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This hearty vegetable noodle soup is loaded with veggies, packed with flavor, and requires just one pot to make! It’s perfect for cold winter days and can be made in a large batch to enjoy throughout the week.
With soup season in full effect, we are soup-er excited (pun intended) to bring you this hearty vegetable
Not only does the recipe require only one-pot and about 30 minutes to make, but it also requires very simple ingredients. Here are a few key components:
- Mirepoix aka Onions, Carrots and Celery are the simple yet essential aromatic flavor base to start this dish off right.
- Red pepper flakes: adds a very minimal yet perfectly balanced amount of heat. Feel free to add more as you prefer!
- Potatoes: helps make this soup much heartier and filling.
- Brown lentils: feel free to use any beans of choice if you do not have lentils or prefer not to use them.
- Fresh thyme: add a burst of freshness and brighten up all of the flavors in this dish!
- Bay leaves: the heat of the broth breaks down some of the more potent leaf flavors, and turns them into a gentler, pleasantly aromatic element.
- Rotini pasta: or any other similarly sized pasta
- Vegetable broth: learn how to make your own at home here!
- Kale: we like to sneak greens in whenever we can–spinach works well here, too!
We love making soups in the winter time. There is something so comforting about enjoying a big ol’ bowl of hot soup, I am sure we can’t be alone here.
Here are a few other soup recipes that you may also enjoy:
- Lentil & Split Pea Soup
- Easy Vegan Broccoli Cheddar Soup (10-Ingredients)
- Potato Leek Soup (Vegan + 8-Ingredients)
- Vegan Miso Soup (5-Ingredients + 15 Minutes)
- Easy Vegan Tortilla Soup (Gluten-free + 30 Minutes)
- Easy White Bean and Escarole Soup (8-Ingredients & Oil-free)
We hope you have a soup-er day and love this recipe and the others we shared, as much as we do!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
PrintOne-Pot Vegetable Noodle Soup
- Total Time: 26 minutes
- Yield: 8 servings
Description
Learn how to make this hearty vegetable noodle soup with ease and just one pot and 30 minutes of your time.
Ingredients
- 1/2 medium onion, finely diced
- 3 garlic cloves, finely minced
- 1/4 teaspoon red pepper flakes
- 3 medium carrots, sliced into rounds
- 2 ribs celery, chopped
- 1 1/2 lbs. russet or yukon gold potato, diced
- 1 (15 oz.) can cooked brown lentils, drained and rinsed
- 3 sprigs of fresh thyme
- 2 bay leaves
- 8 oz. rotini pasta
- 10 cups vegetable broth (homemade or store-bought)
- 5 oz. kale, roughly chopped
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, add in 2 tablespoons of vegetable broth. Once warmed, add in the onions, garlic and red pepper flakes, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth, 2 tablespoons at a time, as needed to prevent burning.
- Add in the carrots and celery, and cook for 3 minutes more.
- Add in potatoes, lentils, thyme, bay leaves, pasta, and vegetable broth. Mix everything together until uniform. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer cover the pot. Allow it to cook for 8-12 minutes, or until the noodles are al dente. Keep in mind that the noodles will continue to cook as the soup cools.
- Remove the thyme stems and bay leaves. Mix through the chopped kale and allow the soup to cool for about 10 minutes.
- Season with salt and pepper to taste. Serve with toasted bread or crackers of your choice. Enjoy!
Notes
- Store cooled in an airtight container in the refrigerator. Soup can be stored in the refrigerator for up to 5 days.
- This soup will thicken as it sits, so can add more vegetable broth as desired.
- We have not test this with gluten-free noodles and cannot guarantee the results.
- Feel free to use any beans of choice if you do not have lentils or prefer not to use them. You can also leave the beans out all together.
- You can opt to use any other pasta that is similarly sized to the rotini.
- Spinach can be used in place of the kale
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Category: Entree, Soup
- Method: Stovetop
- Cuisine: Vegan, Oil-Free
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links. This simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
This was delicious and easy!!
Vegetables and noodles combine, what a great idea. Best for the wet season, can’t wait to try it.
Good soup! So comforting and flavorful