Vegan noodle soup can be made in the Instant Pot or on the stovetop. This classic soup is full of easy-to-find, everyday ingredients making it an ideal last-minute meal. So stay warm and keep healthy this season with a big bowl of this comforting soup! 
Homemade vegan noodle soup is so easy to make
Start by chopping the vegetables, then add them to your soup pot. Just like my vegetable and wild rice soup, I find a smaller chop to be more enjoyable.
Next, measure the broth, seasonings, noodles and any other add-ins. After measuring, add them straight into the pot as well.
Then, set your Instant-Pot or cook it on the stovetop. Directions for both are included!
Last, ENJOY!
Add chickpeas or use a replacement listed
- spinach
- white beans
- baked or pan-fried tofu
- lima beans
- peas
- corn
- potatoes (1 regular sized red, gold or russet should be plenty)
- mushrooms
Or add any vegetables you may be needing to use up.
What noodles should I use?
For this vegan noodle soup I went with a campanelle pasta I found at my local Target store. (pictured below) It has a ruffled bell-like flower shape making it great for soups.
If you are unable to locate campanelle pasta, any spiral noodle can be used instead.
Do the noodles keep well in leftovers?
When the pasta is cooked in the soup it will continue to soak up the liquid. This will create softer noodles in the leftover soup.
If you plan on having leftovers and don't mind soft noodles toss them in.
Otherwise, keep reading on how to avoid overcooked pasta in leftovers...
To avoid soft noodles cook them separately.
Add the soup ingredients to the cooking pot and cook the noodles separately on the stovetop according to the package.
Just before serving, add a portion of cooked noodles to each bowl of soup and enjoy! Store any leftover noodle soup separately. This method is also great for making this vegan noodle soup ahead of time.
Can I add extra noodles to the soup?
I'm a fan of extra noodles in my soups so I say YES!
You can cook up to 2 cups of dry pasta, but they must be cooked separately from the soup.
If the pasta is added to the soup it will absorb too much of the broth which the recipe doesn't account for.
Cooking the pasta separately will yield more broth in the soup and extra pasta to add in! So, it's definitely the way to go!
For another classic homestyle soup that can be made in the Instant-Pot try my Instant-Pot Vegetable Soup. It's loaded with chunky vegetables for a hearty, warming meal!
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Vegan Noodle Soup with Chickpeas
Vegan noodle soup can be made in the Instant Pot or on the stovetop. This one-pot classic soup is full of easy-to-find, everyday ingredients making it an ideal last minute meal. A vegetarian, dairy-free and nut-free recipe with a gluten-free option.
Ingredients
- 1 cup uncooked campanelle pasta
- 2 regular carrots, chopped
- 3 celery stalks, chopped
- 1 large onion, chopped
- 5 cups vegetable broth
- 1 cup water
- 3 Tablespoons nutritional yeast
- 1 and 1/2 teaspoons garlic powder
- 1 and 1/2 teaspoons onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 bay leaf
- Himalayan pink salt to taste, I use about 1 and 3/4 teaspoon with a low sodium broth
- pepper to taste
- 1 (15oz) can chickpeas, drained and rinsed (or 1 and 1/2 cups)
Instructions
Instant Pot
- Start by chopping the vegetables: carrots, celery and onion. I like a smaller chop for this soup.
- Add everything (chopped veggies, broth, water, pasta, seasoning and any other add-ins) to your Instant-Pot. Set to high pressure for 4 minutes.
- Manually release the pressure after 5 minutes. Check the pasta for doneness and serve when it is tender yet firm.
Serve and Enjoy!
Stovetop
- Start by chopping the vegetables: carrots, celery and onion. I like a smaller chop for this soup.
- Add everything (chopped veggies, broth, water, pasta, seasoning and any other add-ins) to a large soup pot.
- Simmer for 15-18 minutes or until the pasta is tender yet firm and the veggies are cooked.
Serve and Enjoy!
Notes
- The longer the soup sits the more the flavors come together.
- For al dente pasta or to avoid overcooking, cook it separately. Add a portion to each bowl before serving.
- Chickpeas can be left out or replaced with another add-in.
Nutrition Information:
Yield: 5 servings Serving Size: 1Amount Per Serving: Calories: 92Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 38mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 4g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Mal
Thinking about batch cooking this. Is it freezable?
Marlena Luna
It's best to freeze this soup without the noodles because they become mushy after defrosting. To serve after freezing, add freshly cooked noodles to the heated soup. Enjoy!
Katie
Love this recipe! Simple, healthy, and delish! Thank you
Joe
Totally AWESOME!!!
Using this recipe for meal prep, I swapped the whole onion for leeks and green onion. Added Kale, mushrooms, tofu and,
ditalini. I cooked the ditalini and campanelle separately to add later.
Thank you so much!
Marlena Luna
You’re welcome!
Shae
I used tofu instead of noodles and sautéed the veggies with the tofu before adding the other ingredients. Also added corn and allowed the soup to simmer for 15 minutes. This was seriously delicious! The smell and the taste was so comforting. Thank you!
Amanda
Now I’ve been making chicken noodle soup successfully for years, then went vegan and made some good soup, but NEVER have I ever tasted such a terrific soup!! The smell is incredible, and the taste even better! Note it’s part of my regular line up! Thank you!
Marlena Luna
That's so great to hear, Amanda! Thank you for your wonderful feedback! :)
sarah
How do you add the tofu?
Marlena Luna
This recipe doesn’t include tofu. But if you’d like to add tofu to the soup I suggest preparing it separately. Dice the tofu into bite sized cubes. Season with your favorite herbs or marinade. Then, bake the tofu until it begins to “dry out” to desired texture. From there it can be added to the soup.
Ramia
This was delicious! I subbed Banza brand chickpea flour pasta to make it gluten free as well. Thank you for the recipe!
Marlena Luna
Awesome! I’m glad you enjoyed it, Ramia!
Tina Cady
This was so good and so easy! I added in some broccoli and it was great! Thank you for the recipe!
Marlena Luna
Broccoli sounds like an excellent addition! I'm glad you enjoyed the recipe, Tina!
Sarav
My family went through a "everyone is sick" phase recently. And this saved the day. Fantastic! Thank you ☺
Marlena Luna
I'm glad to hear the soup was able to save the day! I hope everyone is feeling much better!
Stacia R
Where it says 1 cup pasta - is that one cup dry? Or how many ounces so I can eyeball the amount based on a 16oz box?
Marlena Luna
Hi Stacia! The measurement is for 1 cup dry pasta or about 3.5 ounces. Enjoy! :)