Vegetable Noodle Soup
This vegetable noodle soup is as simple, direct, and delicious as it gets. If you're vegetarian or vegan looking for an alternative to chicken noodle soup, try this!
This vegetable noodle soup is as simple, direct, and delicious as it gets. Served extra hot and plump with pasta noodles, it's the kind of soup that comforts minds and bolsters spirits. If you're vegetarian or vegan looking for an alternative to chicken noodle soup, this should be in your wheelhouse.
I mention it in the recipe, but any short pasta will work here. If there is a short shape that is easy for you to find. Or a shape you love, swap it in!
Noodle Soup Variations
There are a host of things you can use in place of the pasta noodles here. For example, you can serve the broth over leftover rice, cooked farro, or pearl barley. Or make a ravioli version! You can also stir any of the following into individual bowls of soup to take things in slightly different directions - toasted sesame oil, lemon olive oil, sriracha sauce, miso, or curry paste. Noodle soup is super adaptable, use this as a jumping off point!
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Vegetable Noodle Soup
Use whatever short pasta you like here. Alternately, you can uses angel hair pasta broken into short segments, or long chubby udon noodles. Hard to go wrong. If you don't have nutritional yeast on hand (and don't mind a bit of cheese), you can grate some Parmesan over each bowl.
- 12 ounces extra-firm tofu, pat dry with paper towels, cut into 1/4-inch cubes
- 1 1/2 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 medium onion, finely chopped
- 1 cup carrots, finely chopped
- 2 cups celery, finely chopped
- 1/4 teaspoon dried turmeric
- 1 tablespoon thyme leaves (fresh or dried)
- 1 teaspoon oregano (fresh or dried)
- 1 bay leaf
- salt and pepper to taste
- 1 1/2 tablespoons nutritional yeast (or see headnotes)
- 8 cups water
- 12 ounces dried pasta, cooked per package instructions
- To serve: fresh cilantro, chopped kale, chopped chives
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Heat the oven to 375F, toss the tofu with 1/2 tablespoon of the olive oil, place on a parchment lined baking sheet, and bake 15 minutes, or until slightly golden in color. Transfer the tofu to a bowl, and set aside.
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Heat the remaining 1 tablespoon of olive oil in a large soup pot over medium high heat. Add the garlic, onion, carrots, and celery, and sauté for 10 minutes or so, just until the onions start to take on a bit of color. Add the turmeric, thyme, oregano, bay leaf, 1 teaspoon of salt, nutritional yeast, and some freshly ground pepper. Add the water and bring to a simmer. Taste the broth and add more salt and pepper, don't under salt or the soup will taste sad and flat.
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I like to cook the pasta separately (it just keeps the broth cleaner and brighter), but you can certainly cook it in the broth*. Either way, add the pasta at this point. If you haven't pre-cooked the noodles, simmer until cooked through. Stir in the tofu, and serve the noodle soup extra hot, in individual bowls, topped with lots of fresh cilantro or chives, or chopped kale for added greens.
*If you cook the pasta with the rest of the soup, you may need to add extra water and re-season.
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Comments
Easily one of my favorite soup recipes from your website. I’ve made it for non-vegans and they were impressed with the flavor. My only tweaks are that I add a bit of ginger and use couscous instead of pasta. Thank you, as a vegan this recipe always hits the spot!
Thanks Barb!
Love this recipe, and it’s become a staple in my house! I always use chicken broth, omit the tofu, and cook the spaghetti separately, chopping it in short noodles before adding it to the soup. Leave your pasta al dente before adding it to your soup, as it’ll continue to cook. I add lots of baby spinach at the very end. This would also be a delicious base for a chicken noodle soup.
I’ve been making variations of this for a few months now, I always double all the spices because I’m weird like that, and one time I used a vegetarian sausage in place of the tofu. This time I tried ramen noodles. My three year old eats legit nothing but I actually got her to try the broth and she said “it’s good.” Now granted she didn’t eat anymore of it, but don’t take it personally, that means that this is a winner. No matter how you cut it, this soup is always a pleasure, thank you for the recipe, it’s a staple at our house!
My family loved this. this is my second time making this soup; Next time I would use half the amount of pasta.
in response to Joanne, who can’t eat soy, consider diced seitan as the protein component.
This was incredible, I absolutely loved it – and it was the closest thing I have had to chicken noodle soup since becoming Vegan. Thank you so much!
Heidi, I love the new site design and your picture! And this noodle soup sounds like fall comfort. I like the smart use of nutritional yeast as a seasoning in it too.
Thanks Katie!
when do you add the Tofu to the soup?
HS: Hi Susan – just after the noodles, before serving 🙂
Wow! This soup is incredible and exactly what I needed for a dreary, sniffly fall day. I used fennel instead of celery, and larger noodles because I couldn’t find your cute little ones. And lots of salt– that’s a must for a soup that doesn’t start with salty broth. Absolutely amazing. I stirred some sesame oil into the leftovers and it was a whole new adventure! I don’t think I’ll ever cook any other noodle soup recipe again.
I’ve never seen nutritional yeast in soup before. I’m used to sprinkling it on popcorn after the walnut oil and salt for something amazing and healthy, and blending it with cooked beans for fake cheese dip. Does it add a “cheesy” taste, or just a savory “je ne sais quoi”? I’m intrigued…
Hi Parishioner – I’d say, a bit of je ne sai quoi :)…more like a seasoning, and nutritional boost. You can totally leave it out if it’s hard for you to get.
YES — bring on the comfort food!!!
So perfect for right now. I have everything except the nutritional yeast – will it work without do you think? I could do a miso variation w soba – would that be enough of a boost to sub for the yeast?
HS: Hi Robin, yes, sounds great. The nutritional yeast just acts as a bit of extra savory, and adds dimension. You could swap in miso, or curry paste, a bit of grated cheese, etc. Enjoy!
Is the nutritional yeast necessary? Could I add some freshly grated parmesan at the end instead?
HS: Yes, either would be nice!
I’m curious about the nutritional yeast. Does it play a large part in the flavor outcome of the soup? The need for gluten free and yeast free veggie soup is big. thanks
HS: Hi Justin – there are some alternative suggestions in the write up and recipe. It’s used more as a seasoning here, but you could use a whole host of other substitutes here.
Is the Tofu necessary? I can’t eat soy (allergy) and don’t like chicken but do enjoy a nice bowl of soup.
HS: Hi Joanne, you can certainly leave it out if you like. I also like this soup with some broccoli dropped in in the final couple minutes of simmering.
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