The Best Vegan Noodle Soup for Cold Weather (and Colds!)

Cold coming on? Or just need a warming winter soup? This vegan noodle soup is fully of flavor and immune-supporting vegetables.

I don’t know about you, but I’m not down with bland, boring soups. Give me a rich soup with a ton of flavor! I want herbs, I want spice, I want a kick of tang and a rich broth with umami. Thanks to all the immune-boosting ingredients like fresh garlic, warming ginger, lemony thyme, fresh parsley, and tangy lemon juice, this is a fantastic soup to whip up when you have a cold coming on (but it’s also handy when you’re not sick, simply to keep your immune system humming along!).

The pasta adds heartiness that will make this a well-loved dinner for fall, winter, or spring. For even more staying power, add 1½ cups cooked chickpeas or white beans, or add 2 cups of stemmed and finely chopped kale! To amp up the flavors even more, I love this soup served with a hefty sprinkle of Italian Herb Parmesan or a swirl of one of my homemade pestos. Serve it with my Pumpkin Spice and Everything Nice Salad for an even heartier meal.

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Vegan Cold-Busting Noodle Soup

Make this flavor-filled noodle soup when you're under the weather or just want something extra warm and delicious.

Course Soup

Cuisine American, vegan

Keyword soup, vegan

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 8 cups

Ingredients

• 2 tbsp extra virgin olive oil
• 2 cups diced sweet or yellow onion (1 large)
• 6 large garlic cloves (36 g), minced (3 tablespoons)
• 3 medium carrots (220 g), peeled
• 3 medium stalks celery (160 g)
• 2½ tsp grated fresh ginger (I use a Microplane)*
• ¾ tsp ground sage
• 2 tbsp tomato paste
• 6 cups vegetable broth
• 5 oz (1½ cups/140 g) dry pasta of choice (I used rotini)**
• ¾ cup packed (15 g) fresh parsley leaves, minced
• 1 tsp fresh lemon juice, or more to taste
• ⅛ tsp cayenne pepper (optional)
• Fine sea salt and freshly ground black pepper

Instructions

• In a large pot, stir together the oil, onion, and garlic to combine. Sauté over medium heat for 5 to 6 minutes, until the onion is softened.
• Meanwhile, dice the carrot and celery into ¼- to ½-inch (5 mm to 1 cm) pieces. This will help them cook faster. You should have 1½ cups carrot and 1⅓ cups celery. Add the carrot and celery to the pot and stir to combine. Sauté for a couple of minutes.
• Stir in the ginger and sauté for 1 minute.
• Add the thyme, sage, tomato paste, and broth. Increase the heat to high and bring to a boil, then reduce the heat to medium-high, cover, and simmer for 5 minutes, or until al dente (still a bit firm).
• Add the pasta and cook, uncovered, stirring occasionally, until al dente, following the timing guidelines on the pasta package. Check on the pasta frequently while it’s cooking, as you don’t want to overcook it.
• Once the pasta is al dente, remove the pot from the heat and stir in the parsley, lemon juice, cayenne pepper (if using), and salt and black pepper to taste. Serve immediately.

Notes

• Using 2½ teaspoons grated fresh ginger results in a spicy soup, especially after sitting overnight. If you prefer a less intense broth, start with 1 teaspoon ginger and add more to taste.
• ** Read the directions for your pasta carefully. Pasta that requires only 5 minutes to cook and requires a cold rinse, such as chickpea pasta and some other gluten-free versions, will not work in this recipe because it will become mushy. You’ll want to cook these types of pasta on the side, in their own pot. Store the cooked pasta separately, and add it to individual bowls when serving.

Reprinted with permission from Oh She Glows for Dinner, by Angela Liddon, Avery 2020.

Looking for more hearty meals? Try these stuffed portobello mushroom boats or this vegan chocolate-jalapeño chili.