Name: Vegan Noodle Soup with Chickpeas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Cuisine: American
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)

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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

I like to add chickpeas to my soup for a classic vegan chicken noodle soup. But you can leave them out or choose one of the following add-ins.

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

Yield: 5 bowls

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

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: 1
Amount 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.**