Filled with tender vegetables and creamy chickpeas, with a zip of fresh lemon and Italian herbs, this 25-minute Chickpea Noodle Soup is cozy, delicious, and super easy to make. This is the perfect vegetarian noodle soup to enjoy when the temperatures dip.

Bowl full of chickpea noodle soup with vegetables, broth, and parsley.

A Vegetarian Noodle Soup that Satisfies

If you love a classic chicken noodle soup but want to try a version that ditches the chicken, give this recipe a try! This is the ultimate cozy comfort food, and so quick to make, plus it still packs in all the rich flavors you expect from a hearty soup without a smidge of meat. This is exactly what I want to make when anyone in my house is under the weather or simply needs a hug in a bowl.

Why You’ll Love It

  • Plant-powered protein. We don’t just omit the chicken and leave you hanging. Chickpeas are packed with protein and fiber; adding them means this meal remains filling and nutrient-dense.
  • Quick and easy. Everything cooks together in one pot in about 25 minutes.
  • Versatile. If you want to add extra veggies, spices, or herbs, this is a great base recipe with which to experiment.

My number one tip for this recipe is to use a high-quality broth for your base! A good broth can carry this recipe, and most other soups, on its own. A mediocre broth is likely to need additional seasoning to perk up the flavors. Choose wisely and spend out on the broth — or make your own! — if you can.

Ingredient & Substitution Notes

Here is a visual overview and explanatory notes on the ingredients you’ll need for this recipe. Scroll down to the printable recipe card for quantities.

Chickpeas, pasta, carrots, celery, garlic, olive oil, butter, broth, onion, lemon, Italian seasoning, salt, and pepper.
  • Chickpeas: One of my favorite plant-based proteins! Chickpeas, aka garbanzo beans, are hearty, nutritious, and delicious. Canned chickpeas keep this recipe quick and easy, but see below for a note on using dry chickpeas if you like.
  • Vegetables: A blend of onion, carrot, and celery is quick-cooking but packs in the nutrients for this soup. If you would like to toss in extra veggies, bell peppers or peas can cook right alongside the others and add nice extra color.
  • Pasta: I used rotini for the batch shown here; you can substitute orzo, fusilli, ditalini, or anything else small enough to easily eat in spoonfuls of soup. You can also substitute egg noodles! See a Q&A below on the difference.
  • Broth: If you are going to splurge on one thing, buy a high-quality broth, or make your own! The broth really does matter, since you’re basically drinking it. My favorite is Zoup; it is more expensive than others, but I absolutely notice the difference. You can use vegetable broth or chicken broth if you’re not concerned about keeping this vegetarian. Using a bouillon base is also a good shortcut to great flavor here.
  • Fresh Garlic and Lemon: Fresh is really best for both of these. The flavor is key!
  • Italian Seasoning: An easy shortcut to terrific flavor. Dried Italian seasoning is sold in any spice aisle and typically includes dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram. Some brands may also include dried sage, fennel seeds, garlic powder, crushed bay leaf, or crushed red pepper flakes. Feel free to add an extra pinch of any of those herbs or spices to this soup if there’s one that you really love.
  • Olive oil, butter, kosher salt, and black pepper.
  • Parsley: Fresh or dried.

What is the difference between pasta and noodles?

Although the terms are often used interchangeably, noodles and pasta are not technically the same: noodles contain egg, while pasta as you typically think of it contains just water and milled durum wheat.

This said, for practical purposes, you can use pasta and egg noodles interchangeably in any soup recipe like this one. Just be sure to follow the package directions to cook just to al dente. One thing all pasta shapes and noodles have in common is that they’re pretty gross when soggy and overcooked.

Related: Chicken Noodle Soup with Egg Noodles

Can I make this from scratch using dry chickpeas?

You can prepare the chickpeas from scratch. You will need to start with approximately 1/2 cup of dried chickpeas to yield the same amount as one 15 ounce can of chickpeas, drained and rinsed.

How To Make Chickpea Noodle Soup

This soup is so quick and easy to make, I cross my heart that even the most novice home cook can successfully make it.

  1. Chop and cook onion, carrots, and celery for about 5 minutes in a large Dutch oven or stockpot.
  2. Add garlic and Italian seasoning. These should cook just until fragrant, 30-60 seconds; the garlic should not blacken or burn.
  3. Stir in the broth and bring mixture to a boil.
  4. Add chickpeas and pasta, reduce the heat to medium, and simmer everything gently for about 8-10 minutes, or just shy of the package directions for al dente pasta.
  5. Finish with a sprinkle of lemon juice, parsley, salt, and pepper to taste.
Overhead view of a table with several bowls of chickpea noodle soup, with garnishes of lemon and parsley, and biscuits.

Pro Tip

Buy wedges of Parmesan cheese? Save the rinds in the freezer, then toss one into the broth of soups like this as it simmers. Discard before serving. This is an easy trick to add aroma and flavor to homemade soups and stews.

Vegan Noodle Soup

To make this recipe vegan, omit the butter and use a vegan-certified broth or stock. No other changes are needed.

Want to make it gluten-free? Leave out the pasta or try it with your favorite gluten-free brand.

What To Serve with Chickpea Noodle Soup

We routinely enjoy this soup with garlic bread, biscuits, or crescent rolls for an ultra-easy meal. Add homemade Dutch oven bread or breadsticks if you’re feeling fancy. It also makes a terrific lunch with just crackers, grilled cheese, or simple buttered toast.

Soup and a salad are another classic combination! Try pairing this soup with an everyday Italian salad or our favorite kale blueberry salad for some vibrant winter greens.

Storage & Reheating

  • Chickpea noodle soup keeps well in the refrigerator for 1-2 days. These are our hands-down favorite storage containers for soup.
  • Reheat large quantities over medium heat in a saucepan, or small quantities in the microwave, stirring in between 45-60 second intervals.
  • I have not personally tried to freeze and defrost this soup. The whole batch always disappears on us quickly!

Related Recipes

Quick and easy soups are my jam! For a similar vibe that also includes a tomato base, try my favorite Italian chickpea soup. White bean chicken soup and lemon orzo spinach soup are more cozy classics to enjoy on repeat.

In the market for something equally healthy yet creamy and rich? Carrot red pepper soup is so flavorful and full of veggies, roasted tomato basil soup is the ultimate classic, and creamy tomato tortellini soup is my personal favorite of all time.

Side angle view of a bowl full of vegetarian chickpea noodle soup.

If you try this Chickpea Noodle Soup recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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5 from 1 vote

Chickpea Noodle Soup

Cozy, comforting, and quick!


  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 4 medium carrots peeled and chopped
  • 1-2 ribs celery chopped
  • 1/2 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 8 cups veggie broth low-sodium preferred
  • 1 (15 ounce) can chickpeas drained and rinsed
  • 8 ounces pasta
  • 1 Tablespoon lemon juice from about 1/2 medium lemon
  • 1 Tablespoon chopped fresh parsley or 1-2 teaspoons dried
  • 1/4 teaspoon kosher salt
  • 10-12 cranks fresh-ground black pepper


  • Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat.
    1 Tablespoon olive oil, 1 Tablespoon butter
  • Add carrots, celery, and onion. Sauté, stirring frequently, for 4-5 minutes. Add garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.
    4 medium carrots, 1-2 ribs celery, 1/2 medium yellow onion, 3 cloves garlic, 1 teaspoon Italian seasoning
  • Stir in broth and increase heat to bring liquid to a boil. Add the chickpeas and pasta.
    8 cups veggie broth, 1 (15 ounce) can chickpeas, 8 ounces pasta
  • Reduce heat to medium and cook for 8-10 minutes, or just shy of the pasta’s package directions for al dente, stirring occasionally.
  • When the pasta is tender, add lemon juice, parsley, salt, and pepper. Sample and adjust seasoning to taste. Serve and enjoy!
    1 Tablespoon lemon juice, 1 Tablespoon chopped fresh parsley, 1/4 teaspoon kosher salt, 10-12 cranks fresh-ground black pepper


  • Optional: Add 1-2 teaspoons “no chicken” base Better than Bouillon for more intense flavor in the broth. Mix into the boiling broth before adding the chickpeas and pasta. You can also use the base plus water in place of broth entirely; follow package directions for the correct ratio.
  • If not serving immediately, or if anticipating leftovers, consider cooking the pasta separately and adding it to individual servings, so they don’t soak up excess broth and become soggy. In this case, you can simply simmer the liquid with the chickpeas for 8-10 minutes before adding the lemon juice, parsley, salt, and pepper.
  • To make this recipe vegan, omit the butter and use a vegan-certified broth or stock. No other changes are needed.

Nutrition Estimate

Calories: 507 kcal, Carbohydrates: 86 g, Protein: 20 g, Fat: 10 g, Saturated Fat: 3 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 4 g, Trans Fat: 0.1 g, Cholesterol: 8 mg, Sodium: 223 mg, Potassium: 674 mg, Fiber: 14 g, Sugar: 12 g, Vitamin A: 10321 IU, Vitamin C: 8 mg, Calcium: 101 mg, Iron: 4 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!