This Vegetarian Chickpea Noodle Soup is made with a few items and full of plant-based protein to keep you feeling full for hours - perfect even as a meal!
This Vegetarian Chickpea Noodle Soup is inspired by my Chicken Noodle Soup recipe, so it has essentially similar ingredients but I swap out the chicken for plant-based protein powerhouse chickpeas to make it more filling. The soup is hearty, healthy and has amazing flavor!
How do you make chickpea noodle soup?
- Start by cooking the onions, carrot and celery with olive oil. You want to cook them until they slightly soften.
- Next add some fresh or dried thyme along with garlic. I’m using my frozen garlic paste for convenience.
- Now you’ll add the vegetable broth and bring the mixture to a boil.
- Add the pasta and the chickpeas together and simmer until the pasta is cooked al dente and this chickpea noodle soup is near completion!
When it’s done, the broth of the chickpea noodle soup will be reduced, the pasta will be tender and all the vegetables will be softened. You can now add some fresh parsley on top and serve it while it’s nice and warm!
Tips for making chickpea noodle soup
- Use short cut pasta. While long noodle shapes like spaghetti or angel hair would work, they are really difficult to eat with the chickpeas and vegetables in the recipe. Go for rotini, elbow macaroni, egg noodles or even orzo.
- Add the pasta towards the end of cooking. This will ensure that they don’t get too soggy in the broth while you’re cooking the vegetables. I recommend keeping it al dente since it will continue to soften in the broth.
- Keep the pasta on the side. The pasta will grow in size, absorb a lot of liquid and may become softer the next day depending on the exact kind you use. To avoid that, you can keep the noodles on the side and ladle into the chickpea soup when serving.
Frequently asked questions
You can store any leftovers in an airtight container in the fridge and it will stay fresh for about 4-5 days. You can freeze the soup, but the texture of the pasta may change slightly. So if you are making this to freeze, it’s best to leave the pasta out of the dish and then add freshly cooked pasta when you reheat it.
Yes, it’s easy to swap out the rotini pasta I use for a gluten-free version that you like
For more soup recipes:
- Easy Ravioli Soup
- Sweet Potato Chili
- Mediterranean White Bean Soup
- Healthy Broccoli & Cheese Soup
- Chicken Lemon Orzo Soup
This vegetarian Chickpea Soup is perfect if you’re on a diet because it’s full of vegetables, low fat and will keep you feeling full for hours! Whether you’re following a vegan diet or not, I think you’ll really enjoy this meatless recipe!
If you’ve tried this healthy-ish feel good Chickpea Noodle Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Chickpea Noodle Soup
- In a large pot or saucepan, heat olive over medium high heat. Add onions, carrots and celery and cook until slightly softened, about 5-7 minutes. Add the garlic and thyme, and season with salt and pepper; and cook for an additional 2-3 minutes.
- Add vegetable broth and bring mixture to a boil. Then add the chickpeas and pasta, reduce heat and simmer covered for 15 minutes.
- Remove from heat, sprinkle fresh parsley, if desired, and serve immediately.
- Instead of rotini pasta, you can use white rice or brown rice. If you’re using brown rice, be sure to add an extra 25 minutes to the cooking time though. You can also use potatoes, riced cauliflower, or chopped zucchini for some grain free and/or low carb options.
- Instead of chickpeas, you can use other beans while Great Northern white beans.