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

Yield: 5 bowls of soup

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.

Print

Ingredients

• 1 cup campanelle pasta, for gluten-free option use gf pasta
• 2 regular carrots, 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.  

To avoid soft pasta cook it separately.



**This website provides approximate nutrition information for convenience and as a courtesy only.**

Nutrition Information:

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

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**