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One-Pot Vegetable Noodle Soup

  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 26 minutes
  • Yield: 8 servings


Learn how to make this hearty vegetable noodle soup with ease and just one pot and 30 minutes of your time. 


  • 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 


  1. 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. 
  2. Add in the carrots and celery, and cook for 3 minutes more.
  3. 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.⁣⁣⁣
  4. Remove the thyme stems and bay leaves.⁣⁣⁣ Mix through the chopped kale and allow the soup to cool for about 10 minutes.
  5. Season with salt and pepper to taste. Serve with toasted bread or crackers of your choice. Enjoy!⁣⁣⁣


  • 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

Keywords: Vegan, Oil-Free, Entree, Soup, Vegetable, Noodle, Stovetop