• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe
  • Subscribe
  • About
  • Christmas
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
Where You Get Your Protein
menu icon
go to homepage
  • Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegan Recipes
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Soups » Vegan Chickpea Noodle Soup

    Vegan Chickpea Noodle Soup

    Published: Nov 7, 2018 · Updated: Oct 25, 2023 by Marlena Luna · This post may contain affiliate links. · 22 Comments

    Jump to Recipe Pin SaveSaved!
    Vegan noodle soup with chickpeas pinterest pin
    Vegan Noodle Soup on Pinterest
    Collage of noodle soup in a bowl and scooped in a ladle.

    This chickpea noodle soup is a delicious vegan take on the classic chicken noodle soup. It's loaded with common ingredients like noodles, chickpeas, carrots, celery, and onion for a simple homestyle recipe. Make it in the Instant Pot or on the stovetop for an easy dinner. 

    Vegan chickpea noodle soup in a white bowl with a spoon and the Instant Pot in the background.

    Whether you're feeling a little under the weather or you're looking for a simple warming meal, this vegan chickpea noodle soup is just the thing.

    It's a cinch to prepare and always a hit with the family. Especially when one of us isn't feeling well.

    Plus, this noodle soup is ready in under an hour so it makes the perfect last-minute meal paired with crackers or sweet potato biscuits.

    So stay warm and keep healthy this season with a big bowl of this comforting vegan soup! 

    Looking down on a bowl of chickpea noodle soup in a white bowl with crackers on the side.

    Ingredients and Substitutions

    Only a few common ingredients are needed for this recipe.

    • Pasta: I used campanelle pasta, but any smaller pasta you have on hand will work.
    • Chickpeas: The chickpeas add protein to the soup. You can use any kind of vegan protein you like. See variations below for more suggestions.
    • Vegetables: Carrots, celery, and onion are classic chicken noodle soup ingredients. You can switch any of them out for ingredients you have on hand.
    • Broth: Use vegetable bouillon cubes or better than bouillon for full flavor.
    • Nutritional yeast: This adds some extra umami flavor to the soup. You can leave it out if needed.
    • Seasonings: Use salt, garlic powder, onion powder, dried parsley, dried oregano, dried thyme, and bay leaf for the best taste.

    Instructions

    This recipe comes together in 3 simple steps.

    A ladle of soup filled with chickpeas, pasta, carrots, onions, and celery held over an Instant Pot full of soup.

    Step 1: Chop the vegetables and add them to your Instant Pot or a large soup pot.

    Step 2: Add the remaining ingredients to the pot. Stir everything together.

    Step 3: Cook the soup in the Instant Pot for 5 minutes or simmer on the stovetop for 15-18 minutes using the instructions in the recipe card below.

    That's it!

    Vegan noodle soup in a white bowl with a side of saltine crackers.

    Variations

    I added chickpeas to the soup as a vegan chicken replacement. You can stick with the chickpeas or try one of the following instead.

    • vegan chicken
    • white beans
    • baked or pan-fried tofu
    • lima beans
    • peas
    • corn
    • spinach
    • potatoes (1 regular-sized red, gold, or russet should be plenty)
    • mushrooms 

    Or add any protein or vegan chicken substitute you have on hand. Also, feel free to switch out any vegetables for ones you've been needing to use up.

    2 bowls of vegan noodle soup served with saltine crackers.

    Cooks Tips

    • To avoid soft noodles cook them separately. Then, just before serving, add a portion of cooked noodles to each bowl of soup and enjoy!   Store any leftover noodles and soup separately.  This method is also great for a make-ahead recipe.   
    • For full flavor use bouillon cubes or better than bouillon with water instead of boxed broth.
    A white 1 cup measuring cup full of campanelle pasta.

    Frequently Asked Questions

    What noodles are best?

    Any kind of smaller pasta works well in this recipe such as ditalini, pennette, steline, or spiral pasta.
    For this vegan noodle soup, I chose campanelle pasta. It has a ruffled bell-like flower shape and is another great option for soups.

    Do leftovers keep well?

    Yes! However, keep in mind, when the pasta is cooked in the soup it will continue to soak up the liquid. This creates very soft noodles in the leftovers.
    If you don't mind the softer noodles, toss them in and store the leftovers in the refrigerator for up to 4 days.
    Otherwise, the noodles can be cooked and stored separately.

    Can I add extra noodles to the soup?

    Absolutely! I am a bit fan of extra noodles!
    Cook up to 2 cups of dry pasta in a separate pot to not mess with the broth amount and soup flavor.
    If extra pasta is cooked in the soup it will absorb too much broth that the recipe doesn't account for.
    Cooking the pasta separately will yield more broth in the soup and extra pasta to add in!  So, it's definitely the way to go!

    Vegan noodle soup in a white bowl.

    More Vegan Soup Recipes

    For another classic homestyle soup that can be made in the Instant Pot try my Instant Pot Vegetable Soup.  It's loaded with chunky vegetables for a hearty, warming meal!  

    Or if you're looking for a new soup recipe, try my Southwest Vegetable Soup. It's loaded with veggies and seasoned with a mildly spicy, smoky southwest flavor.

    For heartier soups, my Instant Pot Potato Soup, Wild Rice Soup, and Potato Corn Chowder are all great options. They are full of flavor and very filling.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo be sure to tag us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.

    See ya there!

    Recipe

    Vegan noodle soup loaded with carrots, onion, celery, chickpeas and campanelle pasta.

    Vegan Chickpea Noodle Soup

    prep time: 20 minutes minutes
    cook time: 15 minutes minutes
    total time: 35 minutes minutes
    servings: 5 bowls
    This chickpea noodle soup is a delicious vegan take on the classic chicken noodle soup. It's loaded with common ingredients for a simple homestyle recipe. Make it in the Instant Pot or on the stovetop. 
    4.61 stars (74 reviews)
    Print Pin SaveSaved!

    Ingredients

    • 1 cup uncooked campanelle pasta
    • 1 15-ounce can chickpeas, drained and rinsed (or 1 and ½ cups)
    • 2 carrots, peeled and chopped
    • 3 celery stalks, chopped
    • 1 large onion, chopped
    • 6 cups vegetable broth
    • 3 Tablespoons nutritional yeast
    • 1 ½ teaspoons garlic powder
    • 1 ½ teaspoons onion powder
    • 1 teaspoon dried parsley
    • ½ teaspoon dried oregano
    • ¼ teaspoon dried thyme
    • 1 bay leaf
    • Himalayan pink salt, to taste
    • black pepper to taste
    Prevent your screen from going dark

    Instructions

    Instant Pot

    • Add all of the ingredients to your Instant Pot. Use the "Manual" or "Pressure Cook" mode to cook for 4 minutes at high pressure.
    • Once cooked, manually release the pressure after 5 minutes. Check the pasta for doneness and serve when it is tender yet firm.
    • Remove the bay leaf before serving.

    Stovetop

    • Add everything (chopped veggies, broth, pasta, seasoning, and any other add-ins) to a large soup pot.
    • Simmer for 15-18 minutes or until the pasta is tender yet firm and the veggies are cooked.
    • Remove the bay leaf before serving.

    Notes

    • Al dente pasta: Cook the pasta separately, then, add a portion to each bowl before serving. This will keep it from absorbing too much liquid.
    • For full flavor: Use bouillon cubes or better than bouillon with water instead of boxed broth.
    • Salt: Taste the soup before adding any salt. I use anywhere from ¼ teaspoon to 1 and ½ teaspoons of salt for boxed broth, depending on the sodium level. If you're using bouillon cubes or equivalent you probably won't need to add salt.
    • Chickpeas: They can be left out or replaced with another plant-based protein option such as white beans, tofu, or vegan chicken.

    Nutrition

    Serving: 1bowl | Calories: 92kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Sodium: 38mg | Fiber: 3g | Sugar: 3g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Soups
    cuisine: American
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

    More Easy Vegan Dinners

    • Vegan chili in a white bowl topped with diced avocado, chopped cilantro and jalapeño slices.
      The Best Vegan Chili
    • A bowl of vegan taco soup topped with sour cream, vegan cheese, and tortilla chips.
      Vegan Taco Soup
    • Lentil and tofu sloppy joe on a white bun.
      Vegan Sloppy Joes
    • Easy Vegan Fried Rice

    Where You Get Your Protein is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Where You Get Your Protein will receive a small commission from the purchase at no additional cost to you.

    « Vegan Street Tacos
    Pumpkin Dinner Rolls (vegan) »
    11.2K shares
    • Share122
    • Email
    • Tweet

    Reader Interactions

    Comments

      4.61 from 74 votes (73 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate This Recipe




    1. Deb W

      February 16, 2025 at 12:15 pm

      This recipe is so good! All the spices really make it flavorful. I used chickpea fettuccine pasta which worked well :-)

      Reply
      • Marlena Luna

        February 18, 2025 at 2:26 pm

        I'm so glad the soup was a success! The addition of chickpea pasta sounds fantastic, and it provides extra protein. Thank you for your awesome 5-star review!

        Reply
    2. MBrock

      December 31, 2022 at 3:47 pm

      I have been using this recipe for a couple of years now and absolutely love it! The best comfort food for a cold night. Thank you!

      Reply
      • Marlena Luna

        January 02, 2023 at 10:58 am

        I'm so happy you love the recipe! Thank you for the terrific review!

        Reply
    3. Mal

      May 16, 2022 at 2:21 am

      Thinking about batch cooking this. Is it freezable?

      Reply
      • Marlena Luna

        May 16, 2022 at 11:14 am

        It's best to freeze this soup without the noodles because they become mushy after defrosting. To serve after freezing, add freshly cooked noodles to the heated soup. Enjoy!

        Reply
    4. Katie

      April 03, 2021 at 5:28 am

      Love this recipe! Simple, healthy, and delish! Thank you

      Reply
    5. Joe

      December 06, 2020 at 6:59 pm

      Totally AWESOME!!!

      Using this recipe for meal prep, I swapped the whole onion for leeks and green onion. Added Kale, mushrooms, tofu and,
      ditalini. I cooked the ditalini and campanelle separately to add later.

      Thank you so much!

      Reply
      • Marlena Luna

        December 19, 2020 at 3:18 pm

        You’re welcome!

        Reply
    6. Shae

      September 18, 2020 at 1:23 pm

      I used tofu instead of noodles and sautéed the veggies with the tofu before adding the other ingredients. Also added corn and allowed the soup to simmer for 15 minutes. This was seriously delicious! The smell and the taste was so comforting. Thank you!

      Reply
    7. Amanda

      July 26, 2020 at 3:16 pm

      Now I’ve been making chicken noodle soup successfully for years, then went vegan and made some good soup, but NEVER have I ever tasted such a terrific soup!! The smell is incredible, and the taste even better! Note it’s part of my regular line up! Thank you!

      Reply
      • Marlena Luna

        July 28, 2020 at 7:00 pm

        That's so great to hear, Amanda! Thank you for your wonderful feedback! :)

        Reply
    8. sarah

      April 14, 2020 at 12:23 pm

      How do you add the tofu?

      Reply
      • Marlena Luna

        April 14, 2020 at 2:20 pm

        This recipe doesn’t include tofu. But if you’d like to add tofu to the soup I suggest preparing it separately. Dice the tofu into bite sized cubes. Season with your favorite herbs or marinade. Then, bake the tofu until it begins to “dry out” to desired texture. From there it can be added to the soup.

        Reply
    9. Ramia

      December 31, 2019 at 11:32 am

      This was delicious! I subbed Banza brand chickpea flour pasta to make it gluten free as well. Thank you for the recipe!

      Reply
      • Marlena Luna

        December 31, 2019 at 3:19 pm

        Awesome! I’m glad you enjoyed it, Ramia!

        Reply
    10. Tina Cady

      October 27, 2019 at 3:24 pm

      This was so good and so easy! I added in some broccoli and it was great! Thank you for the recipe!

      Reply
      • Marlena Luna

        October 28, 2019 at 1:00 pm

        Broccoli sounds like an excellent addition! I'm glad you enjoyed the recipe, Tina!

        Reply
    11. Sarav

      January 02, 2019 at 1:20 pm

      My family went through a "everyone is sick" phase recently. And this saved the day. Fantastic! Thank you ☺

      Reply
      • Marlena Luna

        January 03, 2019 at 10:56 am

        I'm glad to hear the soup was able to save the day! I hope everyone is feeling much better!

        Reply
    12. Stacia R

      November 19, 2018 at 2:25 pm

      Where it says 1 cup pasta - is that one cup dry? Or how many ounces so I can eyeball the amount based on a 16oz box?

      Reply
      • Marlena Luna

        November 20, 2018 at 11:22 am

        Hi Stacia! The measurement is for 1 cup dry pasta or about 3.5 ounces. Enjoy! :)

        Reply

    Primary Sidebar

    Marlena Luna in a pink sweater holding a coffee mug.

    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

    More about me →

    Popular Vegan Recipes

    • Vegan french toast topped with a butter square and syrup.
      Vegan French Toast
    • Vegan French Toast Casserole
    • A mini loaf of vegan banana bread alongside ripe bananas and chopped walnuts.
      The Best Vegan Banana Bread
    • Vegan potato corn chowder topped with fresh pepper and green onions.
      Vegan Potato Corn Chowder

    Spring Recipes

    • Vegan Lemon Loaf
    • vegan pasta salad in a white serving bowl.
      Vegan Pasta Salad
    • Vegan blueberry muffin
      Easy Vegan Blueberry Muffins
    • Vegan egg salad sandwich
      Vegan Egg Salad

    Footer

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    Sign Up! for new recipes

    Contact

    • Contact Us

    Did you make this recipe?

    Your vote:




    These fields are optional. Click "Rate Recipe" to leave a star rating only.

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.