Here’s a soup that isn’t trying to be chicken noodle — it’s just it’s own thing. Make it on those days when you’re craving simple plant-based comfort in a bowl. It’s a great way to sneak extra veggies and fiber into your day without eating a salad.
The secret is in a few small moves that most recipes skip: browning the chickpeas before adding the broth, building the flavor with nutritional yeast and white miso for savory depth, and finishing with a squeeze of lemon that pulls everything together.
Table of Contents
Why This Recipe Works
- Browning the chickpeas adds nuttiness and texture you just don’t get from dumping them straight into broth.
- Nutritional yeast + white miso give the broth a savory depth. You won’t even miss the chicken broth.
- Turmeric and smoked paprika lend that warm golden color and a subtle background warmth.
- Ditalini fits perfectly on a spoon with everything else for the most satisfying bite.
- A squeeze of lemon at the end brightens the whole pot, tying it all together.
A Few Notes on Ingredients
Chickpeas: Two cans, drained and rinsed. The browning step is what sets this recipe apart. Chickpeas are an excellent source of fiber and plant-based protein.
Vegetable broth: Eight cups. Use one you actually like the taste of — it’s the backbone of the whole soup.
Nutritional yeast: Two tablespoons. It adds depth and a subtle cheesiness to vegan dishes. It sounds strange, but it will instantly boost the umami factor in any recipe.
White miso paste: One tablespoon, added at the very end to preserve its nutritional benefits and flavor. It adds a quiet roundness to the broth that’s hard to explain but makes a big difference.
Turmeric and smoked paprika: A little of each makes a real impact. The turmeric gives the broth that golden color, and the paprika adds warmth when it hits the hot pan with the chickpeas.
Ditalini: My preferred pasta here — everything fits on the spoon. Any small pasta will work though.
Lemon: Adds brightness, freshness, and balance.
Fresh herbs (optional): A handful of fresh parsley or a few sprigs of dill scattered over the top before serving is a nice touch for freshness and color.
How to Make this Soup Your Own
Swap the beans. Chickpeas are my classic choice here, but white beans like cannellini or great northern work beautifully if that’s what you have. They’re softer and creamier than chickpeas, which makes the soup feel a little more silky. Navy beans are another great option.
Add some greens. Stir in a couple of handfuls of baby spinach or chopped kale right at the end to wilt slightly. It’ll add color and a little extra nutrition without changing the character of the soup.
Make it spicy. Add a pinch of red pepper flakes or Calabrian chili paste (my personal favorite) if you like a little heat.
Swap the noodle. Ditalini is my preference but any small pasta works — small shells, orzo, or elbow macaroni are all good substitutes. Traditional chicken noodle soup uses egg noodles, but regular pasta is vegan and just as good. If you’re gluten-free, a certified GF small pasta works perfectly here, just watch the cook time since GF pasta can go soft quickly.
Finish with fresh dill. If you have it, fresh dill as your garnish instead of parsley gives the soup a completely different but equally delicious character. Very classic, very cozy.
Tips and FAQs
This soup is best eaten the day it’s made. The pasta will continue absorbing broth as it sits, so leftovers will be thicker (more like a stew than a soup). When reheating, you can add a splash of vegetable broth to bring it back to life. If you know you’re making it ahead, you can cook the pasta separately and add to the bowl just before enjoying.
Absolutely! Small shells, orzo, or elbow macaroni all work well. Just keep an eye on cook time since it varies by shape.
It can be, if you use a certified gluten-free pasta. (I love the brown rice pasta from Jovial.) You should also double-check your miso paste, as not all miso is gluten-free.
Yes, but freeze the soup without the pasta for the best results. The pasta will turn mushy after freezing and thawing. Cook fresh pasta and add it when you reheat.
You can leave it out, but it does add real depth to the broth. It’s one of those pantry staples that is worth picking up!
Any good quality vegetable broth works here. If you want an extra savory, more classic flavor, a vegan chick’n style bouillon is a great option. Better Than Bouillon makes one I love. Bouillon tends to be very salty so I’d recommend reducing the salt in other parts of the recipe.
Great question! This is essentially a hearty vegetable noodle soup at its core, but the chickpeas add protein and substance that make it feel like a complete meal rather than a light side dish. It’s also flavored to taste more like traditional chicken noodle soup.
It really is. Chickpeas are high in both fiber and plant-based protein, which makes this soup a lot more filling and nutritious than a standard noodle soup. The broth is vegetable-based, the veggies are whole and unprocessed, and there’s nothing in here that isn’t real food. It’s the kind of meal that makes you feel good after eating it.
What to Serve with Chickpea Noodle Soup
Honestly, this soup is a complete meal on its own, but if you want to round it out, a thick slice of crusty sourdough for dunking is the obvious move. A simple green salad on the side works well too if you want something fresh to balance the coziness. And if you’re serving a crowd, some warm focaccia alongside never hurts.
Storage & Reheating
This chickpea noodle soup can be kept in the fridge in an airtight container for about 5 days. Note that the ditalini will continue to absorb liquid in the fridge and will have a slightly more mushy texture as leftovers. The soup will also thicken quite a bit in the fridge, so you can always add in a little extra water or veggie broth when reheating to restore the soupy texture.
The soup can be frozen for up to 3 months, but freezing/defrosting will definitely impact the texture of the ditalini even more. Pasta especially will start to break apart. The soup will still be tasty but this is something to note if you’re particular about textures.
More Vegan Soup Recipes
- Marry Me Chickpea Soup
- Lemon Chickpea Orzo Soup
- Vegan Italian Wedding Soup
- Vegan Loaded Baked Potato Soup
Did You Make This Recipe?
If you’ve made this recipe and loved it, please leave a 5-star rating and review below! Also, if you post a picture on Instagram and tag me @sarahsvegankitchen_, I’d love to see your work.
Best Vegan Chickpea Noodle Soup
Video
Equipment
- large pot
Ingredients
Spiced Chickpeas
- 2 (15 oz) cans chickpeas drained and rinsed
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- pinch of salt
Noodle Soup
- 2 tablespoons olive oil
- 2 medium carrots peeled and sliced into rounds
- 2 ribs celery diced
- black pepper to taste
- 3-4 cloves garlic minced
- 8 cups vegetable broth
- 1 medium onion diced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 cup ditalini pasta or 4 ounces any small pasta shape
- 1 tablespoon white miso paste
- juice of 1 lemon
- salt to taste
- 1/4 cup fresh parsley or dill optional, to garnish
Instructions
- Dry chickpeas: After draining and rinsing the 2 (15 oz) cans chickpeas, shake off as much extra water as possible and gently pat dry with a clean kitchen towel. (This will help them brown faster.)
- Brown the chickpeas: Add 2 tablespoons olive oil into a large soup pot over medium heat. When oil shimmers, add the chickpeas in and allow to sit undisturbed for 3-5 minutes to brown on the bottom. Stir and cook for another 3-5 minutes, stirring occasionally, until chickpeas are golden-brown and lightly crisped.
- Season the chickpeas: Sprinkle 2 tablespoons nutritional yeast, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and a pinch of salt over the chickpeas. Cook for another 1 minutes, stirring constantly, until the spices are fragrant and evenly coat the chickpeas. Transfer the seasoned chickpeas to a plate or bowl and set aside.
- Sauté aromatics: Now in the same pot, add another 2 tablespoons olive oil. Add in 1 medium onion, 2 medium carrots, 2 ribs celery, and 3-4 cloves garlic. Add a generous pinch of salt and sauté for 5-8 minutes, or until onions are translucent. Scrape up any delicious browned bits and spice residue left in the pot from the chickpeas.
- Build the soup: Pour in 8 cups vegetable broth. Add in 1 teaspoon dried thyme, 1 teaspoon dried parsley, 2 bay leaves, and black pepper to preference. Stir to combine and bring to a boil.
- Cook pasta: Reserve 1 cup of the spiced chickpeas for topping, and add the rest back into the pot. Add in 1 cup ditalini pasta and cook, stirring occasionally, until just shy of al dente. Remove the pot from the heat. (The pasta will finish cooking with the residual heat.)
- Finish and serve: Remove a ladleful of broth into a small bowl, then add 1 tablespoon white miso paste and whisk to dissolve. Stir this mixture back into the pot of soup. Stir in the juice of 1 lemon. Taste and adjust salt to preference. Optionally, stir in 1/4 cup fresh parsley or dill, chopped, and serve immediately.
- Storage: This soup is best enjoyed right away, but leftovers can be stored in an airtight container in the fridge for up to 5 days. The noodles will absorb the broth and soften up considerably. When reheating, you can add 1/2 cup extra vegetable broth if desired to restore the liquid.
- Meal prep: If you want to prep this soup ahead of time, I recommend cooking and storing the pasta separately. Cook pasta until al dente according to package directions. (Make sure to salt your water generously!) Combine noodles and soup just before reheating and enjoying.
