Simple and nourishing, this vegan noodle soup is seasoned with fresh herbs and lemon. Easy to make in about 30 minutes, it's warming, comforting, and reminiscent of the chicken and stars soup I grew up eating.
If you enjoy my lemon pesto white bean orzo soup and lemon chickpea orzo soup, you're sure to love this version too. It's perfect for when you want a bowl that's just as flavorful but lighter, since it's made without beans, legumes, or plant-based chicken alternatives.
This cozy soup is a family favorite that's easy to customize with your choice of tiny noodles and fresh herbs.
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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 for the complete ingredients, measurements, and instructions.
How to make vegan noodle soup
- In a large pot, saute the onion in olive oil until softened and slightly translucent.
- Add the garlic, carrots, and celery, and saute a few minutes more.
- 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 needed. Remove the pot from the heat, stir in the dill and lemon juice, and serve.
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.
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Love and Veggies,
Amy
📋 Recipe
Chickenless 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.
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