This Trader Joe’s Vegan Soup is a hearty and easy recipe, which is made with carrots and celery. It’s the perfect weeknight dinner, ready in about 40 minutes.
Jump to RecipeTrader Joe’s Vegan Soup Ingredients
- ½ package TJ’s Organic Fusilli Corti Bucati
- 2 tablespoons of your favorite TJ’s Olive Oil
- 1 small TJ’s Yellow Onion, finely chopped
- 4 cloves TJ’s Garlic, peeled and finely chopped
- 5 TJ’s Whole Carrots, peeled and medium chopped
- 3 stalks TJ’s Celery, medium chopped
- ½ jar TJ’s Fire Roasted Bell Peppers, drained and medium chopped
- 1 carton TJ’s Organic Low Sodium Vegetable Broth
- ½ TJ’s Lemon
- Salt and pepper to taste
How To Make Trader Joe’s Vegan Soup
- Cook the pasta: Prepare the fusilli pasta according to the package directions until it is al dente. Drain and set aside.
- Sauté the aromatics: In a medium-sized pot over medium heat, add the olive oil. Once shimmering, add the onion and garlic and sauté for about 5 minutes, until they become soft and fragrant.
- Simmer the vegetables: Add the carrots, celery, and fire-roasted bell peppers to the pot and sauté for another 2 minutes. Pour in the vegetable broth and bring the mixture to a boil.
- Finish the soup: Lower the temperature and let the soup simmer for 15-20 minutes, or until the vegetables are fork-tender. Add the cooked pasta to the pot and stir to combine.
- Season and serve: Remove the soup from the heat. Season with salt, pepper, and a final squeeze of fresh lemon juice before serving.
Recipe Tips
- How to make this soup even heartier? To add extra protein and make it a more substantial meal, stir in a can of rinsed and drained chickpeas or cannellini beans along with the broth.
- Can I use different pasta? Absolutely. Any small pasta shape like ditalini, small shells, or elbow macaroni would work perfectly in this soup.
- Can I make this ahead of time? This soup is great for making ahead. For the best texture, cook the pasta separately and store it in a different container. Add the pasta to individual bowls just before serving to prevent it from getting mushy.
- What if I don’t have fire-roasted peppers? You can use a regular roasted red pepper from a jar, or you can roast your own fresh bell pepper. For a quicker substitute, simply add one fresh, chopped bell pepper with the carrots and celery.
What To Serve With Vegan Vegetable Noodle Soup
This hearty soup is a complete meal, but it’s even better with a classic side.
- A slice of warm, crusty sourdough or whole-grain bread
- A simple green salad with a lemon vinaigrette
- Vegan grilled cheese for dipping
- Crispy, seasoned croutons on top
How To Store Vegan Vegetable Noodle Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. For best results, store the cooked pasta separately from the soup base.
- Freeze: The soup base (without the pasta) freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Cook fresh pasta when you reheat the soup.
Vegan Vegetable Noodle Soup Nutrition Facts
- Serving Size: 1 serving
- Calories: 250 kcal
- Fat: 8g
- Carbohydrates: 40g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, as written, this recipe is completely vegan and plant-based.
The recipe tip explains that cooking the pasta separately and adding it at the end keeps the integrity of its delicate chew intact. If you cook the pasta directly in the soup, it will absorb a lot of the broth and can become soft and mushy, especially in leftovers.
Yes. While vegetable broth is used to keep it vegan, you could use a low-sodium chicken broth if you are not following a vegan diet.
Try More Recipes:
- Trader Joe’s Chicken Noodle Soup Recipe
- Trader Joe’s Wonton Soup Recipe
- Trader Joe’s Chicken Dumpling Soup Recipe
Trader Joe’s Vegan Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutes250
kcalA hearty, healthy, and comforting one-pot vegetable soup packed with tender vegetables and pasta, all simmered in a savory broth.
Ingredients
½ package Trader Joe’s Organic Fusilli Corti Bucati
2 tbsp Trader Joe’s Olive Oil
1 small Yellow Onion, chopped
4 cloves Garlic, chopped
5 Carrots, chopped
3 stalks Celery, chopped
½ jar Trader Joe’s Fire Roasted Bell Peppers, chopped
1 carton Trader Joe’s Organic Low Sodium Vegetable Broth
½ Lemon
Salt and pepper
Directions
- Cook the pasta according to package directions; drain and set aside.
- In a large pot, sauté the onion and garlic in olive oil for 5 minutes until soft.
- Add the carrots, celery, and fire-roasted peppers and sauté for 2 more minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until the vegetables are tender.
- Stir the cooked pasta into the soup.
- Remove from heat and season with salt, pepper, and a squeeze of fresh lemon juice before serving.
Notes
- For a great time-saver, the recipe suggests using a pre-chopped mirepoix mix (carrots, celery, onion).
- The final squeeze of lemon juice is not just a garnish; it adds a burst of amazing freshness that lifts all the vegetable flavors.
- This soup is a fantastic one-pot meal, which makes for very easy cleanup.
- For the best results, cook the pasta separately if you plan on having leftovers.
