Vegan Tomato Kale Noodle Soup

December 15, 2022

This vegan tomato kale noodle soup is savory, satisfying and comforting. It requires less than 10 ingredients, little more than 15 minutes of active kitchen preparation and a fairly hands off simmer. This soup comes together in a pinch, making it the perfect meal for those busy weeknights!

Prep Time: 15 mins
Cook Time: 25 mins
Servings: 6


  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 can whole peeled tomatoes (28-ounce)
  • 8 cups low-sodium vegetable broth
  • 4 rosemary sprigs
  • 2 teaspoons kosher salt
  • 8 ounces uncooked pasta shells
  • 1 bunch lacinato kale, chopped
  • Handful fresh thyme sprigs
  • Freshly ground black pepper


  1. Heat olive oil in a large stockpot or dutch oven over medium-low heat. Add onion and sauté for 5 to 7 minutes, or until soft and translucent. Add garlic and continue to sauté for another minute, or until softened.
  2. Use your hands to gently crush the tomatoes into the pot (you'll want to use an apron for this step), add tomato juice from the can as well. Stir in the vegetable broth.
  3. Use kitchen twine to tie the thyme and rosemary together into one bundle. Add the herb bundle to the pot along with the sea salt.
  4. 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.
  5. Reduce the heat to a simmer. Use tongs to carefully retrieve and discard the herb bundle. Stir in the kale and cook for 5 minutes, or until the kale begins to soften and wilt.
  6. Turn off the heat, taste, and season with more sea salt and black pepper, to taste. 

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By Ashley Melillo
Author, Recipe Writer and Photographer at Blissful Basil