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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.
This soup was yummy! I used red lentil/chickpea shells the pasta and it was quite delightful!
Tasty, but next time I’ll up the veggies (could’ve used some green to give it a more balance of color and flavor). Added some garbanzo beans this time around to give it an extra protein kick and a bottle of pumpkin ale for a a little extra flavor in lieu of about a cup and a half of the vegetable stock.
This soup is delicious and will definitely be adding to my rotation of soups!
This was so tasty, i couldnt find tamari in stores here in Uk so i gave up and used a tiny dash of balsamic vinegar as a substitute. I added more fussili to.make it a bit more filling for my husband. I will make this again. I thought the vegetables would have gone very soft after 20mins but surprisingly they didn’t and were still alright after adding the pasta. .
Not my fav.
This recipe was just OK. I think I didn’t like the tamari and the turmeric in it. I added a bunch of extra spices and a couple of Parmesan rinds and that helped a lot
I cannot make this. Allergic to sage and thyme.
I enjoyed the soup, even though I left out the onions and garlic. I would suggest either cooking the pasta separately or adding more broth than the recipe calls for since pasta has a tendency to absorb a lot of liquid. I know the recipe was mimicking traditional chicken and noodle soup, but I think next time I’d add some zucchini to the recipe.
Good start, but a little basic for me. I’ll at least add tomatoes next time and maybe a few others for variety.
Love the vegan options provided. Easy recipes to ensure good health!
This soup was very good! I added a little extra pasta because wanted it to be a little more filling. Also had some red and orange sweet pepper that needed to be used up so chopped up and threw in pot. Good, healthy soup! Would make this again!
The vegetable pasta soup was nice. Good for us to try a veggie soup that is not tomato based. We enjoyed the soup. Thanks Jen.
Delicious! And easy to make. I used protein+ noodles and collagen for extra protein. Will freeze leftovers to have on hand for winter colds.
We ended up adding some tomato sauce, garlic powder, onion powder and Italian seasoning as well as a zucchini we needed to use up and a half bag of frozen peas. We also used gluten free noodles. We all thought the soup was good but as written need a bit more seasoning.
As a basic vegetable soup it was good. It had a bit too much Italian seasoning for me and had too much liquid. I know I should not compare it to another recipe, but for anyone who might want to add to it next time, you could try adding: more garlic; potatoes (instead of the pasta); less Italian seasoning, corn, kidney beans (which is the protein so you stay full longer; bay leaf; parsley; and a tablespoon of lemon juice.
Delicious comforting fall soup. Used olive oil instead of avocado, Italian seasoning blend, used edamame spinach noodles, was originally thinking of adding tofu or chicken but decided not to .. maybe should have made in advance for time
Loving the vegetables. This is a good one