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+ servings
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Tofu Soup with Noodles

Kelly Jensen
This tofu soup with noodles recipe is hearty and high protein, and a perfect vegan comfort food recipe for fall or winter!  The perfect light lunch or dinner recipe, serve with a slice of thick crusty bread and a salad.
5 from 4 votes
Cook Time 35 minutes
Total Time 35 minutes
Course Dinner, Lunch, Meal Prep, Soup
Cuisine American
Servings 8 servings
Calories 209 kcal

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 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.

Nutrition

Calories: 209kcalCarbohydrates: 36gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 459mgPotassium: 224mgFiber: 2gSugar: 3gVitamin A: 4156IUVitamin C: 9mgCalcium: 31mgIron: 1mg
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