This soul-warming No-Chicken Noodle Soup delivers all the comforting flavors of the classic, only healthier! Packed with tender vegetables, aromatic herbs, and hearty pasta, this plant-based version satisfies every craving for that familiar bowl of comfort. The addition of potatoes creates extra heartiness and helps thicken the broth naturally, while soy curls provide a satisfying, protein-rich texture. Perfect for cold days or when you need some soul-warming comfort food, this soup proves that delicious, healthful meals can be completely compassionate.

1 yellow onion, diced

2 medium carrots, diced

3 ribs celery, diced

3–4 garlic cloves, minced

1 teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon black pepper

1 tablespoon nutritional yeast

1 bay leaf

½ teaspoon smoked paprika

3–4 gold potatoes, cubed

4 ounces chickpea or red lentil pasta

2 ounces soy curls, broken into small pieces

6+ cups veggie stock

Chopped fresh parsley to serve

1. In a large soup pot, sauté the onion, carrots, and celery over medium-high heat, adding water or veggie broth as needed to keep from sticking. Throw in the garlic and sauté for another minute.

2. Next, add the parsley, oregano, thyme, black pepper, nutritional yeast, bay leaf, and paprika along with a bit more veggie stock (as needed to prevent sticking) and continue to sauté for another minute.

3. Then add the potatoes, pasta, soy curls, and veggie stock and bring back to a boil. Reduce the heat and simmer for about 15 minutes or until the pasta and potatoes are cooked to your liking. Because the pasta and soy curls will absorb plenty of liquid, you will likely need to add more at the end to reach your desired soup consistency.

4. Serve topped with chopped fresh parsley and enjoy!