Cozy up with this Chickpea Vegetable Noodle Soup. It’s filled with vegetables, chickpeas, and noodles and seasoned with Italian herbs for a delicious fall meal. Made in one pot in under 30 minutes!
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It’s dreary and cold here in the Pacific Northwest.
How quickly times have changed! But I’ve got nothing to complain about. Fall is the perfect excuse to curl up, get cozy, and eat soup. These are just a few of my favorite things.
And this Chickpea Vegetable Noodle Soup has quickly become one of my favorite soups this fall. Hearty, comforting, and oh-so-satisfying, this soup will make everyone feel a little bit warmer.
I love this Chickpea Noodle Soup recipe because:
- It’s easy to make. It can be made in just one pot and in under 30 minutes!
- It makes a ton! I like to make this soup on Sunday and enjoy it throughout the week for easy grab-and-go lunches.
- This soup is delicious
- And packed with vegetables and hearty proteins for a healthy wholesome meal
Let’s take a closer look.
Recommended Ingredients & Equipment
One of the best parts about this recipe is it’s made with just about 8 ingredients that you likely already have on hand. And for the ingredients you don’t have, they are easy to swap out!
Ingredients & Substitutions
- Olive Oil
- Yellow Onion
- Garlic
- Vegetables – Celery, carrots, and button mushrooms are my go-to veggies of choice, but this recipe is highly versatile. Zucchini, eggplant, and peas make great additions/alternatives
- Vegetable Broth
- Bay Leaves
- Fresh Thyme
- Chickpeas – 1 can or 3/4 cup dried chickpeas
- Fusilli Pasta – This is my pasta of choice but any pasta will do.
- Salt and Pepper
Recommended Equipment
Most importantly, you will need a good soup pot. I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. Although it’s a bit pricey, you will use it over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.
In addition, you will need a good chef’s knife, cutting board, and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegetable Noodle Soup
Step One: Sauté the Vegetables
Sauté the onions and garlic until they are fragrant and translucent. Once they are tender, add the carrots, celery, and mushrooms. Sauté the vegetable for just about 3 minutes until they are tender and slightly caramelized.
Step Two: Add the Remaining Ingredients
Toss everything else into the soup pot and bring it to a boil. Once boiling, reduce heat to simmer, cover, and simmer until your noodles are cooked all the way through, about 12 minutes.
Pro Tip: Be careful not to overcook your noodles or they will get mushy and start to fall apart.
Serving and Storing
Serving: Let the soup cool 10 minutes before serving. Serve it with fresh ground pepper and artisan bread or a big salad.
Storing: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months. When ready to eat, pull the soup into the refrigerator the night before to thaw before heating it up on the stovetop over medium heat.
Tips and Tricks
- This soup recipe is very versatile. That means you can adjust herbs and spices as you please. Additionally, feel free to experiment with different vegetables. Zucchini is a nice alternative to carrots. Mushrooms can be omitted altogether.
- Keep a close eye on the noodles; you want to remove the soup from the heat when the noodles are al dente. The noodles will continue to cook in the hot broth as the soup cools. If you overcook the noodles, they will get soft and mushy.
- When storing the soup, the noodles will continue to expand, absorbing most of the broth. You may need to add a little bit of vegetable broth when heating it up the following days.
More Vegan Soup Recipes
- Creamy Tomato Soup
- Vegan Butternut Squash Soup
- Cream of Cauliflower Soup
- Loaded Baked Potato Soup
- Miso Noodle Soup
One Pot Chickpea Noodle Soup
Ingredients
- 1 tbsp olive oil
- 1/2 medium white onion, diced
- 2 cloves garlic, peeled and minced
- 2 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 2 cups button mushrooms, quartered
- 8 cups vegetable broth
- 2 bay leaves
- 1 tsp fresh thyme
- 1 can chickpeas, drained and rinsed
- 8 oz Fusilli Noodles
- salt and pepper, to taste
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onions and garlic and sauté for about 5 minutes, stirring often, until onions are fragrant and translucent.
- Stir in celery, carrots, and mushrooms and sauté for another 3 minutes.
- Add vegetable broth, bay leaves, thyme, and chickpeas. Bring to a boil. Reduce heat to a simmer and stir in Fusilli noodles. Cover and let cook for about 12 minutes, until noodles are al dente. Noodles will continue to cook a soup cools.
- Let soup cool 10 minutes before seasoning with salt and pepper. Serve with fresh bread or crackers.
Notes
- This soup recipe is very versatile. That means you can adjust herbs and spices as you please. Additionally, feel free to experiment with different vegetables. Zucchini is a nice alternative to carrots. Mushrooms can be omitted altogether.
- Keep a close eye on the noodles; you want to remove the soup from the heat when the noodles are al dente. The noodles will continue to cook in the hot broth as the soup cools. If you overcook the noodles, they will get soft and mushy.
- When storing the soup, the noodles will continue to expand, absorbing most of the broth. You may need to add a little bit of vegetable broth when heating it up the following days.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Olina says
I haven’t made this soup yet but will. I have enjoyed many of your recipes and appreciate your talent. I noticed that some of your soups have really high sodium. Is that primarily from the broth you use?
Shanna says
If using gluten free fusilli, do I have to pre-cook the pasta?
Sarah McMinn says
Dry gluten-free pasta cooks about the same as regular pasta so just follow the steps on the package instructions.
Diane Marrazzo says
I just made this soup and its delicious! The only thing I did differently was to add fresh spinach- it was in the fridge and needed to be used. Thank you for this great recipe- it’s a new favorite!
Amaka Ndukwu says
very nice, but I used spaghetti in mine which was a mistake as the soup was soaked up by the spaghetti but it was still beautiful and delicious and I also added apples and red pepper.
Kimberly says
This soup is delicious and have been making it weekly for past 3 weeks. Wonderful comfort food as well as in future if feeling under weather. I’m making a double batch now:) can you freeze this soup? Thx!!! Love your recipes Darling:)
Sarah says
I’m so glad you like it! Thanks for sharing.
Tonya Lockman says
I made this for dinner tonight. How wonderful that I had all ingredients on hand and it came together quickly. I doubled the garlic (like I always do) and threw in extra veggies. The soup is delicious!
Sarah says
I’m so glad it was a hit!
Suzy says
This was quick, good, and filling! Husband and I both enjoyed it. I will ramp up the herbs a bit next time. A bit more garlic too. But I will definitely make it again! Thanks!
Zen says
Only changes I made were using frozen veg and changing up the pasta (what I had on hand). Also extra garlic. Simple recipe but good.