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Vegetable Noodle Pot Pie Soup (Vegan, Gluten Free, Dairy Free)

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.

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This creamy fall soup is the ultimate vegan comfort food recipe! It has all the flavors of a classic veggie pot pie, but without all the work to make a proper one. Let’s call it “deconstructed.” This soup is absolutely delicious as a fall lunch or dinner, and got rave reviews from the hubby!

This Vegetable Pot Pie Soup Is:

  • Thick
  • Creamy
  • Loaded with fresh vegetables
  • Hearty
  • Satisfying
  • Earthy
  • Vegan, Gluten Free, Dairy Free!

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What’s In This Vegan Pot Pie Soup?

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How Do I Make This Vegetable Noodle Pot Pie Soup?

  1. Cook pasta according to package instructions. Drain and set aside for serving.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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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)

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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)

The Herbeevore
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. 
5 from 3 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Soup
Cuisine American
Servings 8 servings
Calories 395 kcal

Ingredients
  

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.

Notes

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I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every week or so and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!shed avocado worked wonders!

Nutrition

Calories: 395kcalCarbohydrates: 25gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 35mgPotassium: 559mgFiber: 4gSugar: 4gVitamin A: 4038IUVitamin C: 27mgCalcium: 43mgIron: 2mg
Keyword Pot Pie Soup with Noodles, Pot Pie with Noodles Recipe, Vegan Pot Pie Soup Recipe, Vegan Pot Pie Soup Recipes, Vegetable Pot Pie Soup Recipe, Veggie Noodle Pot Pie Soup
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
Posted in American, Dairy Free, Fall Recipes, Gluten Free, Lunches, Make Ahead, Meal Prep, Midwestern Fusion, Pastas, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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