Tofu Noodle Soup

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Tofu Noodle Soup

3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5 (3 votes, average: 4.67 out of 5)
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Truthfully, this recipe came out much better than expected. And once you know how to make your own Noodle Soup, you will never go to a can again. This vegetarian version is so easy to throw together and offers all the flavor of a more traditional Chicken Noodle Soup. Perfect for those cold weeknights, when no one wants to cook!



1. Dice all of your vegetables and smash garlic. Chop parsley and set aside.
2. Open container of tofu and drain, dice into 1/2" cubes.

1. Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion.
2. Season with the salt, and cook until tender, about 6 minutes.
3. Add tofu and allow to cook alongside the vegetables.
4. Add the pasta and cook until slightly toasted and golden, about 2 minutes.
5. Add broth, and bring to a boil over high heat.
6. Cook, covered, until pasta is al dente, about 8 minutes.
7. Stir in parsley and thyme. Add lemon juice. Season with pepper and additional salt, to taste.

TIP: This soup freezes well, so split the recipe and freeze half for another weeknight dinner!

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Nutrition Facts
8 Servings Per Recipe
Serving Size 1 Cup
Amount Per Serving
Calories 165
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Trans Fat 0g
Cholesterol 35g 12%
Sodium 629mg 27%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Total Sugars 6g
Includes 0g Added Sugars 0%
Protein 7g 14%

Potassium 172mg 4%
Vitamin A 12%
Vitamin C 6%
Calcium 4%
Iron 9%
Vitamin E 3%
Vitamin K 22%
Vitamin B6 1%
Manganese 1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.