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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!
I'm coming at 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.
Ingredients, Notes, and Substitutions
️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.
- 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 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 reccommend trying it out. It adds a nice depth of flavor and rounds everyting out.
- Chickpeas - you can really use any type of beans that you prefer such as canellini, 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 aslo make a delicious no-chicken version too. 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 is adds. It's optional, but so good!
How to make Chickpea Noodle 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.
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
- Chopped kale, cabbage, bok choy, or spinach. Add in the last 3-5 minutes of cooking time until just wilted.
- Peeled and diced potatoes. Add when the pasta goes in and cook until fork-tender.
- Chopped broccoli, cauliflower, zucchini, peas or corn. Add when the pasta goes in and cook until tender.
Topping and Flavor Amp-Up 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.
More Soup Recipes to Enjoy
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Chickpea Noodle Soup
- 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
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- ¼ 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
- ¼ cup fresh chopped parsley for topping
- Lemon wedges to serve
- Heat oil in a large pot over medium heat. Add the onion, carrot, celery, and a sprinkle of salt. Sauté until veggies have softened, about 5-7 minutes.
- Add in the garlic, tomato paste, thyme, basil, oregano, turmeric, and crushed red pepper. Saute for 30-60 seconds, until fragrant.
- Pour in the vegetable broth and water, then bring to a boil. Now add the chickpeas, pasta, bay leaf, salt, and pepper. Reduce heat slightly to maintain a medium boil. Cook for 10-15 minutes, or until pasta is al dente.
- Remove from heat, taste for seasoning, and add more if needed. Sprinkle with fresh parsley and serve with a lemon wedge. Enjoy!
- 2 cups of chopped kale, cabbage, bok choy, or spinach add the leafy veggies in the last 3-5 minutes of cooking time until just wilted.
- 2 medium potatoes, peeled and diced. Add when the pasta goes in and cook until fork-tender.