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Instant Pot Vegetable Noodle Soup is a spin off of the famous Chicken Noodle Soup. It is so easy to make with just handful ingredients. And it is so hearty + delicious. The best part is that it comes together in less than 30 minutes. Do not forget to watch the Small Instructional Video for better understanding.
Instant Pot Vegetable Noodle Soup Recipe – Easy & GF
If you are looking for something hearty and healthy together, then this Noodle Soup is the answer. It is a super simple recipe and comes together in less than 30 minutes.
It is a spin off of the super famous Chicken Noodle Soup. You can easily prepare it for a busy weekday or a weeknight meal.
It is one of our family favorite recipe. My family is divided in its choices. Where 2 of us are vegetarian, the other 2 love their meat. And we have made a good peace over our food choices. Although 99% of the time, our family meals are vegetarian.
And my carnivore family voted 100/100 for this recipe and have asked me to make it several times since.
Have you checked our recent Instant Pot SOUP RECIPES? Do check out Black Bean Soup, Roasted Poblano Soup, Broccoli Cheddar Soup and more.
Why is it Vegan if it is a Chicken Noodle Soup?
I have adapted the recipe and made it vegetarian by eliminating any choice of meat options. Instead I added Cannelini beans to the soup which actually made the soup very hearty. And it added the required protein to the recipe.
What are the Ingredients of Vegetarian Chicken Noodle Soup?
Vegetables – White Onion, Garlic, Celery, Carrots & Parsley are the main vegetables of this soup.
Oils & Spices – Olive Oil, Dried Thyme, Bay Leaf, Salt & Pepper, Turmeric powder (optional)
Other Ingredients – Cannellini Beans (canned), Vegetable Broth, Water, Wide Egg Noodles for the soup
Cannelini Beans is the vegetarian “chicken” of this recipe😂.
Kitchen Gadgets
How to cook Vegetarian Chicken Noodle Soup in Instant Pot?
It is simple few steps recipe.
- First gather all the ingredients. Chop and prep all the vegetables using chopping board and knife. Open the canned beans using electric can opener and drain in colander. Wash under water till clear. Set aside.
- Place inner pot inside IP and plug it in. Now heat oil in IP on Saute mode. Add bay leaf, onion, garlic, celery in Instant Pot and saute for few minutes. Then add carrots and mix. Further add Dried Thyme, Salt & Pepper, Turmeric powder (optional). Do not add parsley at this point.
- Mix and add Cannellini Beans (canned), Vegetable Broth, Water, Wide Egg Noodles . Stir.
- Close the lid. Pressure cook on high. Do QPR (quick pressure release).
- Open the lid. Add chopped Parsley. Stir.
- Serve hot.
NOTE : Since this soup is a vegetarian replica of Chicken Noodle Soup, it will be runny. If you are looking for the thick consistency soup, then add a slurry of 2 tbsp corn flour dissolved in 2 tbsp water and cook further on saute till it thickens a bit.
What kind of Noodles to be used for this recipe?
Traditionally WIDE EGG NOODLES are used for this recipe. Even Progresso and Campbell use the similar noodles. But you can use any noodle that cooks quick with a package direction of 5-6 minutes.
If you are using a pasta kinda noodle or a pasta, then cook it separate and add when serving. Since carrots and celery cook really fast, the longer cooking pasta will much them when cooked together.
Can I make Vegetarian Noodle soup in advance?
Yes you can. But make sure to boil your noodles separately and keep aside. Add noodles right before serving or they will be mushed & super soft.
What can I add instead of Cannellini Beans to this soup?
Cannellini Beans is the ‘Chicken”/protein of the recipe. If you do not have cannellini beans on hand, then you can use canned chickpeas, or butter beans, navy beans. You can also add extra firm tofu or seitan, or mock chicken from the renowned brands.
Can I use fresh thyme?
Yes you can. Use 2 sprigs of fresh thyme to replace dry thyme.
What other vegetables can I use in Vegetable Noodle Soup?
Traditionally, white onion, celery and carrots are used in this recipe. But you can definitely add other fresh vegetables like zucchini, squash, spinach, kale etc. Or use just 1 cup of frozen mixed vegetables. Adapt to your liking.
How can I thicken my Noodle Soup if it is too watery for my taste?
This is a stew kind of soup with watery consistency. But if you want to add more body to it, then make a slurry of 1 tbsp corn flour and 1 tbsp cold water. Add it after QPR and cook on saute for few minutes.
What can I serve with this Vegetable Soup?
You can serve French baguette, crostini or oyster crackers with this soup.
How to make Stove Top Vegetable Noodle Soup?
This soup can easily be made on Stove Top.
Follow the instructions as mentioned for Instant Pot. The time will change. It might take about 15 minutes on stove top to cook it well.
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Vegetable Noodle Soup Video
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INSTANT POT VEGETARIAN CHICKEN NOODLE SOUP RECIPE
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2.47 from 49 votes
Easy Instant Pot Vegetable Noodle Soup Recipe
Vegetable Noodle Soup is a vegetarian spin off of the popular Chicken Noodle Soup. Super easy and so yummy - made in Instant Pot.
Course Main Course, Soup
Cuisine American
Keyword Instant Pot Vegetarian Soup, Noodle Soup, Vegetarian Chicken Noodle Soup
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Servings 4 people
Calories 408kcal
Author simplyvegetarian777
Equipment
Instant Pot 6 quart or Mealthy Multipot
Measuring Spoons, Measuring Cups, Stirring Spoon,
Chopping board and knife
Kitchen Colander
Kitchen Spatula
Can Opener
Inner Pot
Ingredients
- 1&1/2 tbsp Olive Oil
- 1 large White Onion chopped fine
- 3-4 cloves Garlic chopped fine
- 3 stalks Celery each slit into 2 and then sliced into 1/4 inch half discs
- 2 medium Carrots cut into 1/4inch discs. Cut the wider part into 2 and then slice further
- 1 Bay Leaf, dry
- 1 tbsp Thyme, dry
- To Taste Salt & Black Pepper
- 1/2 tsp Turmeric Powder optional
- 1 15 ounce Can of Cannellini Beans drained and washed. Check notes for more options
- 32 ounce or 4 cups Vegetable Broth
- 1 cup Water
- 1&1/2 Cups Wide Egg Noodles
Instructions
WATCH THE ATTACHED INSTRUCTIONAL VIDEO FOR BETTER UNDERSTANDING
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Prep for the Soup
First gather all the ingredients. Chop the onions & garlic fine using chopping board and knife. Slit the celery sticks into 2 length-wise and cut into 1/4 inch thick pieces. Slice carrots into 1/4 inch thick slices. Finely chop the parsley. Set aside.
Open the canned beans using electric can opener and drain in colander. Wash under water till clear. Set aside.
Instant Pot Cooking Instructions
Place inner pot inside IP and plug it in. Press Saute mode and set on high. Once the screen displays HOT, add oil. After few seconds, add bay leaf, onion, garlic, & celery in Instant Pot and saute for 3 minutes till onions are soft.
Then add carrots and mix. Further add Dried Thyme, Salt & Pepper, Turmeric powder (optional). Do not add parsley at this point. Turmeric adds nice color and warmth to the soup. It is totally optional though.
Mix and add Cannellini Beans (canned), Vegetable Broth, Water, Wide Egg Noodles . Stir.
Close the lid. Press Pressure cook and set on high for 3 minutes. If you are looking for more al-dente texture then set for 2 minutes. Now this timing is specified if you are using WIDE EGG NOODLES. The packet instructions for this kind of noodles is about 6-8 minutes on gas top. Therefore, 3 minutes does it for IP cooking along with other vegetables. If you are using any other kind of noodle/pasta then see the notes below.
Do QPR (quick pressure release). Open the lid. Add chopped Parsley. Stir. If you want to thicken it, then check the notes for the instructions.
Serve hot with either French baguette, or crostini or Oyster Crackers.
Stove Top Instructions
Take a heavy bottom soup pot. Add oil to it and heat on medium to high heat. And then reduce the heat to medium and follow all the instructions as given for instant pot. It might take about 15-20 minutes in all to cook it on stove top.
Some Other Vegetarian Soup Recipes of Interest
Black Bean Soup,Broccoli Cheddar Soup, Panera Corn Chowder, Olive Garden Minestrone Soup, Poblano Cheddar Soup, Taco Soup, Mixed Beans Chili, Wonton Soup, and more.
Some Easy IP sides
Brussel Sprouts, Spicy Potatoes, Pasta Primavera, Holiday Salad, Mashed Potatoes and more.
Video
Notes
How can I thicken my Noodle Soup if it is too watery for my taste?
Since this soup is a vegetarian replica of Chicken Noodle Soup, it will be runny. But if you want to add more body to it, then make a slurry of 1 tbsp corn flour and 1 tbsp cold water. Add it after QPR and cook on saute for few minutes.
What other vegetables can I use in Vegetable Noodle Soup?
Traditionally, white onion, celery and carrots are used in this recipe. But you can definitely add other fresh vegetables like zucchini, squash, spinach, kale etc. Or use just 1 cup of frozen mixed vegetables. Adapt to your liking.
What can I add instead of Cannellini Beans to this soup?
Cannellini Beans is the 'Chicken"/protein of the recipe. If you do not have cannellini beans on hand, then you can use canned chickpeas, or butter beans, navy beans. You can also add extra firm tofu or seitan, or mock chicken from the renowned brands.
What kind of Noodles to be used for this recipe?
Traditionally WIDE EGG NOODLES are used for this recipe. Even Progresso and Campbell use the similar noodles. But you can use any noodle that cooks quick with a package direction of 5-6 minutes.
If you are using a pasta kinda noodle or a pasta, then cook it separate and add when serving. Since carrots and celery cook really fast, the longer cooking pasta will much them when cooked together.
Can I use fresh thyme?
Yes you can. Use 2 sprigs of fresh thyme to replace dry thyme.
Can I make Vegetarian Noodle soup in advance?
Yes you can. But make sure to boil your noodles separately and keep aside. Add noodles right before serving or they will be mushed & super soft.
What can I serve with this Vegetable Soup?
You can serve French baguette, crostini or oyster crackers with this soup.
Nutrition
Serving: 4cups | Calories: 408kcal | Carbohydrates: 46g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 94mg | Potassium: 367mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5279IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg
I am sure you are going to try it. Please rate the recipe and leave your feedback in the comments section.
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Thanks,
Sonal
