Chickpea Noodle Soup

5 from 346 votes

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!

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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!

Large bowl of vegetarian chickpea noodle soup on white background
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This chickpea noodle soup seamlessly blends the chewiness of pasta with the robustness of legumes, presenting a wholesome dish that’s perfect for both weeknight dinners and special occasions. Packed with essential nutrients, this Chickpea Noodle Soup is not just about comfort; it’s about elevating soup standards. Drawing inspiration from the traditional recipe, it replaces the main protein with chickpeas. Whether you’re a vegetarian looking for variety or someone seeking a fresh take on classic soups, this dish promises to be a delightful addition to your meal repertoire.

“This soup was just what I needed! I wasn’t feeling well and made this and it’s perfect. I juiced 3 lemons into this and it was a great addition! Thanks for a great recipe!” Bella

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegetarian, Vegan (if you use vegan pasta)
Key Flavor: Earthy and Herbaceous
Skill Level: Easy


  • Budget Friendly: This soup comes together with simple and affordable ingredients. Perfect for those garden staples.
  • Quick and Easy: Ready in under 30 minutes, chickpea noodle soup is a great busy weeknight dinner option.
  • Hearty and Filling: Packed with veggies, chickpea protein, and pasta. Chickpeas bring a wealth of protein and fiber, ensuring a filling, nutritious meal.
  • Vegan Options: Easily adapt this recipe to a vegan noodle soup by using your favorite vegan pasta varieties

Ingredients To Make Chickpea Noodle Soup

  • Olive Oil: Sets the stage for the flavors, making for a fragrant base.
  • Base Vegetables: The trio of onion, carrots, and celery melds to form the soup’s aromatic backbone.
  • Garlic & Dried Thyme: Together, they amplify the savory undertones of the soup.
  • Seasonings: Essential staples, salt and black pepper, adjust to suit your palate.
  • Vegetable Broth: Lends depth and richness, ensuring the soup is flavorful and hearty.
  • Chickpeas: These legumes bring a nutty taste and a protein-packed punch to the mix.
  • Rotini Pasta: Introduces a delightful chewiness, elevating the soup’s texture.
  • Fresh Parsley: A burst of color and freshness to garnish and enhance the final taste.

How to make chickpea noodle soup

  1. Start by cooking the onions, carrot and celery with olive oil. You want to cook them until they slightly soften.
  2. Next add some fresh or dried thyme along with garlic. I’m using my frozen garlic paste for convenience.
  3. Now you’ll add the vegetable broth and bring the mixture to a boil.
  4. Add the pasta and the chickpeas together and simmer until the pasta is cooked al dente and this chickpea noodle soup is near completion!
Process shots to show how to make the recipe

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!

Large pot of chickpea soup with ladle inside

“I’ve been using this recipe for nearly a year now since I discovered it! It’s so easy and so tasty, I definitely recommend.” Chloe

Tips for making the best chickpea noodle soup

  1. 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.
  2. 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.
  3. 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.
  4. Saute the vegetables. Cooking the onions, carrots, celery, and garlic first adds depth of flavor to the soup. Don’t rush this step; let the veggies soften and release their flavors.
  • Pasta Choice: While rotini offers a delightful twist to hold onto the broth, other pastas like penne, fusilli, or even spaghetti broken into smaller pieces will work well.
  • Beans: If chickpeas aren’t your favorite, try cannellini beans or navy beans as an alternative.
  • Herbs: Fresh rosemary or basil can be used in place of thyme for a different aromatic profile.
  • Protein Boost: For non-vegetarians, shredded chicken or turkey can be incorporated for an added layer of flavor and protein.
  • Vegetables: Incorporate green peas, spinach, or even zucchini to enhance the nutritional value and flavor of the soup.


How to Store & Reheat Chickpea Noodle Soup:

After allowing the soup to cool to room temperature, transfer it into an airtight container. This ensures the soup maintains its freshness and prevents any pasta from absorbing too much broth and becoming overly soft.

To reheat, simply pour the desired amount into a pot and warm over medium heat until it reaches your preferred temperature. If the soup has thickened in the fridge, you can add a splash of water or broth to bring it back to the desired consistency.

How Long Will Chickpea Noodle Soup Last in the Fridge?

When stored properly in an airtight container, chickpea noodle soup will keep its freshness and flavor for up to 3-4 days in the refrigerator.

Can I Freeze Chickpea Noodle Soup?

Yes, this soup can be frozen! However, it’s advisable to hold off adding pasta if you plan to freeze a portion of the soup. Pasta can become mushy once frozen and reheated. To freeze, let the soup cool completely, transfer to freezer-safe containers leaving some headspace for expansion, and store. When ready to serve, thaw in the refrigerator, reheat on the stove, and add freshly cooked pasta.

Frequently asked questions

Is there a way to make this soup creamier?

Absolutely. Add a splash of coconut milk or a dollop of Greek yogurt when serving. Start with a small amount, taste, and adjust until you achieve your desired level of creaminess.

Can you make this chickpea noodle soup recipe gluten-free?

Yes, it’s easy to swap out the rotini pasta I use for a gluten-free version that you like. Keep in mind that gluten-free pasta may have a slightly different cooking time, so be sure to check the instructions. If using chickpea pasta, keep an eye on it as it foams up easily and needs to be consistently stirred and watched.

Can I make this in a slow cooker?

Yes, combine all ingredients except for the pasta in a slow cooker and cook on low for 6-7 hours or high for 4 hours. Add the pasta about 15-20 minutes before serving. Utilizing a slow cooker also makes meal prep a breeze, especially during a busy week.

For more soup recipes:

Close up shot of spoon inside large bowl of chickpea noodle woup

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!

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Chickpea Noodle Soup

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!
5 from 346 votes
Servings 6 servings
Course Soup
Calories 270
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
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  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 4 large carrots chopped
  • 3 celery ribs chopped
  • 2 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 cups vegetable broth
  • 1 15- ounce can chickpeas rinsed/drained
  • 8 ounces rotini pasta or other pasta
  • Fresh parsley for serving


  • 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.


Storage: Store any leftovers in an airtight container. The soup will stay fresh for about 4-5 days.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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.


Calories: 270kcal, Carbohydrates: 49g, Protein: 9g, Fat: 5g, Saturated Fat: 1g, Sodium: 1884mg, Potassium: 350mg, Fiber: 6g, Sugar: 6g, Vitamin A: 7481IU, Vitamin C: 4mg, Calcium: 57mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Soup

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Recipe Rating


  1. Kim says:

    Soup was tasty and filling, but I added a second can of chickpeas because I always want more beans in a soup. Next time I may add some dried chiles for a hint of spice and fruitiness!

    1. Yumna says:

      Sounds great!

  2. Kathryn says:

    I would like to know if I need to change anything if I use my own cooked chickpeas?

    1. Yumna says:

      No, as long as they are fully cooked you can just follow the rest of the recipe as written. Hope you enjoy this one!

  3. Kayrl says:

    This soup was so easy and so good! Also very filling! I loved it.

  4. Katie says:

    This soup is perfect for a cold day! I’ve enjoyed it for years and now my toddler enjoys it too! I just cut the veggies a little smaller for her. It’s easy to make and so tasty. Thank you for sharing this recipe.

    1. Yumna says:

      So very happy you enjoyed this, and so happy when it’s a hit with little ones, too!

  5. Liz James says:

    Hi Yumna, love your recipes wondering if you have some Instant Pot recipes to share and if your recipes are adaptable to the Instant Pot. I’ve been getting into using my IP alot lately as its very convenient and especially good for making soups.
    Warm regards

    1. Yumna says:

      Hi Liz! Thanks so much for your kind words! Yes, I have lots of recipe designed for the IP, here’s a link to some of them!

  6. Amy says:

    Made this tonight for a vegan meal for my non-vegan parents. When my mom walked in, she said wow, you know when you walk into a new restaurant and the aroma hits you and you say “oh this place is gonna be good”? Thats what it smells like. Huge hit. I did add a bit extra garlic and 1 tsp of soy sauce. I also used an immersion blender to blend up a LITTLE bit of it and make it creamier, but the flavor was absolutely amazing. Used vegan sweet potato penne pasta and it worked perfectly.

    1. Yumna says:

      Love this, thanks for sharing!

  7. Susan says:

    Easy recipe to follow. Excellent vegetarian soup. Substituted brown rice for pasta, added a bay leaf and enjoyed!

    1. Yumna J. says:

      So happy to hear that!

  8. NJ says:

    Tasted good 🙂 Enjoyed this soup.

    1. Yumna Jawad says:

      Thank you so much!

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