Homemade Vegetable Noodle Soup
This vegetable noodle soup is what happens when classic chicken noodle soup energy meets way more veggies and a broth so good it convinces picky eaters (hi, it’s me!) to happily shovel them in. It’s cozy, comforting, and quietly rebellious in the best way because vegetable soup doesn’t have to be boring to be nourishing!
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Most vegetable noodle soup recipes stop at carrots, celery, and onion…and that’s where we respectfully part ways. This one uses a colorful mix of veggies that makes the soup look vibrant and taste like something you actually want to eat, not something you’re choking down for health reasons.
The soup broth is where the magic really happens. It’s based on our vegan chicken noodle soup, a Campbell’s-style copycat that’s been loved and made by thousands of home cooks for over a decade, but this version leans more vegetable-forward and is just slightly creamy.
And the real secret? Our homemade vegan bouillon powder. This vegan chicken broth is wildly flavorful in a way that makes fresh vegetables feel exciting instead of obligatory. I will eat anything in this broth. Carrots? Yes. Spinach? Absolutely. Seconds? Always!
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Ingredients & Notes
- Olive oil – For sautéing. You can swap in your favorite oil, or use vegetable broth if you’re oil-free.
- Garlic – Fresh garlic adds depth and warmth that really sets the tone for the soup.
- Carrots, celery, onion – The classic trio, but we’re just getting started.
- Red bell pepper – Adds sweetness and color. Feel free to use a spicy pepper if that’s your vibe.
- All-purpose or whole wheat flour – This lightly thickens the broth and gives it that cozy, slightly creamy feel. Gluten-free all-purpose flour works too!
- Vegan chicken bouillon powder – The backbone of the flavor! For best results, use our homemade bouillon.
- Macaroni dumplings or noodles – We love the egg-free “macaroni dumplings” from Light & Fluffy which are very similar to egg noodles, but any noodle works here (ditalini pasta, elbows, spaghetti, etc.). Rice noodles would require a much shorter cooking time.
- Frozen peas – A pop of sweetness and color.
- Frozen spinach – Easy and convenient. Fresh baby spinach works too; just use more.
Let’s Make This Vegetarian Soup Together
Start by heating the olive oil in a large stock pot over medium-high heat. Add the garlic, onion, carrots, celery, red pepper, and a pinch of salt. Stir and sauté for about 5 minutes until everything smells amazing and starts to soften.
Then, sprinkle in the flour and stir to coat the veggies. It’ll look a little pasty; that’s exactly what you want! This photo shows you what the pasty mess looks like before we add the water:
Slowly pour in the water while stirring so the flour doesn’t clump. Cover the pot, turn the heat to high, and bring it to a rolling boil.
Once boiling, turn the heat back to medium-high and stir in the bouillon powder. Add your noodles and cook uncovered for about 9 minutes, stirring occasionally so nothing sticks.
When the timer’s up, add the peas and spinach, lower to medium heat, and let everything simmer uncovered for another 10 minutes.
Then turn off the heat, cover the pot, and let it sit for at least 5 minutes. This step matters! It thickens the broth and makes everything extra cozy, as shown in the before and after photo below:
Taste, adjust seasoning if needed, and serve!
How to Store Leftovers Homemade Vegetable Noodle Soup
Store leftover vegetable noodle soup in an airtight container in the fridge for up to 4-5 days.
Freezing note: I don’t recommend freezing this delicious soup, as the noodles will get mushy and sad.
Tips for the Best Veggie Noodle Soup
- If the soup gets too thick, add 1-2 more cups of water and re-taste the seasoning.
- Don’t skip the 5-minute rest off heat! It makes the broth thicker and the noodles extra brothy.
- Bad at knife skills? Same. A small food processor is your best friend here.
- Use our homemade vegan bouillon powder for the most flavor-packed broth possible. Want more of a beefy vibe? Try our homemade vegan beef bouillon instead!
- Feel free to mix up the veggies in this great soup base, depending on what you have in the fridge! Green beans, other bell peppers, baby bok choy, and even sweet potatoes could be great additions. Just be mindful any additions may change the liquid amount you’ll need + cooking time.
More Vegetable Soup Recipes
- Ramen Vegetable Noodle Soup Recipe
- Creamy Vegetable Soup
- Homestyle Vegetable Soup (a cozy Campbell’s copycat)
- All of our vegetable soup recipes
- How to Season Vegetable Soup
Let Us Know What You Think 💚
I hope this easy vegetable noodle soup warms you up and makes eating your veggies feel like a treat instead of a chore.
If you make it, please leave a star rating and review below! It helps more people find our vegan recipes (which matters more than ever right now), and we truly love hearing about your kitchen adventures!
Veggie Noodle Soup
Equipment
Ingredients
- 1 Tbsp olive oil
- 4-6 cloves garlic minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1/2 cup diced red bell pepper
- 1/4 cup all-purpose flour see notes
- 10 cups water
- 1/3 cup vegan chicken bouillon powder
- 8 oz. macaroni dumplings
- 1 cup frozen peas
- 1/2 cup frozen spinach
Instructions
- Heat the olive oil in a large soup pot on medium high heat. Add the minced garlic and diced onion, carrot, celery, and red pepper with a pinch of salt. Stir and saute for 5 minutes.
- Then, add the flour and stir to coat. Slowly pour in the water while continuing to stir. Finally, cover the pot, turn the heat to high, and bring the water to a rolling boil.
- Once boiling, turn the heat back to medium high and stir in the bouillon powder. Add your pasta and cook uncovered for 9 minutes, stirring occasionally.
- When time is up, add the frozen peas and spinach to the pot, turn the heat to medium, and let the soup simmer, uncovered, for another 10 minutes.
- Then, immediately turn off the heat, cover the pot, and let it sit for at least 5 minutes.
- Taste and adjust seasonings as you wish. If it’s too thick for your taste, feel free to add 1-2 more cups of water until the broth reaches your desired consistency. Make sure you taste and adjust the seasoning after adding any additional water.
- Serve in a big bowl with crackers or a slice of fresh bread with vegan butter. Enjoy!
Delicious recipe! My husband says it’s fantastic!
Yay! I’m thrilled to hear it passed the test! Thanks so much for your review. 🙂