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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.
I made the one pot vegetable noodle soup on wednesday. It is very tasty. I used vegetable broth I had made the before. It could have used more than 2 carrots and 2 stalks of celery. Giving it 4 stars as next time I will make it more thick with vegetables.
Hi Mary! Great idea to add more carrots and celery next time!
Totally yummy and very filling! My husband loved it as well!
Hi Becky! Husband approved means a lot!
This soup reminds me of my Nana. She made soup like this for us as kids. Flavorful and a simple reminder of home.
Hi Chris! We love food that gives us allll the fond memories and is good for you while doin’ it!
Day 4 – It tastes very similar to Minestrone and the ingredients are easy to source, we had all of them in our fridge or pantry! Easy to make and filling. Lots of flavor, we enjoyed this one.
Hi K.B.! So glad you enjoyed this one, the ingredients are almost always kept in our house too, so it’s a great one to keep in mind when rummaging through my ingredients!
Tried this recipe for my meat eating spouse and it was a huge hit! So easy to prepare and delicious.
Hi Karyn! It’s so great when a meat eating spouses gives some plant-based goodness a try, glad this was a hit!
Just had a filling on one of my molars this afternoon so o had to think of an easy, flavorful and soft meal for dinner.
I had all the ingredients for this soup and it did not disappoint.
It was delicious, easy to make and very flavorful.
Hi Luz! So sorry to hear of your molar troubles, but glad we could help coming up with the perfect recipe for dinner!
I actually loved this simple, yet delicious soup. I cooked the base of the soup in the crockpot, and I did add some chick peas. I used 4 cups low sodium veggie stock and 2 cups regular but only because that’s what I had on hand. I used a Rotini pasta. It was flavorful and filling, and I expect leftovers to be even better!
This had great flavour. I added a can of black beans for protein
Really delicious! I had to add more stock than the recipe called for. It tasted like soup that took hours to make, but it was quick.
Simple to make and delicious.
MMMMMmmmmmmm good. I like adding the turmeric and also adding ginger for warming and their antioxident features. Could be on regular rotation in family menu. Very satisfying soup.
I was called out of town last weekend. So I am behind on the challenge. But I just ate vegetable noodle soup for lunch and it was fantastic. The spices and broth are perfect for my taste. I had some sweet potato and spinach that need to be used so I added those. This is a recipe I will make again and share.
Love veggie soups….this one was easy and quick.
This was okay. I guess I like my soups with a bit more spice.
May try this one again but with a few extra added ingredients. Maybe cauliflower small pieces of potatoes.
A good starter base.
This is my kind of soup. Lots of chunks and pasta! I will be making this one again.