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Chickpea noodle soup is warm, cozy, and ultimate comfort – packed with plant-based protein, fiber, & nutrients, and can be made on the stove or in a crockpot!

completed Vegan Chickpea Noodle Soup [Stove + Crockpot] in two bowls on a white surface
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Cozy Chickpea Vegetable Noodle Soup

There’s nothing like a simple, nourishing noodle soup to warm you up and keep you cozy all fall/winter and any time you’re feeling under the weather. Having previously shared recipes for vegan chicken noodle soup and jackfruit noodle soup, we’re ditching soy but remaining high protein with chickpea noodle soup this time.

With warm, cozy flavors made by simple and inexpensive pantry ingredients, this vegan chicken noodle soup has all the comfort of the original but none of the meat. Better yet, it’s super budget-friendly, quick and easy to prepare, can be made on the stove or in a crockpot, and is a make-ahead friendly, simple one-pot meal.

Best of all, this vegetable noodle soup is versatile, and a great way to clean out the fridge. We’ve used a typical soup base of carrots, onion, and celery, but you can play around with veg you have in your kitchen. Combined with protein-dense chickpeas and hearty noodles, it’s a soup that will keep you full for hours.

Looking for more hearty vegan noodle soup ideas? Minestrone or pasta, bean, and tomato soup are our faves. Looking for more hearty ways to enjoy chickpeas this winter? Try our chickpea carrot curry, tandoori chickpeas, or creamy chickpea stew.

The Ingredients and Substitutes

ingredients for chickpea noodle soup on a white surface
  • Oil: We like using olive oil, but avocado or vegetable oil also works great. To make it oil-free, use additional broth instead.
  • Mirepoix: Onion (yellow or white), carrot, and celery make a classic flavor-packed soup and stew base for this chickpea vegetable noodle soup. You may even save time and effort with a pre-chopped soup base.
  • Garlic: We use fresh garlic cloves for superior flavor, but garlic powder will work in a pinch.
  • Chickpeas: (garbanzo beans) We love canned chickpeas (regular or reduced sodium). Cook your own chickpeas if preferred. Other beans may work, like cannellini, butter beans, pinto.
  • Noodles: Use regular, whole grain, and/or gluten-free noodles in long or short shapes. E.g., Spaghetti, rotini, fusilli, shells, cavatelli, ditalini. Orzo or giant couscous also work.
  • Vegetable broth: Use store-bought or homemade vegetable stock, regular or reduced sodium, or a combination of stock pots/cubes + water to make up the same amount of broth. Vegan chicken broth works well, too.
  • Seasonings: Add flavor depth with:
    • Italian seasoning
    • Paprika (sweet or smoked)
    • Seal salt & black pepper (OR soy sauce adds umami saltiness)
  • Finishers: (Optional) Lemon juice (or lime/vinegar) will brighten and enhance the overall flavor. Meanwhile, parsley adds a delicious fresh element.

What Could I Add to Vegetable Noodle Soup?

  • Spinach: Add fresh or frozen spinach (or kale) in the last few minutes.
  • Other vegetables: Make a super nutrient-dense vegetable noodle soup with more veggies. E.g., zucchini, green beans, peas, broccoli, cauliflower, leek, etc. Potatoes, sweet potato, and squash work, too.
  • Bay leaves: Add 1-2 bay leaves while the soup simmers for a boost in savory flavor.
  • Herbs: Like thyme or rosemary sprigs to add depth. Remove before serving.
  • Curry powder: For extra warmth and coziness in the vegan noodle soup.
  • Red pepper flakes: For a hint of spice – used to garnish.
  • Nutritional yeast: Or vegan parmesan cheese to garnish for cheesy flavor.

How to Make Chickpea Noodle Soup

  • First, peel and finely dice the onion, carrot, and celery, mince the garlic, and drain the can of chickpeas.
  • Then, heat the oil (or ¼ cup broth) in a large soup pot/Dutch oven over medium heat. Once hot, add the chopped vegetables, garlic, and seasonings. Sauté for 5 minutes.

If they brown a little, that’s fine and will add even more flavor to the vegan chickpea noodle soup. Just be careful not to allow anything to burn, or it can turn the entire soup bitter.

  • Add the chickpeas and vegetable broth, stir, cover with a lid, and bring to a boil. Then, immediately reduce the heat and simmer for 15 minutes or until the carrots are tender.
  • Stir in the pasta, remove the pot from the heat, and leave it undisturbed for 15 minutes.
process shot of pasta added to pot

This method is great for avoiding overcooked noodles AND gives the soup flavors more time to meld. If the pasta is still undercooked, cover it again and leave for 10 minutes.

  • Finally, add (if using) the lemon juice and chopped parsley and stir. Then, taste and adjust the seasonings of the soup, if needed. Enjoy!
process shot of adding greens to pot

Slow Cooker Vegetable Noodle Soup

  1. First, complete steps 1 and 2 in a skillet on the stovetop.
  2. Then, throw everything (except the pasta, parsley, and lemon) into the crock pot, mix well, and cook for 6-7 hours on LOW or 3-4 hours on HIGH, stirring occasionally, adding more broth/water if needed. Stir in the pasta in the last 20-30 minutes.
  3. Finally, add the parsley and lemon, stir, taste (adjust seasonings if needed) and serve.      

Recipe Pro Tips

  • Cut the veggies evenly: So they cook evenly.
  • To save time: You may be able to find pre-prepared mirepoix/soup base (fresh or frozen).
  • Use high-quality stock: It makes up the base of the soup, so it’s important to use a good-quality, rich stock for the best flavor.
  • For thinner soup: Add more vegetable broth (or water). You may need to adjust the seasonings, too.  
  • For creamy chickpea soup: Before you add the pasta/noodles to the vegetarian chickpea noodle soup, blend a portion of the chickpeas and broth in a blender or in the soup pot using an immersion blender.
completed Vegan Chickpea Noodle Soup [Stove + Crockpot] in two bowls on a white surface

Serving Suggestions

Enjoy a bowl of this hearty vegetable chickpea noodle soup alone or with:

Storage Instructions

Leave the soup to cool and store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavor improves over time, though the pasta will continue to soak up broth, too. You may prefer to store the pasta and soup separately.

You can freeze this vegan noodle soup, with or without the pasta (which will become fairly mushy upon thawing), either in Ziplock bags or a silicone muffin tray for 3-4 months.

Allow it to thaw in the fridge overnight, then reheat the soup on the stove over medium-low heat or in 30-second intervals in the microwave, stirring between. Add more broth if needed.

completed Vegan Chickpea Noodle Soup [Stove + Crockpot] in tupperware

More Vegan Soup Recipes

Photos by Alfonso Revilla

completed Vegan Chickpea Noodle Soup [Stove + Crockpot] in two bowls on a white surface

Vegan Chickpea Noodle Soup [Stove + Crockpot]

5 from 36 votes
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 4 – 6 servings
Chickpea noodle soup is warm, cozy, ultimate comfort – packed with plant-based protein, fiber, & nutrients, and can be made on the stove or in a crockpot!

Ingredients 

  • 2 tablespoons of olive oil
  • 1 medium yellow onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 3 large carrots, diced
  • 4 celery ribs, diced
  • 2 teaspoons of paprika
  • 1 ½ teaspoons of Italian seasoning
  • ½ teaspoons of salt
  • ½ teaspoons of black pepper
  • 8 cups of vegetable broth
  • 2 (15-ounce) cans of chickpeas, rinsed and drained
  • 8 ounces of your favorite pasta
  • 1 lemon (optional)
  • ½ cups of parsley, chopped (optional)

Instructions 

  • Heat the oil in a large pot with a lid over medium heat. Add the onion and cook for 2 to 3 minutes or until it starts to become tender and translucent.
  • Add the garlic, carrots, celery, paprika, Italian seasoning, salt, and pepper. Mix well and cook for 5 minutes, stirring often to prevent the spices from burning.
  • Add the vegetable broth and chickpeas. Mix well, cover and bring to a boil.
  • Reduce the heat to a simmer and cook for 15 minutes or until the carrots are soft.
  • Add the pasta and gently mix so it doesn’t stick to each other, turn off the heat and quickly cover with a lid. Let it sit undisturbed for 15 minutes.
  • Remove the lid, and optionally squeeze half of the lemon, and add the parsley. Gently mix and taste to see if the pasta is fully cooked and if the soup needs more salt and pepper. (If the pasta is undercooked, cover with the lid and allow it to sit undisturbed for another 10 minutes. Cooking the pasta with the heat off, will ensure the pasta does not get overcooked and disintegrate in the broth).

Video

Notes

  • Cut the veggies evenly: So they cook evenly.
  • To save time: You may be able to find pre-prepared mirepoix/soup base (fresh or frozen).
  • Use high-quality stock: It makes up the base of the soup, so it’s important to use a good-quality, rich stock for the best flavor.
  • For thinner soup: Add more vegetable broth (or water). You may need to adjust the seasonings, too.  

Nutrition

Calories: 539kcalCarbohydrates: 91gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 2813mgPotassium: 789mgFiber: 15gSugar: 10gVitamin A: 11218IUVitamin C: 31mgCalcium: 153mgIron: 5mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Soup
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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Comments

  1. 5 stars
    It’s -41 where I live so I made this soup in the slow cooker and it was wonderful to come home to. I LOVE this recipe and will definitely use it again because it has such simple ingredients that I always have on hand. I never thought to cook my spices with the vegetables before adding them to the broth (great tip). Also, it was a hit for the meat eater than came over for supper. Thanxs

    1. 5 stars
      I change the pasta to something smaller (shells or macaroni versus spaghetti) and add some nooch/nutritional yeast ans bay leaf with the herbs and it is absolutely perfect.

  2. This soup was absolutely delicious and flavorful! Perfect for a snowy January day! Once you chop the veggies everything comes together easily. Very accessible, pantry-ready recipe.

  3. 5 stars
    This vegan chickpea noodle soup is so warm, cozy, and comforting! I’ll be making this often during these next few cold months!