Packed with protein, veggies and lots of warming spices, this vegetable and chickpea noodle soup is the ultimate soup to get you through the winter! It’s vegan, gluten free and comes together in under 30 minutes.
Raise your hand if you think soup season is the best season! I love soup season and cannot get enough of this chickpea noodle soup. It’s one of my favorite ways to use up canned chickpeas.
It’s the ultimate soup if you’re sick, in a hurry and want something quick, or just want a nice hearty and cozy dinner for a chilly winter night.
This recipe is so easy to make, vegetarian and vegan, loaded with flavor and perfect for both kids and adults. It stores really well in the fridge (I sometimes think it tastes even better leftover) so it’s perfect for meal prep.
You can add in any other vegetables you like, other herbs or spices, or even some chicken if you aren’t vegetarian!
How to make chickpea soup
This soup is incredibly easy to make. The first thing you need to do is add your chopped onion and garlic to a large pot with olive oil.
Saute until the onions are translucent, about 5-10 minutes. Stir every couple of minutes to make sure nothing sticks, and add more oil as needed.
Add in the chopped carrots and celery and saute for an additional 5 minutes.
Add in all remaining ingredients including the uncooked pasta but excluding the peas and lemon. Let simmer for about 15 minutes or until the pasta is finished cooking. No need to peel the chickpeas for this recipe!
I recommend bringing the soup to a boil and reducing the heat to low and let the pasta cook this way. It infuses the noodles with so many delicious flavors and is much better than adding already cooked pasta directly to the soup.
Remove and discard the herbs and bay leaves. See the notes section for how I like to use the herbs to make this process easier!
Add in the peas and lemon juice, let simmer for 1-2 minutes to defrost the peas.
Taste and adjust seasonings as desired. I usually add some extra salt and pepper to the final dish. How much salt you need will depend on how salty your broth is. If you want extra broth to this soup, add an additional 1-2 cups of vegetable broth.
Serve with fresh bread or enjoy as is!
Best kind of pasta
In terms of shape, I love using spiral noodles for this chickpea noodle soup, but you can really use anything! Elbows, shells and spirals are my personal favorite and give it a really nice chicken noodle soup vibe, minus the chicken!
To make this recipe gluten free, use your favorite gluten free pasta! I like using chickpea pasta to add even more protein/fiber.
However, brown rice pasta, quinoa pasta, or regular wheat pasta all work well. Just be sure to taste as it cooks to make sure you don’t overcook the pasta since all pastas cook at different intervals.
Does it keep?
Once prepared, this recipe will keep in the fridge for 3-5 days. Let it cool completely before transferring to an air tight container, then reheat on the stove when you’re ready to eat.
Variations and Substitutions
This recipe calls for 5-7 cups of vegetable broth. Exactly how much you need will depend on the type of pasta you use. Some pastas absorb more liquid than others, so I suggest starting with 5 cups and adding more as needed.
5 will be plenty to cook the pasta, but if you want more broth in the final soup, I would add extra broth. I usually use a total of 6 or so cups.
To make life easier, I suggest using one of these herb infusers to infuse the herbs and bay leaves into the both. It makes it much easier when the soup is done cooking so you don’t have to go fishing around for the herbs!
Feel free to add any additional vegetables or herbs of your choice to this chickpea noodle soup! I like to add in a few handfuls of fresh chopped kale at the end, fresh parsley, but any vegetables will work well. Potatoes, broccoli, whatever you have on hand!
Looking for more recipes? Try these!
- Creamy Tomato Soup
- Roasted Butternut Squash Soup
- Bean and Lentil Chili
- Instant Pot Lentil Soup
- Red Lentil and Carrot Soup
Vegan Chickpea Noodle Soup
by: claire cary
- 1 yellow onion diced
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 2-3 tablespoon tomato paste
- ¼ teaspoon black pepper
- 1/2-1 teaspoon sea salt depending on salt content of your broth
- 8 ounces pasta of choice I used chickpea pasta
- 1 15 ounce can chickpeas
- 5-7 cups vegetable stock/broth*
- ¼ teaspoon ground turmeric
- 1 tablespoon fresh rosemary or 1 teaspoon dried
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 2 large bay leaves
- Juice from 1/2 lemon
- 1 cup frozen peas
- In a large pot, add your chopped onion and garlic with the olive oil.
- Saute until the onions are translucent, about 5-10 minutes.
- Add in the chopped carrots and celery and saute for an additional 5 minutes. Feel free to add extra oil if needed to prevent sticking.
- Add in all remaining ingredients except for peas and lemon and let simmer for about 15 minutes or until the pasta is finished cooking. I like using this herb infuser to put the herbs and bay leaves into and let it infuse into the broth as it is cooking.
- Remove and discard the herbs.
- Add in the peas and lemon juice, let simmer for 1-2 minutes to defrost the peas.
- Taste and adjust seasonings as desired.
- Serve with a fresh baguette or enjoy as is!