Vegan "Chicken" Macaroni Soup (Filipino Comfort Food)

November 8, 2022
As the cold weather is approaching, we always seek the comfort of a cup of our favorite hot drink or a bowl of piping hot beloved soup. This recipe is inspired by a Filipino soup called “Sopas,” meaning “soup” in Tagalog deriving from the word “sopa” in Spanish. It is actually influenced by the American colonial times and may be similar to the American chicken soup. Normally eaten when you are feeling sick or during cold days, I love the milk-infused broth flavored with sautéed veggies and meat—but of course, veganized!
vegan chicken macaroni soup in two silver bowls with a white spoon

Vegan “Chicken” Macaroni Soup (Filipino Comfort Food)

Recipe Type: Soups and Stews
utensils YIELDS 6 servings
herb graphic for recipe card
  • 3 garlic cloves (minced)
  • 1 onion (chopped)
  • 3 vegan luncheon (or vegan sausages)
  • 1 celery stick (chopped)
  • 1/4 carrot (mini cubes)
  • 1/4 cabbage (chopped)
  • 5 cups water or vegetable stock
  • salt and black pepper
  • 1 cup elbow macaroni
  • 1/4 cup coconut cream
  • Half of firm tofu (shredded) - to mimic shredded chicken breast
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1. On a hot pot, drizzle 1 tbsp of olive oil to precook your vegan luncheon or sausages. When cooked, remove them from the pan and transfer them onto a plate to cool down. 

2. On the same pan, now with the leftover flavor residue, add another 1 tbsp of oil to sauté your onion. 

3. Then add your garlic until fragrant. 

4. Next add your carrots and celery (the harder vegetables that will take longer to cook) for about 5–10 minutes. 

5. When they start softening, add your water or vegetable stock and let it boil for about 5 minutes. 

6. Season with black pepper and salt then add your elbow macaroni and let it cook for 10 minutes while stirring occasionally. 

7. While waiting, chop your vegan luncheon or sausages into bite size and add it onto the soup for extra flavor and color together with your cabbage. 

8. Finally serve in a bowl and enjoy your comforting soup 🙂

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Photo: Bel Faustino

Bel Faustino
Bel’s curiosity for healthy living started at a young age of 11. From mindful eating to exercise, she always had a sweet tooth struggle and her weakness are desserts. It then took her high school and uni days to find the balance to maintain the healthy lifestyle yet enjoy desserts in a more guilt-free way and veganizing them seems the way to do it. Obsessed with always finding healthier alternatives, she hopes to recreate her favorite non vegan treats and share her recipes through her culture (Filipina born in Macau, S.A.R., China), lifestyle, childhood memories and travels (Southeast Asia, USA, Mexico, UK and more to come!). Follow her journey in Instagram @belbrosasfaustino.


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