Cozy chickpea noodle soup made with simple veggies and pasta. A quick, one-pot vegan soup that’s nourishing, hearty, and ready in 30 minutes.
Love chickpeas? Try my vegan chickpea salad, vegan chickpea salad sandwich, or this no-soak Instant Pot chickpeas recipe—and don't miss my homemade hummus recipe.
A Quick Look: Chickpea Noodle Soup
- 🕒 Total Time: 30 minutes
- 👥 Servings: 6 servings
- 🔥 Cook Method: One-pot sauté mirepoix, simmer broth with chickpeas, add pasta and cook until tender
- 🎯 Key Ingredients: Chickpeas, angel hair pasta, onion, carrot, celery, vegan bouillon
- 🌱 Dietary Info: Vegan, plant-based, can be made gluten-free
- ✨ Best For: Weeknight dinners, quick lunches, cozy meal prep, cold weather comfort food
- 💕 Why You'll Love It: One-pot cleanup, ready in 30 minutes, packed with protein and fiber, infinitely customizable
Jump to:
There’s nothing better than a steaming bowl of soup when the air turns crisp — whether it’s cozy fall evenings or -20° winter days.
This chickpea noodle soup has become my go-to. It's the kind of recipe I crave after a morning hike or when I can’t seem to get warm. The broth is flavorful, the veggies tender, and the noodles are the perfect complement. By the last spoonful, I don’t just feel warm — I feel restored.
Why This Recipe Works
- Chickpea-powered: Packed with plant-based protein and fiber, it’s filling without being heavy.
- One-pot simplicity: Veggies, noodles, and broth all cook together for easy cleanup.
- Flexible: Works with gluten-free pasta, white beans, or extra veggies, depending on what you have.
- Fast + cozy: A 30-minute meal that warms you through and restores you after a long day.
If this cozy soup hits the spot, try my creamy marry me chickpeas with pasta recipe — a creamy, high-protein vegan dinner ready in 25 minutes. You’ll also love my vegan coconut milk pasta recipe for an easy, dairy-free comfort meal, or my hummus pita platter for quick, plant-based entertaining.
Ingredients & Substitutions
Here's what you'll need to make this vegan chickpea noodle soup recipe:
- Mirepoix (onion, carrot, celery)
- Chickpeas – 1 can (or 1 ½ cups cooked). You can use white or cannellini beans too.
- Pasta – Angel hair for a 30-minute meal. Sub spaghetti, small shells, or gluten-free pasta — just adjust cook time.
- Bouillon or broth: My favorite is Edward & Sons Not-Chick’n Bouillon — it adds rich flavor that tastes just like a classic chicken noodle soup base, but 100% vegan.
- Flavor boosters – Tamari (or soy sauce), tahini (or olive oil if you prefer), and maple syrup (or your sweetener of choice) to balance the flavors.
See recipe card for quantities.
How to Make Chickpea Noodle Soup
Find the complete recipe with measurements and detailed instructions in the recipe card below.
- Step 1: In a large pot, sauté onions, carrots, celery, and garlic until soft.
- Step 2: Add all spices (except salt and black pepper), chickpeas, water, and vegan bouillon cubes.
- Step 3: Add noodles, cook until al dente, and add remaining ingredients. Ladle into bowls and enjoy.
For an easy, delicious lunch, pair this chickpea noodle soup with warm, crusty bread and a fresh cucumber tomato onion salad, or make it a complete meal with a vegan baguette sub sandwich layered with easy homemade hummus.
Tested Tips
- Prepping your ingredients before cooking makes everything so much easier.
- A drizzle of good olive oil adds richness and depth, but tahini works great if oil-free.
- If making ahead, store noodles and broth separately in an airtight container. Reheat the broth, add the noodles, and enjoy.
Make it Your Way
- More veggies: Add spinach, kale, mushrooms, or diced potatoes to make it heartier.
- Spice level: Keep it mild as written, or for more heat, add a chopped jalapeño in with the mirepoix, extra cayenne, or red pepper flakes.
- Change the beans: White beans or cannellini make a great swap for chickpeas.
Want more cozy soups? Try my lentils and vegetable soup or my rich vegan lasagna soup recipe. You might also love my hearty slow cooker bean soup, vegan cabbage roll soup, or my vegan enchilada soup recipe.
Storage
- Best eaten fresh: Noodles soften quickly, so this soup is best the day it’s made.
- Fridge (separate): Store broth + noodles apart, 3–4 days.
- Fridge (together): In broth, use within 1 day.
- Freezer (broth only): Freeze up to 3 months, add fresh noodles when reheating.
- Reheating tip: Noodles soak up liquid. Add extra water or broth when reheating and adjust seasoning as needed.
Chickpea Noodle Soup Recipe FAQs
This recipe isn't naturally gluten-free because it uses regular wheat pasta. However, you can easily make it gluten-free by swapping the angel hair pasta for your favorite gluten-free variety and double-checking that your bouillon cubes are gluten-free.
Soak them overnight, then cook until tender before adding them to the soup. For step-by-step instructions, see my how to cook chickpeas in the Instant Pot.
The mix creates a perfect balance. Tahini gives it a creamy, nutty richness, Tamari adds an umami kick, and maple syrup brings a touch of sweetness that ties it all together.
Mushrooms, potatoes, spinach, kale, or Swiss chard all work beautifully. Get creative — just know you may need to add a little extra broth and adjust the salt.
More Vegan Soups for Fall
Looking for more cozy vegan soup recipes for fall? Try these:
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Vegan Chickpea Noodle Soup
Ingredients
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery, finely diced
- 3 cloves garlic, minced
- 1 tablespoon oil, OR water
- 7 cups water, OR low sodium vegetable broth and omit vegan bouillon cubes
- 2 vegan bouillon cubes
- ⅛ teaspoon cayenne, OR ¼ teaspoon red pepper flakes
- 1 teaspoon thyme
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 can chickpeas, drained and rinsed (about 1½ cups cooked)
- 4 ounces angel hair pasta, about ¼ of a 16-oz package
- 2 teaspoons tamari
- 2 teaspoons tahini, or olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Salt, adjust to taste
- 15 turns black pepper
Instructions
- Sauté mirepoix: Heat oil (or water) in a large pot over medium heat. Add onion, carrot, celery, and a pinch of salt. Cook 5–7 minutes until softened, adding a splash of water as needed to prevent sticking. Then, stir in garlic and cook 1 more minute.
- Simmer broth and veggies: Add bouillon, water (or broth if using), chickpeas, and all spices (except salt & black pepper). Bring to a boil, then reduce to a rolling simmer for 8–10 minutes, until carrots and celery are tender.
- Add in noodles: Add angel hair pasta to soup and cook for an additional 3–4 minutes, until al dente.
- Finish: Stir in tamari, tahini, maple syrup, salt, and black pepper. Taste and adjust as needed. Ladle into bowls and top with additional toppings if desired (see Notes for topping ideas).
Video
Notes
- Oil-free option: Sauté mirepoix in water or vegetable broth instead of oil. Add a splash as needed to prevent sticking.
- Pasta choice: Angel hair cooks quickly. If using spaghetti, shells, or gluten-free pasta, extend cooking time by a few minutes (follow package).
- Make-ahead tip: If preparing ahead, cook noodles separately and add to bowls when serving so they don’t absorb all the broth.
- Reheating tip: If stored together, noodles will soak up liquid — add extra water/broth when reheating and adjust salt.
- Optional toppings: Vegan almond parmesan cheese, squeeze of fresh lemon, a drizzle of olive oil, and/or fresh parsley.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach (INHC) with advanced training in hormone health, trained yoga instructor, former restaurant owner, and mom of nine who’s been plant-based for over 20 years. She’s cooked approximately 4,382 pots of beans and reinvented comfort food more times than she can count. She’s completed multiple half marathons and a Tough Mudder because she can’t resist a new adventure — and apparently, she can’t vacation without cooking either, since her juicer (beets and greens, too) and pasta pot always come along. Julie’s work has been featured in HuffPost, Yahoo, YourTango, Mamamia, MSN, Redfin, Better Humans, and The Good Men Project. Through her blog, coaching, and weekly newsletter, she helps others simplify wellness, build lasting habits, and feel good again — one grounded, delicious choice at a time.
Julie Gaeta says
I love one-pot recipes, and this one is a favorite. It takes only 30 minutes, so it's perfect for a quick lunch or dinner. A family favorite for sure!
Annn says
The perfect recipe☺️☺️
Julie Gaeta says
Aww, thanks!