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Chickpea noodle soup in a bowl on a green and white checkered towel. In the background is the full pot of soup with a ladle.

Best Vegan Chickpea Noodle Soup

This vegan chickpea noodle soup has a rich, savory golden broth and comes together in 45 minutes. The coziest bowl. Browning the chickpeas first is the move.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Author: Sarah Sullivan

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.

Notes

Veggie broth: I use 2 quarts of regular vegetable broth for this recipe. You can use a chicken-style bouillon if desired, but keep in mind these tend to be quite salty, so you will want to cut back on salt elsewhere in the recipe.
Pasta type: Feel free to use any pasta you like. Acini di pepe, stelline, and orzo work well, but reduce to 3/4 cup as these shapes pack tighter when measured. Conversely, if using a larger shape such as fusilli or bowties, you'll want to use about 1 1/2 cups. (If you have a kitchen scale, measure out 4 ounces of any dry pasta.)
Beans: Cannellini, butter beans, or even lentils work well in this soup in place of chickpeas.
Reduce oil: The full 1/4 cup of olive oil is key for blooming the fat-soluble spices, creating a rich broth, and crisping up the chickpeas. You can reduce to 2 tablespoons total if needed, but the full amount will yield the best texture and depth of flavor.

The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.