A hearty pot pie soup recipe that is vegan, gluten free & dairy free! Loaded with fresh vegetables and noodles in a light and creamy broth. Enjoy with a flaky biscuit, oyster crackers, or a hearty slice of sourdough bread.
This Vegetable Pot Pie Soup Is:
- Thick
- Creamy
- Loaded with fresh vegetables
- Hearty
- Satisfying
- Earthy
- Vegan, Gluten Free, Dairy Free!
What’s In This Vegan Pot Pie Soup?
- Pasta: Use gluten free if you need to! I made this soup with bowtie pasta, farfalle, but you can use any medium pasta shape you have around. Shells, macaroni, or rotini would also be fantastic. This gluten free bowtie pasta is really great in this soup!
- Onions: for sweetness and flavor
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Carrots: a classic pot pie ingredient
- Potatoes: to make this soup hearty and filling
- Corn: You can use fresh, frozen, or canned. If using canned, just make sure its low sodium, or no salt added. This low sodium canned corn is perfect for this soup and adds a really nice sweetness!
- Peas: I like frozen peas best for soups, they hold their shape better than canned.
- Mushrooms: for a little texture and flavor. I like to use fresh mushrooms if I have them on hand, or these great dried mushrooms which cook very nicely in soups and stews! Dried mushrooms not only add a bit of substance to the soup, but give the broth a rich and savory flavor.
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! Start with a low sodium broth or bouillon, and add more salt later if needed.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
How Do I Make This Vegetable Noodle Pot Pie Soup?
- Cook pasta according to package instructions. Drain and set aside for serving.
- In a large soup pot, heat the olive oil over low heat and saute the onions and carrots for 7 to 8 minutes until the Vegetables begin to soften.
- Add the potatoes, corn, peas, mushrooms, Herbes de Provance, thyme, and Vegetable stock to the pot. Bring to a boil then lower hear to a simmer and cook for about 30 minutes until potatoes become tender.
- Take a few ladles if the soup (about 2 cups) and pour into a blender to puree. Add the puree back to the pot. Alternatively, use an immersion blender to puree a bit of the soup, leaving the majority of it in chunks.
- Stir in the green beans and coconut milk, and add salt and pepper to taste. Serve over the noodles, only adding the noodles to the pot after the soup has cooled.
Meal Prep Pot Pie Soup Recipe
You can easily meal prep this vegetable pot pie noodle soup by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!
Other Comfort Food Soup Recipes You’ll Love:
French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)
Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)
Mango Black Bean Chili (Vegan, Gluten Free, Dairy Free)
Instant Pot Split Pea Soup with Sweet Potato (Vegan, GF, Whole30)
Turkey Butternut Squash Chili (Paleo, Whole30, Keto, 21 Day Fix)
Get the Same Ingredients I Used For My Vegetarian Pot Pot Soup Recipe:
As always, if you make this split pea soup with sweet potatoes be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegetable Noodle Pot Pie Soup (Vegan, Gluten Free, Dairy Free)
Ingredients
- 1 16 ounce box pasta of choice, gluten free, I used bowties
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 carrots chopped
- 3 potatoes peeled and diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup mushrooms sliced
- 1/2 teaspoon thyme
- 1 tablespoon Herbes de Provance
- 8 cups water
- 1 13 ounce can unsweetened coconut milk
- 1 13 ounce can green beans, drained
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside for serving.
- In a large soup pot, heat the olive oil over low heat and saute the onions and carrots for 7 to 8 minutes until the Vegetables begin to soften.
- Add the potatoes, corn, peas, mushrooms, Herbes de Provance, thyme, and Vegetable stock to the pot. Bring to a boil then lower hear to a simmer and cook for about 30 minutes until potatoes become tender.
- Take a few ladles if the soup (about 2 cups) and pour into a blender to puree. Add the puree back to the pot. Alternatively, use an immersion blender to puree a bit of the soup, leaving the majority of it in chunks.
- Stir in the green beans and coconut milk, and add salt and pepper to taste. Serve over the noodles, only adding the noodles to the pot after the soup has cooled.
This is a winner