Chickpea Noodle Soup is loaded with veggies, protein rich chickpeas, hearty pasta & flavorful herbs, and ready in 30 minutes!
I love veganizing classics and this chickpea noodle soup has all the comforting qualities you’d expect in a classic chicken noodle soup, minus the chicken of course. This hearty vegan soup is just as comforting and tastes just as good, with all the healthy benefits of wholesome ingredients!
May I also add that this recipe requires minimal chopping, uses mostly pantry ingredients and is budget friendly, making it an easy and accessible soup to make. It’s low fat, well-balanced, can be made oil free options and is sure to be a new healthy favorite for the meal rotation!
Chickpea Noodle Soup Ingredients
- Veggies – The veggies are the usual staples of carrots, celery and onion. This flavorful mirepoix is all you really need, but I don’t doubt a few handfuls of fresh baby spinach at the end of cooking would be nice too!
- Pasta – Use whole grain or regular pasta. I used rotini, but any bite sized pasta will be great. See below for GF option.
- Chickpeas – Not much to say about this one, except I ♡ chickpeas!
- Herbs – Herbs can be versatile using what you have on hand. I’ve used a combination of dried basil, oregano and thyme, but really any one or two of these will be fine. The bay leaves are subtle, you can do without those if needed. Finally, the parsley at the end adds fresh, bright flavors and is SO good!
- Liquids – This chickpea noodle soup calls for 10 – 12 cups of liquids, which can be water, vegetable broth or combo of the two. I used water with about 1 teaspoon of Better Than Bouillon – No Chicken Base (<affiliate link) with delicious results. Start with the lower amount, using more as needed.
How To Make Chickpea Noodle Soup
Get out your best, biggest stock pot because this soup makes enough to feed a small crowd!
- All you need to do is cook the onions, carrots, celery and herbs for 5 minutes. Then add the bay leaves, chickpeas, and vegetable broth, bring it to a boil, reduce heat to a gentle boil, and let it all cook for 6 – 7 minutes, or until the noodles are to your liking.
And that’s all it takes – 30 minutes, one pot, and full, happy bellies!
How To Store Chickpea Noodle Soup
Chickpea noodle soup can be safely stored in the refrigerator for up to 5 days and reheats well. It can also be stored in the freezer for up to 2 months.
Can I make this soup gluten free?
You can use gluten free pasta, but you’ll want to cook the pasta separately (many gluten free pastas cook differently than wheat pastas and don’t do well in one pot recipes. To do this, cook the soup as directed without adding the pasta and reduce the liquids to half, about 4 – 6 cups instead of 10 – 12 cups. Cook the pasta according to package directions and add it to the soup when the soup is just about done cooking. Add more liquids as needed.
Final thoughts and tips for this healthy vegan chickpea noodle soup. It’s:
This easy vegan soup is perfect for a lunch, dinner and make ahead meals. You can easily make a batch of this on the weekend and fill a few leak proof containers for grab n go meals, as shown in the last picture. I was able to fill 4 – 4 cup meal prep containers for healthy to-go lunches that are tasty and satisfying.
More Easy Vegan Soup Recipes
- Lemon Chickpea Orzo Soup
- Rustic Cabbage, Potato & White Bean Soup
- A Very Good Split Pea Soup
- Smoky Lentil & Quinoa Soup
- See all vegan Soup recipes on TSV!
If you try this chickpea noodle soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
HEARTY CHICKPEA NOODLE SOUP (VEGAN)
Healthy and hearty, this chickpea noodle soup is made in one pot, ready in 30 minutes, and delicious!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 - 8
- Category: Entree, Soup
- Cuisine: Vegan
- 1 tablespoon olive oil or 1/4 cup water for water saute
- 1 onion, diced
- 3 large carrots, peeled and diced
- 3 ribs celery, sliced (some leaves ok)
- 1 teaspoon EACH dried thyme, basil and oregano
- 2 cans chickpeas (garbanzo beans), drained and rinsed
- 12 – 16 ounces rotini pasta
- 10 – 12 cups water or vegetable broth (or combo)
- 1/4 cup fresh chopped parsley
- mineral salt & pepper, to taste
- lemon wedges, to serve
In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 – 6 minutes, stirring frequently.
Add the chickpeas, pasta, and liquids to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 6 – 7 minutes, or until pasta is al dente.
Finally, stir in the chopped parsley, and season with salt and pepper to taste.
Serve with lemon wedges for squeezing. The lemon is highly recommended and will add a delicious spark of flavor, trust me! Add a little more fresh parsley to garnish.
This soup is perfect with homemade Artisan Bread for dipping!
Serves 4 generously, or 8 smaller portions.
If you don’t have all three herbs on hand, use 1 tablespoon of whichever herb you have on hand. Or if using 2 herbs, use 1 1/2 teaspoons each.
Looking to make this gluten free? You can use gluten free pasta, but you’ll want to cook the pasta separately (many gluten free pastas cook differently than wheat pastas and don’t do well in one pot recipes).
- To do this, cook the soup as directed without adding the pasta and reduce the liquids to half, about 4 – 6 cups instead of 10 -12 cups. Cook the pasta according to package directions and add it to the soup when the soup is done cooking.
Nutrition information is calculated using 3 cups veggie broth.