soup recipe, it uses easy-to-find veggies that you can even buy pre-chopped, and it is full of nourishing ingredients to help your body fight cold and flu season.
And bonus, this vegan chicken noodle soup tastes legit.
Table of Contents
How to Make a Filling Vegetable Noodle Soup
No need to dirty several pots and pans to make this homemade soup. All you need is a big stock pot (ceramic works great too!), a good knife for chopping, and a cutting board.
You might wonder why you need to sauté your vegetables for this noodle soup. I get it! The sauté helps to release the flavors of your ingredients so unless you want a flavorless soup, don’t skip this step.
For even better flavor, make this soup the day before then let sit overnight in the fridge. Resting the soup allows the ingredients to reach new levels of flavor together.
Protein Boost for Vegan Chicken Noodle Soup
There are so many great plant based protein options out there. You can totally have the taste and texture of a chicken noodle soup, without using chicken. If you want to bump up the protein in this vegetable noodle soup, then I have 2 easy options: black beans or chickpeas.
Black beans are easy to add and delicious, yet they will change the taste of this vegetable noodle soup. If you love black beans, then this is a great option! Yet if you want a subtler flavor, then I recommend adding chickpeas.
Chickpeas are a solid plant protein choice for this recipe. Mildly flavored, easy to add, and easy to eat. Make sure you drain and rinse the chickpeas before adding them, and cook until softened in the soup.
The Healing Power of Soup
Plants naturally provide nutrients to help our bodies fight sickness as well as heal faster when we do fall ill.
- Onion and garlic provide immune support through their phytochemicals.
- Celery helps reduce inflammation.
- Carrots can help lower blood pressure.
I love using food like this vegetable noodle soup to nourish and strengthen my body. I have a whole arsenal of natural remedies that I make at the start of school each fall, and carry into the winter months. I’ve gotta take care of myself and my family all year round, and that starts with what we put into our bodies.
Freezing Leftover Soup
Most soups (including this vegetable noodle soup) freeze well, and actually taste better after sitting a bit! It’s also easy to make a few extra servings of a soup recipe (if you’re already making it, why not double?) to have on hand as quick meals in the future.
I like using the 16-oz mason jar… it works great for smoothies as well as soups! Just make sure to follow the freezing guidelines when using glass; if you fill it too full, it will burst in your freezer.
Pro tip: When freezing this vegan chicken noodle soup, I don’t cook and freeze the noodles. Instead, freeze the soup before adding the noodles, then add the noodles when you re-heat the soup. That way they cook properly without falling apart from the cook, freeze, thaw, cook journey.
Veggie Noodle Soup Top Questions
I like fusilli pasta because it’s the right size for my soup spoon, and I don’t have to slurp it like I would with longer noodles. Yet you can use any pasta you want! Orzo, ramen, shells, egg noodles… there are so many great options. Just adjust the cook time once the pasta is added based on the type of pasta you use.
You can totally buy pre-chopped veggies. I find them right in the produce aisle, and often in winter, there might be a mix of vegetables that works perfectly with this soup.
It’s true that chicken provides a great amount of protein. If you need more in my vegetable noodle soup recipe, then add in a can of drained chickpeas! They will soften right up when cooked, add a mild + good protein source, and are delicious. This will easily increase the protein without turning to a meat source.
Stock Up on Soup
I love sipping soup throughout the winter, yet I also like variety. So you’ll often find a few different soups in my freezer throughout the cooler months. If you’re looking to up your soup game, then check out a few of my fav recipes:
- Tortilla soup: Creamy and customizable to make mild or spicy.
- Split pea soup: This deliciously nourishing soup is a wonderful addition to a warm winter meal.
- Creamy pumpkin soup: This limited ingredient pumpkin soup is def one you want to make a freeze this Autumn for quick lunches.
- Minestrone soup: Feel free to add whatever veggies you have on hand to make this filling soup.
- Carrot ginger soup: Originally created for my Autumn Cleanse, this nourishing soup is so sippable!
- Thai coconut soup: This is a soup on repeat at my house. The whole family loves it!
- Blended veggie soup: It can be hard to fuel your body correctly when you’re under the weather. Make a batch of this soup and freeze for those sick days.
- Roasted red bell pepper soup: Don’t be intimidated if you’ve never roasted peppers; it’s easy to do and makes all the difference in the flavor of this delightful soup.
Now that you know exactly how to make this super easy vegetable noodle soup, let’s start cooking! Don’t forget to rate this recipe and let me know how it turned out for you.
1-Pot Vegetable Noodle Soup
Ingredients
- 1 yellow onion chopped
- 2 celery stalks chopped
- 2 carrots chopped
- 1 garlic cloves crushed
- 2 tbsp avocado oil
- 6 cups vegetable stock
- 1-2 tsp tamari
- ½ tsp dried marjoram crushed
- ½ tsp dried sage crushed
- ¼ tsp dried thyme crushed
- ½ tsp ground turmeric
- ⅛ tsp freshly ground pepper
- 4 oz pasta fusilli
Instructions
- Sauté onion and celery in large stock pot over medium high heat until lightly browned. Add garlic and continue to stir for 1 minute.
- Add vegetable stock, carrots, tamari and herbs + spices. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer for 20 minutes.
- Stir in the noodles; return to a boil. Cook for 10 minutes more or until noodles are tender.
Equipment
Video
Notes
- You can use whatever kind of noodle you want; spaghetti, egg noodles, orzo, you do you!
- You can use an Italian spice mix over adding individual spices, just add to taste.
- This soup can be made a day or 2 ahead and refrigerated… I honestly love day old soup!
- This recipe uses regular vegetable stock. To lower the sodium amount, use low-sodium stock.
We had this for dinner last night. It was so simple — I like that the ingredients are ones I normally have in hand. When we sat down to eat, my son said, “It smells like fall!”
Super flavorful soup! And pretty fast to put together for a quick weekday lunch! Thank you!
Just like chicken noodles soup without the chicken. I roasted a large chicken breast and then added some chicken breast to each bowl of soup. We gobbled the soup up.
So Easy and filling. I will make this when sick or when I think a cold is coming. Other than cold fighting, I have enjoyed the first 3 soups much more! 🙂
Love chunky noodle soups
Looks so good!
The best so far in the challenge. Lots of seasoning, chunky vegetables, and a bit of pasta. I had multi-color carrots, so I had to add one of each color (can’t leave one behind!) and chopped a zucchini about to turn also. This one will go into the soup rotation at our house.
This has been a favorite so far.
Love a good vegetable soup, and the noodles add a good variety of texture!
5 STARS ON TASTE! 4 for the recipe. Oh my goodness! We loved this soup. I did accidentally add 1 Tablespoon of Tamari instead of 1 tsp. But I don’t ever plan on trying it the other way, because it was so good. I definitively think it needs more than two carrots and 1/2 cup of pasta. Next time I will add more. And my family wants to try it again with zucchini and bell peppers.
Rather bland. I didn’t have time to look at previous comments to help pump up the flavor.
This has been the best soup of the week so far. I love lots of vegetables in my soups and lots of texture and this soup had plenty of that. I cut down on the salt and added herbs to make it taste good. I used rotini for my pasta. It was still not one that “hit the spot” for me, but better than any so far.
Mine ended up a lot more broth-y than your pictures. But the broth had a nice flavor and of course the veg and pasta bites were flavorful also. If i wanted I could always cut down on the broth or add more veg or pasta but for the first time I wanted to make it as per the directions. It also made me appreciate a nice soup with lots of broth. It was super simple to make so would be a good choice when you want something quick, simple and satisfying.
Comfort soup all the way here! I made it when I started feeling sick, and it was so delicious. Now, I just wanna make it all the time.
A bit surprised with the high level of Sodium.
Hi Kimberly! This recipe was created using traditional store-bought full sodium veggie broth, which is what the nutrition facts reflect. However, to control the sodium level here, you can swap that out for low-sodium, sodium-free or even homemade vegetable broth or stock.
Hello. I am new to plant based eating but trying to learn as my child does not like meat. This recipe says it has 5G protein per serving. What is the source of protein here
Awesome question, Rose! While the majority of protein in this recipe likely comes from the tamari, veggies are actually sources of protein as well. Personally, I was shocked to learn how much protein can show up in surprising places! Check out our article The Protein Myth for some really cool info regarding the protein found in veggies.
Can I swap in homemade chicken broth for the veggie broth?
Absolutely, Erin! That’s a great idea!
I actually swap in Chicken Broth because I am not a fan of vegetable broth. 🙂