Description
A wholesome and comforting Vegan Chickpea Noodle Soup perfect for any season. Made with a flavorful blend of sautéed vegetables, chickpeas, and pasta simmered in a rich vegetable broth, this recipe is both nutritious and easy to prepare using stovetop or crockpot methods. Optional lemon and parsley add a fresh finish, making it a delightful plant-based meal.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 3 large carrots, diced
- 4 celery ribs, diced
Spices & Seasonings
- 2 teaspoons paprika
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Liquids & Canned Goods
- 8 cups vegetable broth
- 2 (15-ounce) cans chickpeas, rinsed and drained
Other Ingredients
- 8 ounces of your favorite pasta
- 1 lemon (optional)
- ½ cup parsley, chopped (optional)
Instructions
- Sauté Onion: Heat olive oil in a large pot with a lid over medium heat. Add the thinly sliced onion and cook for 2 to 3 minutes until it becomes tender and translucent, which builds the flavor base for the soup.
- Add Vegetables and Spices: Stir in the garlic, carrots, celery, paprika, Italian seasoning, salt, and black pepper. Cook the mixture for 5 minutes, stirring frequently to prevent the spices from burning and to blend the flavors well.
- Add Broth and Chickpeas: Pour in the vegetable broth and add the rinsed and drained chickpeas. Mix everything well, cover the pot, and bring the soup to a boil to start softening the ingredients.
- Simmer Soup: Reduce the heat to a simmer and cook uncovered for 15 minutes or until the carrots are fully softened, allowing the flavors to meld.
- Add Pasta and Rest: Add your favorite pasta to the pot, gently stirring to prevent sticking. Turn off the heat and quickly cover with a lid. Let the soup sit undisturbed for 15 minutes so the pasta finishes cooking in the hot broth without overcooking.
- Finish and Serve: Remove the lid, optionally squeeze half a lemon over the soup and add chopped parsley for brightness. Gently mix and taste to check if the pasta is fully cooked and adjust seasoning with more salt and pepper if needed. If pasta remains undercooked, cover again and let sit for an additional 10 minutes off heat, which prevents overcooking or mushiness.
Notes
- This soup can be made in a crockpot by adding all ingredients except pasta, cooking on low for 6-8 hours, then adding pasta toward the end and cooking until tender.
- Using gluten-free pasta makes this recipe gluten-free as well.
- Leftovers store well in the fridge for up to 4 days and can be reheated gently on the stove.
- The lemon and parsley are optional but add a fresh flavor contrast to the heartiness of the soup.
- Adjust seasoning to taste, especially after pasta is added as it absorbs the saltiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
Keywords: vegan chickpea noodle soup, plant-based soup, healthy vegetable soup, dairy-free soup, easy vegan soup, chickpea soup recipe
