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!
Add chickpeas or use a replacement listed
- white beans
- baked or pan fried tofu
- lima beans
- potatoes (1 regular sized red, gold or russet should be plenty)
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 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 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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Instant Pot Serve and Enjoy! Stovetop Serve and Enjoy! The longer the soup sits the more everything comes together creating more depth in the flavors. To avoid soft pasta cook it separately. **This website provides approximate nutrition information for convenience and as a courtesy only.**
Yield: 5 servings
Serving Size: 1
Amount Per Serving: Calories: 104 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 59mg Carbohydrates: 21g Fiber: 4g Sugar: 5g Protein: 4g
Serve and Enjoy!
Serve and Enjoy!
The longer the soup sits the more everything comes together creating more depth in the flavors.
To avoid soft pasta cook it separately.
**This website provides approximate nutrition information for convenience and as a courtesy only.**