Vegan Tomato Kale Noodle Soup
Cozy Up with a Bowl of Vegan Tomato Kale Noodle Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a warm and comforting bowl of soup. This Vegan Tomato Kale Noodle Soup is packed with flavor, incredibly nourishing, and surprisingly easy to make. It’s the perfect weeknight dinner or a cozy weekend meal. We’ve taken classic comfort food and given it a plant-based twist, resulting in a soup that’s both satisfying and good for you.
This recipe is a celebration of simple ingredients. The sweetness of the tomatoes, the earthiness of the kale, and the comforting texture of the noodles combine to create a symphony of flavors. The fresh herbs – thyme and rosemary – add a fragrant depth that elevates the entire dish. Plus, it’s a fantastic way to get your greens in!
What makes this soup special?
- Plant-Based Goodness: This soup is entirely vegan, making it a great option for those following a plant-based diet or looking to incorporate more plant-based meals into their routine.
- Easy to Customize: Feel free to adjust the amount of kale or add other vegetables like carrots or zucchini.
- Quick & Convenient: Ready in under an hour, this soup is perfect for busy weeknights.
- Flavorful & Hearty: Despite being vegan, this soup is incredibly satisfying and flavorful.
Tips for the Best Soup:
- Don’t skip the fresh herbs: They really make a difference in the flavor of the soup. If you don’t have fresh, you can use dried, but reduce the amount to about 1 teaspoon each.
- Crush the tomatoes by hand: This helps release their juices and create a richer flavor.
- Watch the pasta: Keep an eye on the pasta as it cooks to prevent it from becoming mushy.
- Season to taste: Don’t be afraid to add more salt and pepper to suit your preferences.
Serving Suggestions:
Serve this Vegan Tomato Kale Noodle Soup with a side of crusty bread for dipping. A sprinkle of red pepper flakes can add a touch of heat. It’s also delicious topped with a swirl of vegan cream or a dollop of vegan pesto.
Frequently Asked Questions
Q: Can I use different types of pasta?
A: Absolutely! Feel free to use any small pasta shape you like, such as ditalini, orzo, or elbow macaroni.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The pasta may absorb some of the liquid, so you may need to add a little more vegetable broth when reheating.
Q: Can I freeze this soup?
A: Yes, but the texture of the pasta may change slightly. It’s best to freeze the soup without the pasta and add it when reheating.
Q: Is this soup gluten-free?
A: No, this recipe is not gluten-free as it uses pasta. You can substitute gluten-free pasta to make it gluten-free.
Q: Can I add other vegetables?
A: Definitely! Carrots, zucchini, spinach, or bell peppers would all be delicious additions.
Vegan Tomato Kale Noodle Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large white onion halved and thinly sliced
- 4 cloves garlic minced
- 1 28-ounce can whole peeled tomatoes
- 8 cups low-sodium vegetable broth
- handful fresh thyme sprigs
- 4 rosemary sprigs
- 2 teaspoons kosher salt plus more to taste
- 8 ounces uncooked pasta shells
- 1 bunch lacinato kale washed, stemmed, and chopped
- to taste freshly ground black pepper
Instructions
- Heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion and sauté for 5 to 7 minutes, or until soft and translucent. Add the garlic and continue to sauté for another 1 minute, or until softened.
- Use your hands to gently crush the tomatoes into the pot (you'll want to use an apron for this step), adding any leftover tomato juice from the can as well. Stir in the vegetable broth.
- Use kitchen twine to tie the thyme and rosemary together into one bundle. Add the herb bundle to the pot along the with the sea salt.
- Increase the heat to medium-high, and bring the soup to a boil. Then, add the pasta shells and continue to boil until the shells are al dente (this will vary from 6 to 14 minutes based on the size and type of shells you use), stirring occasionally to prevent the pasta from clumping.
- Reduce the heat to a simmer. Use tongs to carefully retrieve and discard the herb bundle. Stir in the kale, and continue to cook for 5 minutes, or until the kale begins to soften and wilt.
- Turn off the heat, taste, and season with more sea salt and black pepper, to taste. I usually add another ½ teaspoon sea salt.
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