Name: Chickpea Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 8 ounces dry fusilli pasta ((about 2 cups)); medium yellow onion (, diced); 3 medium carrots (, sliced into rounds); 3 ribs celery (, sliced); 3 cloves garlic (, minced); 1 teaspoon dried thyme; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper; 1/4 teaspoon ground turmeric ((optional)); 1 tablespoon tomato paste; 15 ounces canned chickpeas (, rinsed and drained (about 1.5 cups)); 8 cups vegetable broth (, low sodium if preferred); 2 cups water; 1 bay leaf; Sea salt and fresh cracked pepper (, to taste); 1/4 cup fresh chopped parsley (for topping); Lemon wedges (to serve)

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This Chickpea Noodle Soup is the best meal to make when you need a little comfort. It has the perfect combination of veggies, chickpeas, and noodles to make you feel at home! Plus, it's made with pantry staples and ready in just 35 minutes!

Overhead view of two bowls of chickpea noodle soup with lemon and parsley on the side.

I'm coming to you with another full-on comfort meal that your family is going to love! This Chickpea Noodle Soup is in heavy rotation around here and we just can't get enough!

It's the best choice when the cold weather hits because it's comforting, hearty, and warming. Plus, it's budget-friendly and so easy to make. Most of my soup recipes fit into this category as well.

This soup is totally kid-friendly and it's easy to customize for picky eaters. My kiddo loves this noodle soup and always asks for seconds. He's also a big fan of my sopa de fideo which is packed with noodly goodness, too.

️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

Ingredients, Notes, and Substitutions

This hearty noodle soup requires simple ingredients and many can be substituted. Here's what you will need and some quick notes to get you started.

Ingredients to make the noodle soup on a table top.

Fusilli - you can also use rotini, gemelli, rotelle or radiatori pasta. You can really use any type of pasta, but you may need to reduce the amount by half if it's a smaller variety. Cook time may vary too.
Onion - you can also use leeks or shallots or a blend of both.
Carrots and Celery - these create a delicious base flavor, so I would try to stick with them. If you don't like one, you can replace it with leeks, parsnips, or a handful of mushrooms. The flavor will vary, but will still be delish!
Dried Herbs and Spices - 2-3 teaspoons of Italian seasoning will work too. The Turmeric is optional...it's mostly for color but adds a hint of earthy flavor as well.
Tomato Paste - this isn't a must, but I highly recommend trying it out. It adds a nice depth of flavor and rounds everything out.
Chickpeas - you can really use any type of beans that you prefer such as cannellini, great northern, black, or kidney.
Vegetable Broth - I used Better Than Bouillon low sodium vegetable base. It adds so much flavor to the soup. They also make a delicious no-chicken version. However, any flavorful broth will do.
Fresh Parsley - this is for topping the soup. You can omit it or use any fresh herbs that you like such as basil, thyme, or chives.
Lemon - this is for serving alongside the soup. I love the subtle zing and brightness it adds. It's optional but so good!

How to make Chickpea Noodle Soup

It takes just 4 easy steps to make this soup recipe. Here's how to do it:

Four process photos of sautéing the veggies, adding the broth, and simmering the soup.

Sauté the onion, carrot, and celery over medium heat until softened.
Add and sauté the garlic, tomato paste, and seasonings, until fragrant.
Pour in the vegetable broth and bring to a medium boil. Add the chickpeas, pasta, bay leaf, salt, and pepper. Cook until pasta is al dente.
Taste for seasoning, and add more if needed. Sprinkle with parsley and serve.

Overhead view of chickpea noodle soup in a white pot with a ladle inside.

Reheating and Storing

This chickpea noodle soup can be stored in the fridge for 3-5 days or in the freezer for 2-3 months. The noodles tend to swell and soften more in the leftovers, but it's still delicious. You may need to add a little more broth to the reheat.

If you're making this soup for meal prep, you can always make the pasta separately and add it to the reheat so it doesn't swell or soften too much. Just skip the 2 cups of water and make sure to cook the pasta al dente too.

Chickpea Noodle Soup Add-In Ideas

This is a hearty soup just as it is, but if you want to add a bit more, here are my favorite things to add.

Chopped kale, cabbage, bok choy, or spinach (2 chopped cups). Add in the last 3-5 minutes of cooking time until just wilted.
Peeled and diced potatoes (3 medium red or gold). Add when the pasta goes in and cook until fork-tender.
Chopped broccoli, cauliflower, zucchini, peas, or corn (2 chopped cups). Add when the pasta goes in and cook until tender. You may want to add another 1-2 cups of broth with this option.

Topping and Flavor Amp-Up Ideas

This soup is loaded with flavor, but feel free to amp things up with extra seasonings or delicious toppings. Here are some ideas:

Vegan parmesan cheese
Nutritional yeast
Sliced green onions or chives
Vegan sour cream (creates a creamy broth)
Smoked paprika, chili powder, ground cumin
Crushed red pepper, hot sauce, or cayenne pepper for extra heat

Serving Suggestions for Noodle Soup

This chickpea noodle soup is very filling on its own, but it definitely goes well with a salad and a piece of crispy bread. When I want to go all out, I'll serve it with my vegan caesar salad and my no-knead artisan bread.

Close up view of a bowl of soup with a spoon inside. Napkin on the side.

More Soup Recipes to Enjoy

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Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!

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