This Vegetable Noodle Soup is warm, cozy and the perfect healthy vegan dinner that’ll get you through the wintertime. Filled with carrots, celery, chickpeas, gluten-free noodles and more, you’ll be refilling your bowl on repeat! Gluten-free, grain-free, dairy-free, with paleo, low carb, keto and Whole30 options.
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Hearty Vegan Vegetable Soup with Noodles
Chicken noodle soup is the kind of comfort food that always has your back – unless you’re vegan, vegetarian, gluten-free or grain-free. If you have one of those dietary restrictions, I’m happy to report that you don’t have to miss out any longer! This vegetable noodle soup is here to sweep you off your feet.
It’s every bit as cozy and satisfying as chicken noodle soup, only healthier and diet-friendly. You can load it up with the veggies and noodles of your choice, and you don’t even have to pre-cook the pasta! Even people with no special dietary needs will slurp up this soup like there’s no tomorrow. Yes, it’s that yummy!
What You’ll Need
Let’s talk about each ingredient that goes into this lovely soup. Feel free to make substitutions and additions according to what you have on hand. The recipe is super customizable!
- Avocado Oil: Olive oil works too. You can also go with ghee if you’re not dairy-free.
- White or Yellow Onion: Diced.
- Garlic: Freshly minced.
- Carrots: Peeled and sliced into 1/4-inch rounds.
- Celery: Diced.
- Fine Sea Salt: To enhance the flavor of the soup.
- Ground Turmeric: This earthy, peppery spice adds amazing flavor.
- Vegetable Broth: The amount you’ll need will depend on the thickness you’re aiming for.
- Canned Chickpeas: Rinsed and drained. rinsed and drained. Leave out for paleo / low carb and Whole30 and sub with preferred chopped protein of choice.
- Fresh Thyme Sprigs: These are used to add flavor and will be removed after the cooking process is complete.
- Bay Leaf: This will also be taken out when the soup is done cooking.
- Pasta Noodles: Use grain-free pasta / gluten-free pasta noodles of choice. We like Jovial Cassava Flour Fusilli Pasta, Cappello’s Grain Free Spaghetti Almond Flour Pasta or Palmini Noodles, shirataki noodles or spiralized zucchini noodles for keto or Whole30.
- Lemon Juice: Freshly squeezed.
- Fresh Dill: Chopped.
- Fresh Parsley: You’ll need some for the soup itself, plus more for the garnish.
- Black Pepper: Freshly cracked and added to taste.
What Kind of Noodles Are Best for Soup?
You can honestly go with whatever type of pasta you like. Any kind of spaghetti or spiral-shaped noodle is a good choice. We prefer using Jovial Fusilli or Jovial Spaghetti, which are 100% organic and gluten-free.
How to Make Vegetable Noodle Soup
This healthy homemade soup is incredibly simple. Fire up your stove and let’s get cooking!
- Heat Oil: Heat the oil in a large Dutch oven or soup pot over medium heat.
- Sauté Onions: Once the oil is simmering, add the onions and sauté them for 3-4 minutes, until they’re fragrant and slightly softened. Stir frequently throughout the process.
- Add Garlic: Add the garlic and sauté for 2 more minutes.
- Add Carrots, Celery & Seasonings: Stir in the carrots and celery, then season the mixture with salt, black pepper and turmeric, stirring frequently. Continue cooking for 3-4 minutes.
- Add Broth, Chickpeas & Herbs: Add the broth, chickpeas, thyme and bay leaf.
- Add Pasta & Lower Heat: Stir in the pasta and bring the soup to a boil, then reduce the heat to medium-low. Simmer the soup for 10-20 minutes, or until the noodles are soft. Stir occasionally to prevent the noodles from sticking together.
- Reduce Heat Again & Add Remaining Ingredients: Once the noodles are soft, turn the heat to low and stir in the dill, parsley and fresh lemon juice. Taste the soup and add more salt, pepper or lemon juice if needed.
- Remove Thyme & Bay Leaf: When you’re ready to serve your soup, remove the thyme sprigs and bay leaf.
Tips for Success
Take a moment to get familiar with these quick tips and tricks. They’ll help you make the most sumptuous veggie soup around!
- Use Fresh Ingredients: From the lemon juice to the veggies and the spices, everything should be nice and fresh. Many people don’t realize that spices start losing their flavor after about 3 months of sitting in the pantry. After 9-10 months, it’s best to discard them.
- Stir Whenever Necessary: Be sure to stir the soup whenever indicated in the recipe. This ensures that everything cooks evenly.
- Reduce the Heat After Boiling: Once the soup starts to boil after the noodles have been added, you should immediately reduce the heat. If it boils for too long, certain ingredients will overcook.
- Adjust the Soup to Your Liking: You may want to sub out a vegetable or add more of a certain seasoning – just trust your palate! That’s the best way to get the tastiest soup.
This one-pot soup tastes wonderful alongside just about anything. Here are some particularly tasty pairing ideas:
- Pair with Baked Potatoes: A warm bowl of soup beside a fluffy Baked Potato? Better yet, pour the soup overtop the potato and behold the magic that follows. So delightful!
- Serve with Salad: This easy Winter Kale Salad brings even more greens to the table, and it’ll complement your soup like a dream. It features toasted pecans, pomegranate arils, a homemade vinaigrette and more!
- Pair with Fresh Bread: For those of you who aren’t gluten-free or grain-free, bread is a fail-proof partner for vegetable noodle soup. We like to grab a fresh loaf of Artisan-style bread and dip it into the extra broth.
How to Store and Reheat Leftover Soup
This soup should be stored in an airtight container in the fridge. It will last for up to 3 days. Reheat large portions over medium heat, stirring frequently, until the soup is steaming. Smaller portions can be warmed up in the microwave.
Does This Freeze Well?
Yes – as long as you let it cool and leave plenty of extra space in the container you store it in. The liquid will expand as it freezes, so separate the soup into multiple storage bags or containers if needed. Enjoy frozen soup within 3 months, thawing it out in the fridge before reheating it.
More Easy Vegetarian Soup Recipes
Want to find more cozy homemade soups that will work with your diet? I’ve got plenty to choose from!
- Creamy Broccoli Cheddar Soup
- Instant Pot Pumpkin Soup
- Tortilla Soup
- Stuffed Pepper Soup
- Vegan Zuppa Toscana
- Creamy Vegan Broccoli Soup
- Potato Soup
This Vegetable Noodle Soup is warm, cozy and the perfect healthy vegan dinner that'll get you through the wintertime. Filled with carrots, celery, chickpeas, gluten-free noodles and more, you'll be refilling your bowl on repeat! Gluten-free, grain-free, dairy-free with low carb, keto, paleo and Whole30 options.
- 2 tbsp avocado oil or olive oil (or ghee if not dairy-free)
- 1 medium-sized white or yellow onion diced
- 3 cloves garlic minced
- 2 medium-sized carrots peeled and sliced into 1/4-inch rounds
- 2 stalks celery diced
- 1/4 tsp fine sea salt
- 1/2 tsp ground turmeric
- 7-8 cups vegetable broth depending on desired thickness
- 15 oz can of chickpeas rinsed and drained. Leave out for paleo / low carb and Whole30 and sub with preferred chopped protein of choice.
- 4 sprigs thyme
- 1 bay leaf
- 8 oz grain-free / gluten-free pasta noodles of choice , spaghetti or other spiraled shape. We like Jovial Cassava Flour Fusilli Pasta, Cappello's Grain Free Spaghetti Almond Flour Pasta or Palmini Noodles, shirataki noodles or spiralized zucchini noodles for keto or Whole30.
- 1 tbsp fresh lemon juice plus more to taste
- 1 tbsp fresh chopped dill
- 2 tbsp chopped fresh parsley plus more for garnish
- 1/4 tsp freshly cracked black pepper or to taste
Heat oil in a large Dutch oven or soup pot over medium heat. Once the oil is simmering, add the onions and sauté for 3-4 minutes, until fragrant and slightly softened, stirring frequently.
Add garlic and sauté for 2 more minutes. Stir in the carrots, celery and season with salt, black pepper and turmeric, stirring frequently. Cook for 3-4 minutes.
Add the broth, chickpeas, thyme, and bay leaf.
Stir in the pasta and bring the soup to a boil and then reduce the heat to medium-low to simmer, for about 10-20 minutes, or until the noodles are soft, stirring occasionally to prevent the noodles from sticking together.
Once noodles are soft, turn the heat to low and stir in the dill, parsley and fresh lemon juice. Taste and add more salt, pepper, or lemon juice to taste.
When ready to serve, remove the thyme sprigs and bay leaf.
- To Store: Refrigerate cooled soup in an airtight container for up to 3 days.
- To Reheat: Reheat large portions over medium heat, stirring frequently, until soup is steaming. Smaller portions can be heated in the microwave.
- To Freeze: Freeze cooled soup in a freezer-safe container, leaving extra space for the liquid to expand as it freezes. Enjoy frozen soup within 3 months, thawing it in the fridge before reheating it.
Photography by: Casey Colodny / The Mindful Hapa
yummmm, almost wishing i could get sick and eat this again!! such a hearty, delicious and nutrient dense soup.
wow, just made this and it was so nourishing and delicious! even my husband and son asked for thirds!