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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’m sick right now and this HIT THE SPOT! I’ll forever make my own now when sick! I added nutritional yeast to my bowl and wow did that add the extra perfect flavor I loved!
Didn’t have all the ingredients but will try another time.
This is a nice lunch or dinner option. I made and brought some for lunch at work. I love that it has turmeric in it. I had to taste it as it was cooking I couldn’t resist. The carrots, onion and celery add a sweet flavor. The broth is full of flavor. The pasta is hearty and adds good texture.
This soup reminds me of when I was growing up and my Grandmother would make me soup to feel better. It has everything in it to help you relax and recover. Or just sit have have some good memories.
It’s an awesome comfort soup. Yum!
I liked this soup but will try different pastas and may add protein.
Delicious, as usual. I always make as directed then change it up second time around! Yes, I’ll make again; light lunch soup!
I found this a little ho hum. Definitely needs extra veggies and some beans – not really sure if turmeric needs to be in this one too…
This is a very light tasting veggie soup. I usually throw tomatoes or tomato juice in. This version feels much lighter without tomatoes. Used rotini pasta – nice texture. I thought amount of pasta seemed small when making it, but it was just right for us. Substituted soy sauce for tamari (what I had on hand). Quick to make – would make again for ourselves or a vegan friend, but wouldn’t make to take to my non-vegan friends as it is vey light feel, light on seasonings. Still tasty and good way to incorporate fresh veg.
Good, comforting soup! I added the garbanzo beans and it was very satisfying.
I made the recipe using Italian seasoning and I added just a bit of extra granulated garlic (because I really like garlic). I also used the homemade veggie stock recipe for my stock in this. It was a great tasting recipe. This would be extra good if feeling a little under the weather or if it was a bit colder outside. We are 78 today after being in the 40’s at night. I used egg noodles for the pasta too. Very tasty. I thunk I will try the leftovers with some black beans and another batch with chickpeas.
I really liked this one. I added chicken to it for some extra protein. Otherwise made it according to the recipe. I would cut back on the amount of Italian seasoning.
Added another clove of garlic and left out the oil. Great way to use up the leftover GF elbow pasta I had in the fridge. So satisfying!
This is a very good vegetable soup. The blend of spices work. Will make this again.
This was a nice light soup. I did add some canned chicken for protein. I had leftovaer noodles and added that after the soup was finished cooking.
I did not have any tamari and substituted 2 teaspooons of rice vinegar for the tamari.
It is tasty but mine came out with a green tint and consistency that was a turn off for my family.
Made this for lunch, the kitchen smelled so good while making. This soup is just what the doctor ordered, my cold feels better already. I served with some crusty bread….YUM!
Where was the turmeric supposed to go? I left it out and it was delicious!
Hi Barb, I think the turmeric is more for color and added nutrition, rather than flavor. It is included in step 2 under “spices.” So glad you enjoyed it regardless!