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vegan noodle soup
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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
Cook Time 40 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.