If you’re craving a warming, cozy soup that feels like a hug, this 25-Minute Vegan “Chicken” Noodle Soup with Tofu is it! We use extra firm tofu for a protein-packed soup that comes together super quickly for a nourishing, easy vegan soup recipe that’s perfect for lunch or dinner!

Bowl with soup with tofu, carrot, celery and fusili.

If you thought classic chicken noodle soup couldn’t get any better, may I present to you, vegan “chicken” noodle soup with tofu?!

If you’ve been around here long enough, you know that as a Registered Dietitian, I’ve shared TONS of easy and healthy soup recipes, and this vegan chicken noodle soup is no different… Except it’s possibly one of the coziest soups you’ll ever try, because it’s a spin on the classic chicken noodle soup!

Plus, it has 20 grams of protein per serving and is the perfect easy main dish recipe when you want something both warming and healthy.

And if you’re feeling crafty, you can use your leftover kitchen scraps to make my Easy Homemade Vegetable Stock from scratch! I know it sounds intense, but it seriously couldn’t be easier (or inexpensive!) to make!

Pot with vegetable stock, diced tofu, carrots and celery.

A Classic Redefined

Now, the main difference between this vegan tofu noodle soup and chicken noodle soup is the protein that we use!

I used extra firm tofu in this recipe, just like we do in my No-Cook 10 Minute Tofu “Chicken” Salad because I wanted something that:

  • Is still high in protein.
  • Keeps its shape when cooking!
  • Adds that same chewy texture that pairs perfectly with the veggies and noodles in this soup!

And while I did test this quick vegan soup using both medium and firm tofu instead of extra firm, the extra firm won everytime because it holds its shape sooo much better. It’s also higher in protein than medium and firm tofu, which is a win in my books!

While you can totally enjoy this homemade noodle soup on its own as a main dish, it’s also delicious with my 5-Minute Fresh Green Salad with Lemon Garlic Vinaigrette on the side for some extra veggie goodness!

Pot with diced carrot, celery and onion.

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Same Delicious Homemade Noodle Soup Flavor

With that said, we still use the same classic seasonings like plenty of fresh garlic, onion, celery and carrot as the base, and pasta noodles for extra heartiness.

I used traditional pasta noodles in this recipe, but I also tested this recipe using egg noodles and it still turned out delicious, so use whichever you prefer!

If you plan to have leftovers of this vegetarian noodle soup, I recommend cooking the pasta separately and adding it to your bowl when serving. This way, the noodles won’t soak up all the broth in the fridge!

Celery, carrot, onion, tofu, pasta and herbs on a cutting board.

Let’s Whip Up The Coziest Soup!

Pot with diced carrot, celery and onion.
Get those aromatics fragrant!
Pot with vegetable stock, diced tofu, carrots and celery.
Throw the rest of the ingredients in the pot.
Pot with vegetable soup with pasta, carrots, celery and fusili pasta.
Simmer until you have cozy deliciousness!
Bowl with soup with tofu, carrot, celery and fusili.
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20-Minute Vegan “Chicken” Noodle Soup with Tofu

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Lauren McNeill, RD
If you're craving a warming, cozy soup that feels like a hug, this 20-Minute Vegan "Chicken" Noodle Soup with Tofu is it! We use extra firm tofu for a protein-packed soup that comes together super quickly for a nourishing, easy vegan soup recipe that's perfect for lunch or dinner!
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Ingredients
 

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 350 g extra firm tofu, cut into 1 inch cubes
  • 225 g uncooked fusili pasta, or pasta of choice
  • 6 cups vegetable stock
  • 1 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste

Equipment

  • 1 Large pot

Instructions
 

  • Saute the onion, celery, carrots, and garlic over medium heat for about 3 minutes, until the onion is translucent.
  • Add the dried parsley, oregano, thyme, sage, salt, and pepper. Saute for another minute until combined and the seasonings are fragrant.
  • Add the cubed tofu and vegetable stock and increase the heat to medium. Bring the soup to a low boil, then reduce back to low and place the lid on the pot.
  • Simmer for 10 minutes, until celery and carrots have softened and flavors have developed.
  • Add dry pasta to soup and cook in the soup, as per package instructions. Once the pasta is cooked, serve and enjoy!

Notes

Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days. If you plan to have leftovers, I recommend cooking the pasta and the soup separately and adding each component individually to your bowl when serving, since the pasta will soak up the vegetable stock if stored together in the fridge!
Calories: 310kcal, Carbohydrates: 34g, Protein: 20g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Sodium: 1700mg, Potassium: 410mg, Fiber: 5g, Sugar: 6g, Vitamin C: 6mg, Calcium: 115mg, Iron: 2mg
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