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. (pictured below)
Campanelle pasta 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, keep in mind, if there are any leftovers the pasta will continue to absorb the liquid while the soup cools. This will create softer noodles.
Also, you may need to add more broth and adjust the seasonings a bit when reheating.
How can I 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 them 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.
For another classic homestyle soup that can be made in the Instant-Pot try my 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.
Vegan Noodle Soup with Chickpeas
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
- 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 everything comes together creating more depth in the flavors.
Nutrition Information:
Yield:
5 servingsAmount Per Serving: Calories: 105
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