Simple and nourishing Vegan Noodle Soup is seasoned with fresh herbs and lemon. Easy to make in 30 minutes, it's warming and comforting.
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Like classic childhood favorites, certain soups make you feel better, no matter what ails you.
If you enjoy my recipes for lemon pesto white bean orzo soup and lemon chickpea orzo soup, you're sure to love this lemony Vegan Noodle Soup, too. It's perfect for when you want a bowl of soup that's just as flavorful, but lighter since it's made without beans or legumes (or any plant-based chicken alternatives).
This cozy soup is a family favorite that's easy to customize with your choice tiny noodles and fresh herbs.
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Why you'll love this recipe
- It's easy to make in 30 minutes with 9 ingredients (plus salt and pepper).
- It's family friendly and customizable.
- It's perfect year round, especially when you're feeling under the weather.
Ingredients
- Tiny pasta: Look for varieties like star-shaped stelline (shown here), ditalini, or orzo. Either traditional or gluten-free noodles can be used.
- Fresh herbs: While dill is my favorite, other options include parsley and basil.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- In a large pot, saute the onion in olive oil until soft and slightly translucent.
- Add the garlic, carrots, and celery, and saute a few more minutes until soft.
- Add the vegetable broth and bring to a boil. Add the noodles and simmer until they are tender, stirring occasionally.
- Taste the soup and add salt and pepper, as desired. Remove the pot from the heat, stir in the dill and lemon juice, and serve.
Amy's tip
Feel free to add extra fresh herbs and lemon juice (or zest) if you want even more fresh flavor.
Serving suggestions
Vegan Noodle Soup is wonderful on its own or with warm crusty bread. It also pairs well with salad or sandwiches.
I particularly like it with Mediterranean black eyed pea salad, chickpea avocado Greek Salad, or a sliced tofu sandwich.
Storing
Leftover Vegan Noodle Soup can be refrigerated in an airtight container for up to 3 days. The cooked pasta will absorb the broth, so you may need to add a little water before reheating it. For best results, do not freeze this soup.
More simple vegan soup recipes
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Love and Veggies,
Amy
📋 Recipe
Vegan Noodle Soup
Ingredients
- 1 Tablespoon extra virgin olive oil, (optional)
- ½ cup onions, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 6 ounces tiny pasta, such as stelline, ditalini, or orzo (gluten-free, if needed)
- salt and pepper, to taste
- 2 Tablespoons fresh dill, chopped (or substitute parsley or basil)
- 1 Tablespoon fresh lemon juice
Instructions
- In a large pot over medium heat, saute the onion in the olive oil or a splash of water until soft and slightly translucent.1 Tablespoon extra virgin olive oil, ½ cup onions
- Add the carrots, celery, and garlic, and saute until soft.½ cup carrots, ½ cup celery, 3 cloves garlic
- Add the vegetable broth. Once it has come to a boil, add the pasta. Allow to simmer, stirring occasionally, until the pasta is cooked al dente.4 cups vegetable broth, 6 ounces tiny pasta
- Taste and add salt and pepper, as needed, then remove the soup from the heat, stir in the dill and lemon juice, and serve.2 Tablespoons fresh dill, 1 Tablespoon fresh lemon juice, salt and pepper
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Notes
Nutrition
Nutritional information is an estimation only.
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