This creamy tofu soup with noodles recipe is healthy and high protein, and a perfect vegan comfort food recipe for fall or winter! The perfect light lunch or dinner recipe, great to meal prep, and serve with a slice of thick crusty bread and a salad.
This is a fantastic vegan take on classic chicken noodle. Loaded with vegetables, rotini pasta, and hearty tofu. Great to meal prep, batch cook, or make ahead!
This Tofu Soup with Noodles Recipe Is
- Fresh
- Warming
- Earthy
- Comforting
- High Protein
- Vegan, Gluten Free, Dairy Free
- Ready in about 30 minutes!
Meal Prep Vegan Soup Recipes for the WIN!
You can easily meal prep this creamy tofu 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!
What’s In This Noodle and Tofu Soup Recipe?
I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- Rotini Pasta: I used this rotini for a fun twist, but you can use any pasta of your choice. And if you’re gluten free or cooking for someone who may be, this great GF rotini can be found here.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Onion
- Garlic
- Celery
- Carrots
- Shelf Stable Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this recipe, no pressing required!
- Vegetable Stock: I try to use homemade stock when I have it, but it not I use Better than Bouillon’s Vegetable Base because it’s reduced sodium and not too salty!
- Thyme
- Garlic Salt
- Coconut Milk: You can use a classic unsweetened canned coconut milk, or this awesome coconut milk powder which I just discovered this year (thanks to COVID quarantine, ha!)
- Fresh Parsley: for added flavor, it really brightens this soup!
Cooking Pasta For Soups
For most of my noodle soup recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess).
I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
One of the BEST Pantry Staple Soup Recipes
This tofu noodle soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make This Creamy Tofu Noodle Soup Recipe?
- Cook pasta according to package instructions. Drain and set aside for later.
- Meanwhile, in a large soup pot, heat the olive oil over low heat. Add the onion and garlic and saute for 5 or 6 minutes until the veggies become translucent.
- To the pot, add the carrots and garlic and saute for 3 minutes more. Add the tofu, vegetable stock, thyme, and garlic salt. Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked.
- Add the coconut milk and fresh parsley to the soup and stir. Taste, and add more seasoning as needed.
- To serve, add noodles to a bowl and ladle the hot soup over. Wait until broth has fully cooked before adding pasta into the soup (to avoid overcooking).
Make Tofu Soup Vegan for a Healthy Version
This vegan tofu soup is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family.
I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
More Vegan Meal Prep Soup Recipes You’ll Love!
Butternut Squash and White Bean Soup (Vegan, Gluten Free)
One Pot Chickpea and Rice Soup (Vegan, Gluten Free)
Lemony White Bean Soup (Vegan, Gluten Free)
Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)
& read through myTop 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!
Get the Same Ingredients I Used for My Vegan Tofu Soup with Noodles Recipe:
As always, if you make this Tofu Noodle Soup 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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Tofu Soup with Noodles
Ingredients
- 12 ounces rotini or other small/medium pasta shape
- 2 tablespoons olive oil
- 1 sweet onion chopped
- 6 cloves garlic
- 3 carrots diced
- 3 stalks celery chopped
- 1 12 ounce package tofu cubed into bite-sized pieces
- 6 cups No-Salt-Added Vegetable Stock
- 1 teaspoon thyme
- 1.5 teaspoons garlic salt
- 1 13.5 ounce can unsweetened coconut milk
- 1/2 cup fresh parsley chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside for later.
- Meanwhile, in a large soup pot, heat the olive oil over low heat. Add the onion and garlic and saute for 5 or 6 minutes until the veggies become translucent.
- Add the carrots and celery and sauté for 3 minutes more. Add the tofu, vegetable stock, thyme, and garlic salt. Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked.
- Add in the coconut milk and top with fresh parsley.
- To serve, add a scoop of cooked noodles in a bowl, and ladle the hot broth on top of the noodles. TIP: Don't add the noodles directly to the hot soup, or they will absorb the broth and become mushy.
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
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Looks delicious and tastes even better
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I love this soup