Introduction

This Vegan Chickpea Noodle Soup is a comforting and hearty dish perfect for any day you need a warm, nourishing meal. Packed with wholesome vegetables, protein-rich chickpeas, and tender pasta, it’s easy to make and full of flavor.

A deep white bowl filled with a colorful soup featuring three main layers: the bottom layer is a clear golden broth with a slightly oily surface, the middle layer has bright orange carrot slices and pale green celery pieces mixed evenly, and the top layer contains large spiral pasta and round beige chickpeas scattered throughout, all garnished with fresh green parsley leaves. The bowl sits on a white marbled surface with some dry chickpeas and fusilli pasta pieces around it, accompanied by a soft gray and white checkered cloth and slices of toasted bread in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery stalks, diced
2 garlic cloves, finely chopped
1 teaspoon Italian herbs mix
1.5 litres vegetable stock
1 x 400 g (14 oz) canned chickpeas
200 g (7 oz) short pasta
A handful of fresh parsley, chopped
Salt and pepper to taste

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for 7-8 minutes or until the vegetables are softened.
Step 2: Add the garlic and Italian herbs, cooking for another minute until fragrant.
Step 3: Pour in the vegetable stock and bring the mixture to a simmer.
Step 4: Stir in the chickpeas and pasta, then simmer for 10-12 minutes or until the pasta is al dente.
Step 5: Remove from heat, stir in the fresh parsley, and season with salt and pepper to taste. Serve hot with your favorite crusty bread.

Tips & Variations

Use gluten-free pasta if you want to make this dish gluten-free.
Add other vegetables like zucchini or spinach for extra nutrition and color.
For a creamier texture, blend a portion of the soup before adding chickpeas and pasta.
Adjust the herbs to taste—basil or thyme also work well in this soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it thickens too much. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a bowl filled with a clear broth soup containing three main layers: the bottom layer has small round chickpeas with a light beige color, the middle layer includes curved rotini pasta in a pale yellow shade, and the top layer contains orange carrot slices and small bits of green herbs scattered evenly. The soup has a light sheen on the broth, making it look warm and fresh. The bowl is white with a dark blue rim, placed on a white marbled surface with some chickpeas and dry pasta scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but dried chickpeas require soaking and longer cooking time. Use about 1 cup of dried chickpeas soaked overnight and cooked until tender before adding to the soup.

What kind of pasta works best in this soup?

Short pasta shapes like small shells, elbows, or macaroni work best as they cook quickly and hold up well in the broth.

Vegan Chickpea Noodle Soup Recipe

Print Recipe

★★★★★

4.9 from 107 reviews

This comforting Vegan Chickpea Noodle Soup is a hearty, flavorful dish perfect for any season. Featuring tender chickpeas, short pasta, and a medley of fresh vegetables simmered in a savory vegetable stock, this soup is wholesome, delicious, and suitable for a vegan diet. Its aromatic Italian herbs and fresh parsley provide a fresh finish, making it an ideal light meal or starter paired with crusty bread.

Author: Kai
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

Vegetables

1 medium onion, diced
1 medium carrot, diced
2–3 celery stalks, diced
2 garlic cloves, finely chopped
A handful of fresh parsley, chopped

Liquids and Stock

1.5 litres vegetable stock
1 tablespoon olive oil

Dry Goods

1 x 400 g (14 oz) canned chickpeas, drained and rinsed
200 g (7 oz) short pasta
1 teaspoon Italian herbs mix

Seasonings

Salt and pepper to taste

Instructions

Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 7-8 minutes until softened and fragrant.
Add Garlic and Herbs: Stir in the finely chopped garlic and Italian herbs mix and cook for an additional minute, allowing the flavors to bloom.
Simmer Soup Base: Pour in the vegetable stock and bring the mixture to a gentle simmer on medium heat.
Cook Chickpeas and Pasta: Add the drained chickpeas and short pasta to the simmering broth. Continue cooking for 10-12 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
Finish and Serve: Stir in the chopped fresh parsley, season the soup with salt and pepper to taste, and serve hot. Optionally, accompany with crusty bread for a complete meal.

Notes

Use any short pasta like elbow macaroni, small shells, or ditalini for best results.
For a thicker soup, reduce the vegetable stock quantity slightly or simmer longer to concentrate flavors.
Fresh Italian herbs can be used in place of dried for a more vibrant flavor.
Drain and rinse canned chickpeas well to reduce sodium and improve taste.
This soup stores well in the refrigerator for up to 3 days and can be frozen for up to one month.

Keywords: vegan chickpea noodle soup, vegan soup recipe, vegan comfort food, chickpea pasta soup, healthy vegan soup, gluten free pasta option