This vegan one-pot chickpea noodle soup combines tender vegetables, chickpeas, and quick-cooking noodles in a savory broth with more depth than you'd expect from a 30-minute soup. It's an easy lunch or dinner when you want something warm, familiar, and satisfying.
Have more chickpeas to use? Try my vegan chickpea salad, vegan chickpea salad sandwich, or my no-soak Instant Pot chickpeas recipe.
A Quick Look: Chickpea Noodle Soup
- 📝 Recipe Name: One-Pot Chickpea Noodle Soup
- 🕒 Total Time: 30 minutes
- 👥 Servings: 6
- 🎯 Key Ingredients: Chickpeas, angel hair pasta, onion, carrots, celery, vegan bouillon, tamari, and tahini
- 🌱 Dietary Info: Plant-based and dairy-free; easily made gluten-free
- ✨ Best For: Cool-weather dinners, quick lunches, and simple one-pot meals
- 💕 Why You’ll Love It: Savory broth, familiar ingredients, minimal cleanup, and plenty of flexibility
Jump to:
There’s nothing better than a steaming bowl of soup when the air turns crisp, whether it’s a cozy fall evening or a -20° winter day.
This chickpea noodle soup has become my go-to. I crave it after a morning hike or when I can’t seem to get warm. The broth is flavorful, the veggies are 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
- I use angel hair pasta: It cooks in just a few minutes and gives the soup that familiar noodle-soup texture without requiring a long simmer.
- Small, evenly cut vegetables: Finely diced carrots, celery, and onion soften during the short simmer, so every spoonful has tender vegetables without extending the cook time.
- Everything cooks in one pot: The noodles cook directly in the broth, keeping the recipe simple and giving them plenty of flavor.
Have more chickpeas to use? Try my creamy marry me chickpeas with pasta, an easy dinner that's ready in just 25 minutes.
What Makes This Soup Different
What makes this chickpea noodle soup one of my favorites is the way I finish the broth. Tamari adds depth, tahini adds richness, and a touch of maple syrup balances everything out. Together, they make a quick 30-minute soup taste like it has been simmering much longer.
Ingredients & Substitutions
Here's what you'll need to make this vegan chickpea noodle soup recipe:
- Mirepoix: Finely diced onion, carrot, and celery create the soup’s flavor base and soften quickly during the short simmer.
- Chickpeas: Use one 15-ounce can, drained and rinsed, or about 1½ cups cooked chickpeas. Cannellini or Great Northern beans can also be used.
- Pasta: Its quick cooking time keeps this a true 30-minute meal. Spaghetti, small shells, or gluten-free pasta also work, but the cooking time will vary (adjust accordingly).
- Bouillon or broth: I use Edward & Sons Not-Chick’n Bouillon because it gives the broth a familiar, savory flavor similar to classic chicken noodle soup. You can instead use seven cups of vegetable broth and omit the bouillon cubes.
- Flavor boosters: Tamari (or soy sauce), tahini, and maple syrup (or your sweetener of choice) balance the flavors. Note: Tahini adds a subtle richness that gives the broth body without heavy cream, but a drizzle of good olive oil works in a pinch.
See the recipe card below for the full ingredient list and measurements.
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 vegetables begin to soften.
- Step 2: Add all spices (except salt and black pepper), chickpeas, water, and vegan bouillon cubes.
- Step 3: Add the angel hair pasta and cook until al dente. Stir in the tamari, tahini, maple syrup, salt, and black pepper before serving.
Try my vegan coconut milk pasta recipe for an easy, comfort meal, or my loaded hummus pita platter next.
Tested Tips
- Cut the vegetables fairly small: Finely diced carrots and celery become tender within the recipe’s short simmering time.
- Don’t overcook the noodles: Angel hair cooks quickly and continues softening in the hot broth after the heat is turned off.
- 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. They absorb too much broth when stored in the pot. Just reheat the broth, add the noodles, and enjoy.
- Add more liquid if needed: Pasta absorbs broth as it cooks and continues absorbing it as the soup sits. Add an extra splash of water or broth if the soup becomes thicker than you prefer.
Make It a Meal
For an easy lunch, pair this chickpea noodle soup with warm, crusty bread and my fresh cucumber tomato onion salad. For a more filling meal, add my vegan baguette sub sandwich layered with easy homemade hummus.
Make it Your Way
- Add leafy greens: Stir in baby spinach during the final minute, or add chopped kale a few minutes before the noodles.
- Change the pasta: Try broken spaghetti, ditalini, small shells, or your favorite gluten-free pasta. Follow the package directions and watch the liquid level.
- Add more vegetables: Mushrooms, peas, zucchini, or small potato cubes all work well. Add firm vegetables early enough to become tender.
- Use another bean: Cannellini or Great Northern beans make a softer, creamier substitute for chickpeas.
Want more cozy soups? Try my lentils and vegetable soup or my rich vegan lasagna soup recipe.
Storage
This soup tastes best shortly after the noodles are cooked because they continue absorbing the broth as they sit.
- For storing: If you expect leftovers, cook the noodles separately and refrigerate the noodles and broth in separate airtight containers for 3–4 days. Combine them when reheating.
- Reheating: Add extra water or broth as needed, then taste and adjust the seasoning before serving.
For more warming soups, try my hearty slow cooker black bean soup, vegan cabbage roll soup recipe, or my vegan enchilada soup.
Chickpea Noodle Soup Recipe FAQs
It is not gluten-free as written because it uses wheat-based angel hair pasta. Substitute a gluten-free pasta and confirm that your bouillon and tamari are certified 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.
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
Want To Save This Recipe?
I'll email this post to you, so you can come back to it later! Plus you'll get vegan recipes and meal prep ideas from me every week!
Ingredients
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 2 celery ribs, 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, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
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!