By Lisa Esile, MS,
Loaded with veggies, herbs, and spices, vegan noodle soups pack a tasty, nourishing punch. Wonderfully satisfying, they’re quick to make and often require just one pot. This highly scrumptious collection of vegan recipes runs the full noodle-soup spectrum, with meat-free takes on classic chicken noodle, pho, ramen, Thai vegetable, and shorter-noodle soups such as Italian fagioli and minestrone. All of these vegan noodle soup recipes are packed with good-for-you ingredients, so they're healthy, too! Meshiagare!
Note: If you’re gluten-free and the recipe calls for whole wheat pasta, substitute a mild-tasting gluten-free pasta, such as pasta made from corn, brown rice, or quinoa.
For more tasty ways to use up that box of noodles in the pantry, check out these Pasta and Noodle Recipes You Can Make in 30 Minutes or Less.
Quick and Easy Noodle Soup
This healthy vegan noodle soup is quick, family-friendly, and made with everyday ingredients. Brown rice fettuccine noodles are cooked in the broth, giving the soup a velvety texture, while dried marjoram, sage, and thyme create chicken- soup flavor sans chicken. Feel free to get creative with this; for instance, add beans, cubes of tofu, or other veggies such as cabbage, chard, or zucchini. A reviewer notes, "This is my ‘"go-to’" soup whenever I have a long working day and need something quick and comforting. Sometimes, I add chickpeas or kidney beans."
Thai Vegetable Noodle Soup
Don’t you hate it when your vegan noodle soup is all noodles and no veggies? Not so with this one! This delish Thai-inspired noodle soup, loaded with colorful fork-tender veggies, is on the table in just 25 minutes. And despite a modest ingredients list, it has that appealing fresh Thai flavor, thanks to Thai Spice Blend, lime juice, and fresh basil. A reviewer shares, “Fun to make! Excellent melody of flavors with perfect heat sensation in the throat.”
Vegan Miso Soup with Noodles and Tofu
This restaurant-quality vegan miso soup is dripping with rich umami goodness. Instead of fish flakes, it uses mushrooms, togarashi (a Japanese spice blend) and kelp granules to get the rich savory flavor. Spicy ginger and brown rice vinegar lend brightness, while slightly chewy soba noodles (or udon noodles) soak up the miso flavor. Note: Togarashi, aka Japanese seven-spice mix, includes chiles, sesame, seaweed, and orange zest. It's worth hunting down, but feel free to leave it out if you don't have it. A happy fan writes, "This is a tasty and comforting soup. I didn't have kelp granules or Togarashi seasoning, and instead used chili powder, sesame seeds, and orange peel."
Garlicky Bok Choy Noodle Soup
This spectacularly slurpable soup is a happy combination of easy-to-make and tastes-like-you're-dining-out. "A staple," writes a fan. A savory broth, seasoned with minced ginger, garlic, and soy sauce, forms the base. Al dente mushrooms, asparagus, carrot, and bok choy add body and crunch, and spongy tofu gives extra oomph. Throw in some brown rice pad Thai noodles, and get slurping!
Lemon Orzo Soup with Jackfruit
Zesty lemon shines brightly in this hardy orzo soup laden with sweet carrots, creamy white beans, and mild and springy orzo. Shredded canned jackfruit adds texture and perfectly absorbs the savory lemon flavor, ensuring every spoonful is divine. Serve as is or with a salad or whole grain bread.
Winter White Bean Minestrone
Cauliflower, canned white beans, turnip, and macaroni take center stage in this luscious white soup. Fresh sage and parsley add herbaceous notes, while a garnish of jarred roasted red bell pepper adds a splash of color at the end. And if that’s not enough, this one-pot meal is on the table in 35 minutes. A fan writes, “This is a very hearty soup!!! And so good! I realized I had never had a turnip before, and the taste was delicious!!”
Creamy Vegan Ramen
These are not the instant ramen noodles you used to eat in college. Trumpet and shitake mushrooms combine with a medley of colorful veggies to give flavor and body, while velvety tofu chunks have a pleasing mouthfeel. Miso paste lends umami-rich flavor and togarashi, a Japanese blend of dried chiles and seaweed, dials up the heat. A fan writes, “Amazing flavors, and very authentic to Japanese ramen overall. We were so impressed.”
Harvest Vegetable Instant Pot Minestrone
Wildly comforting, this veggie-packed white bean minestrone is one you'll make again and again. An Instant Pot allows you to use dried beans without the hassle of a long cooking time, while sweet and starchy root veggies, tender shell pasta, and tangy tomato paste combine to delicious effect. This recipe is flexible, so feel free to make substitutions. A reviewer notes, "This is super popular at our house. Even my SAD-eating 12-year-old loves it. Sometimes, when I don't have all the root veggies, I use a sturdier potato instead. I also sub veggie broth for water for a bigger flavor."
Spaghetti Squash Pho
This innovative and tasty vegan pho uses spaghetti squash instead of noodles—the delicate tendrils of the squash pair perfectly with the earthy mushrooms and crisp-tender bok choy. The flavorful broth gets its rich flavor from warm seasonings simmered in the broth before being discarded. Garnish with marinated tofu slices seared in a hot pan and edamame, carrots, radishes, scallions, and Thai basil. A fan writes, “This was delicious; I will definitely make this again.”
Lentil Minestrone
One of our top-rated soups, this robust minestrone is simple and affordable. Combining sun-dried tomatoes with canned tomatoes gives the broth a rich flavor, while lentils create a sturdy base. Zucchini and kale add green goodness, but feel free to substitute other greens. Elbow macaroni works well here; for a gluten-free version, look for a mild-flavored gluten-free pasta, or use quinoa instead. A commenter shares, "My favorite soup right now. I told my husband I think what makes it so good are the lentils; it adds a delicious texture and is so filling. My entire family can't stop eating it. I will be making this over and over and over."
Toni Okamoto’s Sopa de Fideo
Sopa de Fideo—which translates to soup of noodles—is a classic Mexican soup featuring zucchini, garlic, and onions in a tangy tomato base with angel hair pasta. Ready in 20 minutes, this eight-ingredient, oil-free Sopa de Fideo from Toni Okamoto is ideal for lunch or busy weeknights and is popular among busy parents because their kids love it! One reviewer shares, “Packs a really nice flavor, and the recipe is pretty easy as well! Great springtime meal and I will definitely make it again!”
Red Curry Noodle Soup
Creamy without being heavy, this vegan red curry noodle soup will warm you up from the inside out. Red curry paste, garlic, lemongrass, and ginger give the milky broth a bold Thai flavor. Just-cooked veggies add crunch, and velvety brown rice noodles lend an appealing, squiggly texture. Garnish with basil, cilantro, onion, lime, and, if desired, chile pepper.
Cannellini Bean, Kale, and Orzo Soup
The subtle nuttiness of cannellini beans perfectly complements sturdy orzo pasta and lush kale in this stellar vegan soup recipe. Lemon zest and juice, added at the end, elevate the flavors, while fresh thyme and parsley bring depth to the homemade vegetable broth. A fan writes, “My husband and I loved this recipe. I made a double batch.”
Wild Mushroom Vegan Pho
Comforting and fresh-tasting, pho night is always a fun night! This vegan take on a classic Vietnamese noodle soup features a flavorful broth, quick-cooking glass noodles, vegetables, and tasty garnishes such as fresh Thai basil, scallions, bean sprouts, lime juice and jalapeño rings. This vegan pho uses dried mushrooms to create the flavorful broth, along with Chinese five-spice powder, tamari, ginger, and other goodies. A fan writes, “Tried this tonight. Was very good!”
Carrot Ginger Soup with Orzo and Kale
Packed with good-for-you ingredients, this thick vegan carrot soup will keep you satisfied for hours. The warmth of fresh minced ginger plays well off the sweetness of carrot, while smooth orzo pasta and fresh kale add texture and flavor. A splash of white wine vinegar and lemon juice helps the flavors meld together, and if you like it spicy, add crushed red pepper to taste. A reviewer offers, “Wonderful and delicious—I added a can of chickpeas and used a mushroom broth.”
30-Minute Chickpea Noodle Soup with Spinach
"So good!" a fan raves. "I wanted to share, but didn't." We get it! Simple and delicious, you'll find yourself at the bottom of a bowlful of this crowd-pleasing noodle soup before you know it. Chickpeas add extra heft, aromatic veggies lend nourishing goodness, and a little dried thyme gives it a classic chicken soup flavor. This toothsome soup uses everyday ingredients and is on the table in half an hour. Make plenty—don't say we didn't warn you!
Khow Suey (Burmese Curry Noodle Soup)
Loaded with quick-cooking noodles and frozen veggies, this vegan take on a classic Burmese soup is ideal for when you need a meal in a hurry without compromising flavor or nutrition. Fresh ginger, zesty lime juice, and peppery cilantro brighten the flavor, while chickpea flour thickens the soup—no cream required. Drizzle sriracha over each serving to kick up the heat, or sprinkle with red pepper flakes.
Vegan Pasta Fagioli
Pasta fagioli is a traditional Italian recipe that translates to pasta and beans. For this vegan fagioli, fresh roma tomatoes are cooked with onion powder, garlic powder, and Italian seasoning to create a tomato-rich broth. Throw in whole wheat pasta (or a gluten-free pasta), frozen veggies, and a can of beans for an easy, satisfying meal. Note: Feel free to use fresh veggies instead of frozen ones. You could also use fresh onion and garlic instead of powdered, sautéed just before the first step. One commenter notes, “Incredibly delicious and super easy. A terrific meal for a busy weeknight.”
Thai Noodle Soup
You’ll have this one-pot Thai soup on the table in no time. Packed with nutrition and quicker to make than running out to pick up takeout, this vegan noodle soup is your new best friend. To serve, divide cooked noodles into individual bowls, pour the savory broth over the top, and garnish with mung bean sprouts and cilantro. A commenter shares, “This recipe was tasty and easy to make.”
About the Author
About the Author
Lisa Esile, MS
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
See More from this AuthorMORE FROM FORKS OVER KNIVES
Join our mailing list
Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.
By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.
Comments (0)
(0 from 0 votes)