20-Minute Vegan "Chicken" Noodle Soup with Tofu
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!
Servings 4
Calories 310kcal
Equipment
- 1 Large pot
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
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!
Nutrition
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
