Soup (Vegan Filipino Macaroni Soup)

Care to share!

This vegan soup is my Filipino style macaroni soup. My mom would always make a big comforting batch of soup for us all to share, and what I really loved about it was the silky broth from the cabbage, crunchy and sweet, and chunks of hotdog or sausage.

This vegan version uses plant-based sausage and diced ham instead of chicken. I also added some carrots and bell peppers to the cabbage for this soup.

Soup Filipino macaroni soup in a blue bowl

What is soup?

The word sopa in Filipino directly translates to ‘soup’ but in this case it refers to the dish sopa, which is a Filipino style macaroni soup. Soupas are said to have been heavily influenced by American chicken noodle soup during the American colonial period. What makes sopa uniquely Filipino is the use of evaporated milk for a rich and silky broth, and the addition of macaroni and sliced ​​sausage—like canned Vienna sausage.

This vegan soup or macaroni soup

  • Very easy to make – only one pot needed!
  • Perfect for these cold days
  • All in all a really comfort food
Soup in a Blue Bowl Filipino Macaroni Soup

Here are the ingredients you will need to make this Filipino Macaroni Soup

Soup ingredients
Ingredients for this sopas or filipino macaroni soup: elbow macaroni, vegetable bouillon, vegetables, vegan ham and sausage.
  • 2 tablespoons vegan butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 small carrot, peeled and chopped
  • 1 small red bell pepper, peeled and chopped
  • 1 cup vegan ham, sliced ​​(see recipe notes on card below)
  • 1/2 cup vegetarian sausage (see recipe notes on card below)
  • 5 cups water (see note)
  • 1 vegetable cube (see note)
  • 4.5 oz elbow or shell macaroni (1 cup)
  • 360 ml vegan evaporated milk I used 1 cal of Nature Charm Vegan Evaporated Milk (see notes)
  • Test for salt and pepper
  • 2 cups shredded cabbage

you can Check out the complete and printable recipe on the recipe card below.

Vegetable cubes or bouillon

I used 1 Edward & Sons Vegetable Bouillon. You can also use vegetable stock or other broth and adjust the soup to your taste.

Vegan Evaporated Milk

  • I used 1 can Nature’s Charm Vegan Evaporated Milk But you are free to use other unsweetened plant-based milks like oat, soy, or almond.
  • I don’t recommend using regular coconut milk or coconut cream as it can totally affect the flavor of the soup.
  • Nature’s Charm Vegan Evaporated Milk Has a very subtle coconut flavor that is barely noticeable and a very silky texture.
Vegetarian Evaporated Milk

of other elements

  • I used a Taiwanese brand of very neutral tasting vegan ham and sausage bought from a local store. You can use any type of vegan sausage/ham you like or even vegan lean meat.
  • You must adjust the seasoning of the soup depending on your mix-ins.

How to make this soup

  • Heat a large pot or Dutch oven over medium heat. Once hot, melt the vegan butter. Saute onion for 1 minute until translucent. Add garlic and cook until lightly browned. I like to brown my garlic for extra aroma.
  • Add ham and sausage and fry side by side. Pour the vegetable stock or water and a vegetable cube into the pot.
  • Cover the pot and let it boil. Once boiling, taste the soup and season with salt and pepper to taste.
  • Add the macaroni to the soup and cook until al dente. Once al dente, add vegan evaporated milk or plant milk to the soup.
  • Season the soup with more salt and pepper if needed.
  • Mix well and add cabbage. Turn off the heat and let the remaining heat cook the cabbage. I like it to keep my cabbage with a nice crunchy bite.

Serve and enjoy!

This soup is best enjoyed hot. Divide into bowls and enjoy! You can store leftovers in the fridge to enjoy in the future.

You may like more vegan recipes

Soup in a Blue Bowl Filipino Macaroni Soup

Vegan Filipino Style Macaroni Soup