• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dianne's Vegan Kitchen
  • Home
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact Me
menu icon
go to homepage
search icon
Homepage link
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Vegan Recipes

    Vegan Chickpea Noodle Soup

    Published: Oct 16, 2022 · Modified: Apr 11, 2023 by Dianne · This post may contain affiliate links

    • Share
    • Tweet
    Jump to Recipe - Print Recipe

    Vegan Chickpea Noodle Soup will keep you warm and cozy on chilly days. Homemade soup is terrific for lunch or even light dinner. Made with vegetables, pasta, chickpeas and spices, this recipe is super easy to make. It's vegan with a gluten-free option.

    chickpea noodle soup with text overlay

    Vegan Chickpea Noodle Soup

    I grew up eating that canned soup with the red and white label that Andy Warhol liked so much. As a kid, I thought it was delicious. These days, if I’m in a pinch, I’ll pick up a premade variety from Whole Foods, but I do prefer to make my own. 

    One of my favorites as kid was chicken noodle soup. I didn’t care about so much the chicken, but loved the saltiness of the broth combined with the fun-to-eat noodles. I remember slurping down bowls of it while watching cartoons on sick days. Sometimes, my mom would pack hot soup in a thermos in my Hardy Boys lunchbox for my lunch at school.

    bowl of soup with carrots in the background

    I’ve veganized my favorite childhood soup and made it healthier. Hearty chickpeas are the star of the dish, and I’ve used gluten-free fusilli in the place of noodles. Low sodium vegetable stock takes the place of the salty broth from my younger days.

    I’ve used kale in this recipe to give it a little nutrient boost, as well as a little bit of color. Chicken noodle soup is usually made with celery, but I don’t like cooked celery, so I’ve left it out. Feel free to add a sliced stalk or two if you like it.

    carrots, stock, lemon, chickpeas, kale, onion, garlic, pasta, spices, parsley

    What You Need

    • Vegetable oil
    • Onion
    • Garlic
    • Carrot
    • Vegetable stock
    • Whole grain pasta
    • Chickpeas
    • Dried basil
    • Dried oregano
    • Sea salt
    • Black pepper
    • Kale
    • Parsley
    • Lemon juice

    See the recipe card for exact measurements.

    collage of making soup

    How to Make Chickpea Noodle Soup

    This recipe is super easy to make!

    • First, you sauté the onion, garlic, and carrot.
    • Next, you add the vegetable stock, noodles, and dried herbs to the pot and let it cook until the noodles are tender.
    • Now you add chopped kale to the pot and cook until it has wilted.
    • Finally you add remove the soup from the heat and stir in the lemon juice and parsley.
    chickpea noodle soup in pot with carrots, kale and spoon

    Serving Your Soup

    Serve this vegan Chickpea Noodle Soup on its own for a light meal or pair it with a sandwich for a heartier repast. I love to serve it for lunch with roasted vegetable wraps.

    bowl of soup with carrots, garlic, spoon, lemon, and tomatoes

    Substitutions

    • Any type of pasta noodles can be used in the place of fusilli. If you follow a gluten-free diet, make sure your pasta is gluten-free.
    • You can use chard, baby kale, or baby spinach in the place of kale.
    • Feel free to add celery, if you like.
    two bowls of soups with spoons, tomatoes, and garlic

    Storing Your Soup

    Store any uneaten soup in an air-tight container in your fridge for up to five days. You can also store your soup in the freezer for up to 3 months. Thaw your frozen soup in the refrigerator and then reheat it in a pot on stovetop at medium heat until it's hot.

    bowl of soup with carrots in the background
    Subscribe banner horizontal
    chickpea noodle soup square

    Chickpea Noodle Soup

    Dianne
    Chickpea Noodle Soup will keep you warm and cozy on chilly winter days. This dish is a great lunch or even light dinner.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Soup
    Cuisine American
    Servings 4 servings
    Calories 300 kcal

    Ingredients
      

    • 1 teaspoon neutral-flavored vegetable oil
    • ¼ cup diced yellow onion (about ½ of a small onion)
    • 2 cloves garlic minced
    • 1 large carrot sliced or diced
    • 4 cups vegetable stock
    • 1 ½ cups uncooked whole grain fusilli or similarly shaped pasta, gluten-free, if necessary
    • 1 15-ounce can chickpeas drained
    • ½ teaspoon dried basil
    • ½ teaspoon dried oregano
    • ½ teaspoon sea salt
    • ½ teaspoon black pepper
    • 2 cups chopped kale
    • ¼ cup chopped fresh parsley
    • 1 tablespoon lemon juice

    Instructions
     

    • Heat the oil in a large pot over medium heat. Add the onions, garlic, and carrots and cook, stirring occasionally, until they soften and become fragrant, about 10 minutes.
    • Add the vegetable stock, noodles, chickpeas, basil, oregano, salt, and pepper to the pot. Bring to a bowl and then lower the heat to simmer. Cook, stirring frequently, until the noodles are tender, about 10 minutes. (The time will vary, depending on the type of pasta you use.)
    • Add the kale to the pot and stir until wilted.
    • Remove from the heat and stir in the lemon juice and parsley. Serve hot.
    Calories: 300kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    two bowls of chickpea noodle soup with garlic, carrots, lemon, tomatoes, and spoons

    More soup recipes you might like include

    • African-Inspired Chickpea Peanut Stew
    • Lasagna Soup
    • Roasted Kabocha Soup
    • Curried Cauliflower Cream Soup
    two bowls of Curried Cauliflower Soup with peppers, lime, and basil

    More chickpea recipes include

    • Chickpea Rancheros
    • Chickpea Salad Sandwiches
    • Coconut Chickpea Curry with Spinach
    • Curried Mango Chickpea Wrap 
    curried mango chickpea wraps with limes, tomatoes, cilantro, and curried tahini
    « Autumn Apple Cider Sangria
    Vegan Pumpkin Pasta Carbonara »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

    Subscribe banner horizontal

    Reader Interactions

    Comments

    1. Becky Striepe

      October 22, 2018 at 12:11 pm

      5 stars
      Ooh this looks perfect for fall! We were all 3 under the weather this weekend, and I wish I'd had a batch of this in the fridge!

    2. Dianne

      October 22, 2018 at 2:08 pm

      Thank you, Becky! I hope you're feeling better!

    3. Jenn

      October 23, 2018 at 12:31 pm

      I have everything I need to make this and it's definitely happening this week! Just what I need - my daughter and I both have coughs this week and with the temps dropping all I want is a big bowl of cozy soup! This is perfect!

    4. Dianne

      October 23, 2018 at 1:48 pm

      I hope you enjoy it, Jenn! And I hope you feel better!

    5. Alisa Fleming

      October 24, 2018 at 1:00 pm

      I was just thinking about making noodle soup for lunch! This recipe looks perfect and I have everything on hand.

    6. Dianne

      October 24, 2018 at 2:29 pm

      Thank you, Alisa! I hope you enjoy it!

    7. Cadry

      October 25, 2018 at 6:49 pm

      5 stars
      This looks so cozy, and I'm loving the added nutrient boost of kale. I also remember how fun it was on those days when I had warm soup from home in my Strawberry Shortcake thermos.

    8. Dianne

      October 25, 2018 at 7:00 pm

      Thank you, Cadry! Wouldn't it have been fun to have soup for lunch together in the school cafeteria?

    9. Linda from Veganosity

      October 26, 2018 at 10:31 am

      5 stars
      You can send all of the soup to me! I actually just ate a bowl of "chicken" and wild rice soup for breakfast. LOL! This looks delicious, Dianne. I love that you added kale to it.

    10. Dianne

      October 26, 2018 at 2:49 pm

      Thank you, Linda!

    11. Kathy Hester

      October 29, 2018 at 3:52 pm

      5 stars
      I am always looking for more soup ideas that remind me of old fashioned recipes. I will make this for my partner for sure.

    12. Dianne

      October 29, 2018 at 3:57 pm

      Thank you, Kathy! I hope you both enjoy it!

    13. Marianne

      September 26, 2020 at 1:21 pm

      Wow, this was fantastic. I used chickpea fusili. My Husband I
      Who is not Vegan said this is a keeper.

      Thank you

    14. Dianne

      September 28, 2020 at 9:15 am

      I'm so glad you liked it!

    15. Marianne

      October 16, 2020 at 5:50 pm

      Loved this soup.
      Thank you. It’s an easy go to Winter soup

    16. Dianne

      October 19, 2020 at 10:53 am

      I'm so glad you liked it!

    17. P

      November 22, 2020 at 12:04 pm

      What other fresh and:or frozen greens would work in this recipe if I don’t have kale?

    18. Dianne

      November 23, 2020 at 10:54 am

      You can use spinach, arugula, or chard.

    19. Lynne

      October 21, 2022 at 2:44 pm

      4 stars
      Excellent soup. As always I made changes. I used my own home cooked chickpeas. When I cook them I use part veg broth and water. I used some of that to sauté the onions, garlic and carrots. I increased the spices and in place of black pepper I used Penzeys "Justice", which is a blend of shallots, garlic, onion, green peppercorns, chives and green onion. I also used a whole bunch of kale, not just the 2 cups called for. You can't have too many greens in my opinion! I also doubled the parsley. I know I will be making this again. A very comforting soup!

    20. Dianne

      October 27, 2022 at 9:25 am

      I'm glad you enjoyed it!

    Leave a Reply

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

    Recipe Rating




    Primary Sidebar

    Dianne in Kitchen

    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

    More about me →

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    The Big Book of Vegan Cooking

    Eating Vegan

    Truly Healthy Vegan Cookbook by Dianne Wenz

    Footer

    ↑ back to top

    About

    • Meet Dianne
    • Privacy Policy
    • Disclaimer

    Updates

    • Get Updates from Dianne

    Contact

    • Contact
    • Health Coaching
    • Partner With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.