Dinner

Vegan Chickpea Noodle Soup Recipe

Name: Vegan Chickpea Noodle Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, thinly sliced; 6 garlic cloves, thinly sliced; 3 large carrots, diced; 4 celery ribs, diced; 2 teaspoons paprika; 1 ½ teaspoons Italian seasoning; ½ teaspoon salt; ½ teaspoon black pepper; 8 cups vegetable broth; 2 (15-ounce) cans chickpeas, rinsed and drained; 8 ounces your favorite pasta; 1 lemon (optional); ½ cup parsley, chopped (optional)

BySimon Carel February 20, 2026February 20, 2026

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Introduction

This vegan chickpea noodle soup is a comforting and hearty dish perfect for any season. Packed with vegetables, chickpeas, and tender pasta, it’s both nourishing and easy to make on the stove or in a crockpot. A touch of lemon and fresh parsley brightens the flavors for a satisfying meal.

A close-up shot of a bowl of soup filled with three main layers: the top layer has chickpeas with a light tan color, the middle layer shows small shell pasta in a pale yellow tone, and the bottom layer contains chopped vegetables including bright orange carrots, green celery, and translucent white onions. The soup broth is clear with a golden hue, sprinkled with black pepper and small green leafy herbs scattered throughout. A silver spoon inside the bowl holds a mix of pasta, chickpeas, celery, and carrot pieces. The bowl is white with a speckled brown rim, placed on a white marbled surface with a soft white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the olive oil in a large pot with a lid over medium heat. Add the sliced onion and cook for 2 to 3 minutes until it starts to become tender and translucent.
Step 2: Stir in the garlic, carrots, celery, paprika, Italian seasoning, salt, and black pepper. Cook for 5 minutes, stirring frequently to prevent the spices from burning.
Step 3: Add the vegetable broth and chickpeas. Mix well, cover the pot, and bring to a boil.
Step 4: Reduce the heat to a simmer and cook for 15 minutes until the carrots are soft.
Step 5: Add the pasta and gently stir to prevent sticking. Turn off the heat, cover with the lid, and let it sit undisturbed for 15 minutes.
Step 6: Remove the lid, optionally squeeze in half a lemon and add chopped parsley. Gently stir and taste to check if the pasta is fully cooked and seasoning is balanced. If the pasta is undercooked, cover and let it sit for another 10 minutes without heat to avoid overcooking.

Tips & Variations

Use gluten-free pasta to make this soup gluten-free without changing the flavor.
Swap in other fresh herbs like thyme or basil if parsley isn’t available.
For extra protein, add cooked tofu or tempeh cubes.
If using a crockpot, sauté the vegetables first, then add all ingredients except pasta; add pasta in the last 30 minutes of cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stove or microwave to prevent the pasta from becoming mushy. If the soup thickens in the fridge, add a splash of vegetable broth or water to loosen it before warming.

How to Serve

A white bowl filled with a warm soup that has three main layers: the bottom layer is a clear, golden broth; the middle layer contains creamy beige chickpeas scattered throughout; and the top layer has a mix of orange carrot chunks, green celery pieces, and light yellow shell pasta, all sprinkled with small bits of green herbs and black pepper. A silver spoon rests inside the bowl, holding a mix of pasta, chickpeas, and some vegetables. The bowl sits on a white marbled textured surface next to a white cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta in this soup?

Yes, any small pasta shape like elbows, shells, or orzo works well. Larger pasta may require adjusting cooking times.

Is this soup freezer-friendly?

While you can freeze it, the pasta may become soft or mushy after thawing. To avoid this, store the soup and cooked pasta separately and combine when ready to eat.