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.
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.”
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!
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.”
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.”
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.
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.”
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!”
“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!
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.
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.”