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 any vegetables you may be needing to use up.
What pasta 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.
Does the pasta keep well in leftovers?
If you are planning to enjoy this soup right away the pasta will be perfect. However, it will continue to soak up the liquid in any leftovers. This will create softer noodles, but it won’t affect the taste. So if you plan on having leftovers and don’t mind soft noodles toss them in. Otherwise, keep reading…
How to avoid soft pasta
To avoid soft pasta you can cook it separately.
Add the soup ingredients to the cooking pot and cook the noodles in a separate pot according to the package. Just before serving, add a small portion of pasta to each bowl and enjoy! Store any leftovers separately. This method is also great for making this vegan noodle soup ahead of time.
Can I add extra pasta?
I’m a fan of extra pasta in my soups so I say YES!
But, it must be cooked separately. If it is added to the soup it will absorb too much of the broth which the recipe doesn’t account for. Cooking them 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
Optional
- 1 and 1/2 cups chickpeas (15oz can), or another suggested add-in
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.
Nutrition Information:
Yield: 5 servings Serving Size: 1Amount Per Serving: Calories: 92 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 38mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 4g
Tina Cady
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Sarav
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Stacia R
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