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.  I find a smaller chop to be more enjoyable for this soup.

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! Now it’s time to enjoy all that “hard work”!

Vegan noodle soup is easily adaptable to the ingredients you have on hand

• white beans
• baked or pan fried tofu
• 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 did you use?

For this vegan noodle soup I went with a campanelle pasta I found at my local Target store. (pictured below)

It has a cone shape with ruffled edges. In Italian its name means “bellflowers” because of it’s bell-like flower shape. It’s unique shape makes it great for soups. 

If you are unable to locate campanelle pasta, a spiral noodle will yield the same results.

Will the pasta soak up too much liquid or will it be okay?

If you are planning to enjoy this soup right away they will be perfect.   However, the pasta in any leftovers will continue to soak up the liquid and will create softer noodles.

How to avoid soft pasta

To avoid soft pasta you can cook it separately.  

Add the soup to your Instant-Pot or a large soup pot and the noodles to a separate, smaller pot.  Cook the noodles according 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 you 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.   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!  

If you make this recipe, rate it and to tell us what you think below!   Also, be sure to snap a photo and share it with us!  We love to see your creations!  You can find us on Pinterest, Facebook and Instagram.

Yield: 5 bowls of soup

Vegan Noodle Soup with Chickpeas

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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.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 1 cup campanelle pasta, for gluten-free option use gf pasta
• 2 carrots, or 4 small carrots
• 3 celery stalks
• 1 large onion
• 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

1. Start by chopping the vegetables: carrots, celery and onion. I like a smaller chop for this soup.
2. Add everything (chopped veggies, broth, water, pasta, seasoning and any other add-ins) to your Instant-Pot. Set to high pressure for 4 minutes.
3. Manually release the pressure after 5 minutes. Check the pasta for doneness and serve when it is tender yet firm.

Serve and Enjoy!

Stovetop

1. Start by chopping the vegetables: carrots, celery and onion. I like a smaller chop for this soup.
2. Add everything (chopped veggies, broth, water, pasta, seasoning and any other add-ins) to a large soup pot.
3. 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 everything comes together creating more depth in the flavors.  

Nutrition Information:

Yield:

5 servings
Amount Per Serving: Calories: 105