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Vegetarian Noodle Soup with chickpeas in a bowl garnished with lemon and spinach.

Chickpea Noodle Soup

A classic feel good simple soup made vegetarian! Chickpea Noodle Soup recipe comes together quick and in one pot. Full of flavor and easy to make this vegetable noodle soup will keep you warm and cozy. This recipe is freezer friendly, vegetarian and vegan. 
Course Dinner, Lunch
Cuisine American
Keyword Chickpea Noodle Soup, Vegan Noodle Soup, Vegetarian Noodle Soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 164kcal
Author Traci York | Vanilla And Bean


  • 1 Tbs Olive Oil
  • 1 C (145g) Celery sliced thin, about 4 ribs
  • 1 C (145g) Carrots sliced in coins, about 3 carrots
  • 1/2 C (60g) Yellow Onion diced small, about 1/2 an onion
  • 3 tsp Minced Garlic about 3 medium cloves
  • 7 C (1 3/4 Qt / 1.6 Kg) No-Chicken Veggie Broth plus another cup (233g) if needed, *see note
  • 2 Bay Leaf
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp fine Sea Salt
  • 1/2 C (70g) Ditalini Pasta
  • 1 (425g) Can Cooked Chickpeas drained and rinsed, about 2 cups
  • 1/2 Lemon

Optional Ingredients:

  • 3-4 Handfuls of Baby Spinach optional
  • Fresh Flat Leaf Parsley chopped fine


  • In a 4 Qt Dutch oven or heavy bottom soup pot, add the oil and heat until it shimmers. Add the celery, carrots and onion. Turn the heat to medium low. Cook, stirring occasionally for 6-7 minutes, or until the veggies just begin to soften.
  • Add the garlic, stir and cook for about one minute. Pour in the veggie broth. Add the bay leaves and sprinkle in the oregano, thyme, pepper and salt. Bring to a boil.
  • Once the soup is boiling, stir in the pasta and cook, uncovered until al dente, or about 10-15 minutes. Stir occassionally to make sure the pasta is not sticking to the bottom of the pot.
  • Once the pasta is tender, turn the heat to medium low. Stir in the chickpeas and warm through, about 4-5 minutes. If desired, add another cup (233g) of broth.
    [optional] If using, stir in the spinach, adding one handful at a time. It will wilt quickly.
    Remove from heat. Squeeze in a bit of lemon juice. Stir. Taste for more lemon and seasoning adjustment. Add more salt if needed.
  • Ladle into soup bowls, add a few grinds of fresh black pepper and garnish with parsley if desired.
  • To Freeze: Allow soup to cool completely, then freeze in a lidded container for up to a month. Thaw overnight in the fridge, then gently reheat on stove top.


Recipe inspired by the original canned soup and The Clever Cookbook.


Serving: 1Serving | Calories: 164kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 1981mg | Potassium: 279mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6352IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg