Vegan Chickpea Noodle Soup

When I need something warm, nourishing, and easy to make, this Vegan Chickpea Noodle Soup is the answer. It’s loaded with protein-packed chickpeas, tender noodles, and colorful veggies all simmered in a fragrant, herb-filled broth. Whether it’s a chilly evening or I’m just craving comfort in a bowl, this soup always delivers.

It’s naturally vegan, gluten-free, and comes together in under an hour using simple ingredients from my pantry. Here’s how I make it!

Why You’ll Love This Recipe

I love this soup because it’s a wholesome one-pot meal that’s both hearty and healthy. Here’s why it’s become a staple in my kitchen:

• Completely plant-based and gluten-free

• Packed with veggies and plant protein

• Comforting yet light enough for everyday meals

• Great for meal prep and leftovers

• Ready in under 30 minutes of cook time

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

• ½–1 teaspoon sea salt (depending on your broth)

• 8 ounces pasta of choice (I like chickpea pasta)

• 1 (15-ounce) can chickpeas

• 5–7 cups vegetable stock or 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 ½ lemon

• 1 cup frozen peas

Directions

1. Sauté the aromatics
   I start by heating olive oil in a large pot, then add the diced onion and minced garlic. I cook them until the onions are translucent, about 5–10 minutes.

2. Add the vegetables
   I toss in the diced carrots and celery and sauté for another 5 minutes. If things stick, I just add a little more oil. Then, I stir in the tomato paste and cook for 1–2 minutes to bring out its flavor.

3. Simmer the soup
   I pour in the broth and add the chickpeas, pasta, turmeric, rosemary, thyme, bay leaves, black pepper, and salt. I let everything simmer for about 15 minutes, or until the pasta is cooked.

4. Finish it off
   Once the pasta is tender, I remove the bay leaves and herb stems if I used fresh herbs. I stir in the frozen peas and lemon juice, simmering just long enough to heat the peas—about 1–2 minutes.

5. Serve and enjoy
   I give it a final taste and adjust the seasoning if needed. It’s delicious on its own or served with a slice of crusty baguette.

Servings and timing

This recipe makes about 4 servings. It takes 20 minutes of prep and 30 minutes of cook time, so it’s ready in about 50 minutes total.

Variations

• Change the pasta: I like using chickpea pasta for protein, but any small gluten-free or regular pasta works great.

• Use fresh herbs: When I have fresh rosemary and thyme on hand, they give the soup an even more aromatic flavor.

• Spice it up: A pinch of red pepper flakes or cayenne gives the broth a little kick.

• Add greens: I stir in baby spinach or kale in the last few minutes for extra nutrients.

• Make it creamy: I sometimes blend a cup of the soup and stir it back in for a thicker texture.

storage/reheating

Once cooled, I transfer leftovers to an airtight container and store it in the fridge—it keeps well for up to 5 days. The pasta continues to soak up broth, so I often add a splash of water or broth when reheating on the stovetop or in the microwave.

If I want to freeze it, I recommend undercooking the pasta slightly or freezing the soup without pasta and adding freshly cooked pasta when reheating.

FAQs

Can I use dried chickpeas instead of canned?

Yes. I cook about 1½ cups of dried chickpeas beforehand and use them in place of the canned version.

What kind of pasta works best?

I prefer chickpea pasta for the added protein, but any small pasta like elbows, shells, or ditalini works. Just adjust the cook time based on the pasta.

Is this soup good for meal prep?

Absolutely. It stores well and the flavors get even better the next day. I portion it out into containers for grab-and-go lunches.

Can I make this oil-free?

Yes. I sauté the onions and garlic in a splash of broth instead of oil, and the soup still turns out delicious.

How can I thicken the soup?

For a thicker texture, I blend 1–2 cups of the soup and stir it back in. It makes the broth heartier without adding cream or starch.

Conclusion

This Vegan Chickpea Noodle Soup is everything I want in a cozy, feel-good meal—simple ingredients, bold flavors, and nourishing comfort in every spoonful. Whether I’m warming up in winter or just craving a healthy, satisfying bowl of soup, this recipe never disappoints. I always make extra because it disappears fast!

Vegan Chickpea Noodle Soup

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Vegan Chickpea Noodle Soup is a hearty, plant-based one-pot meal loaded with chickpeas, tender pasta, and vibrant veggies simmered in a fragrant, herbaceous broth. Naturally vegan, gluten-free, and ready in under an hour—it’s perfect for everyday comfort or meal prep.

• Author: Lizaa
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Soup, Main Course, Vegan
• Method: Stovetop
• Cuisine: American, Vegan

Ingredients

• 1 yellow onion, diced
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 2–3 tablespoons tomato paste
• ¼ teaspoon black pepper
• ½–1 teaspoon sea salt (to taste, depending on broth)
• 8 oz pasta of choice (chickpea pasta for extra protein)
• 1 (15 oz) can chickpeas, drained and rinsed
• 5–7 cups vegetable stock or broth
• ¼ teaspoon ground turmeric
• 1 tablespoon fresh rosemary (or 1 tsp dried)
• 1 tablespoon fresh thyme (or 1 tsp dried)
• 2 bay leaves
• Juice of ½ lemon
• 1 cup frozen peas

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Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until translucent (5–10 minutes).
2. Add Veggies & Tomato Paste: Stir in carrots and celery; cook for another 5 minutes. Add tomato paste and cook 1–2 minutes to deepen flavor.
3. Simmer Soup: Add vegetable broth, chickpeas, pasta, turmeric, rosemary, thyme, bay leaves, salt, and pepper. Bring to a boil, then simmer for ~15 minutes, until pasta is cooked.
4. Finish: Remove bay leaves and herb stems (if fresh). Stir in frozen peas and lemon juice, cooking for 1–2 minutes until peas are heated through.
5. Serve: Taste and adjust seasonings. Garnish as desired and serve warm.

Notes

• Swap parsley, kale, or spinach in toward the end for extra greens.
• Add a pinch of red pepper flakes or cayenne for a spicy kick.
• Use chickpea or small gluten-free pasta; undercook pasta slightly if planning to freeze.
• For creamier texture, blend 1–2 cups of the soup and stir it back in.

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 5g
• Sodium: 620mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 9g
• Protein: 11g
• Cholesterol: 0mg