Dinner

Vegan Chickpea Noodle Soup [Stove + Crockpot] Recipe

Name: Vegan Chickpea Noodle Soup [Stove + Crockpot] Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 2 tablespoons of olive oil; 1 medium yellow onion, thinly sliced; 6 garlic cloves, thinly sliced; 3 large carrots, diced; 4 celery ribs, diced; 2 teaspoons of paprika; 1 ½ teaspoons of Italian seasoning; ½ teaspoon of salt; ½ teaspoon of black pepper; 8 cups of vegetable broth; 2 (15-ounce) cans of chickpeas, rinsed and drained; 8 ounces of your favorite pasta; 1 lemon (optional); ½ cups of parsley, chopped (optional)

ByHugo Harnd February 25, 2026February 25, 2026

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Introduction

This Vegan Chickpea Noodle Soup is a hearty and comforting dish perfect for any day. Packed with nutritious vegetables, protein-rich chickpeas, and your favorite pasta, it’s simple to make on the stove or in a crockpot. Enjoy a cozy bowl that’s flavorful and easy to prepare.

A close-up view of a bowl filled with a chickpea and pasta soup, showing three distinct layers: the bottom broth layer, clear and golden, filling the bowl; the middle layer of small shell pasta, soft and pale yellow, scattered throughout; and the top layer made up of chunky vegetable pieces, including bright orange carrots, light green celery, and translucent onions, with small green parsley leaves sprinkled on top. The surface of the soup has some black pepper visible. A silver spoon rests inside the bowl, scooping up chickpeas, pasta shells, carrots, and celery. The bowl is white with a rustic brown rim, placed on a soft white marbled surface with a white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
6 garlic cloves, thinly sliced
3 large carrots, diced
4 celery ribs, diced
2 teaspoons paprika
1 ½ teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
8 cups vegetable broth
2 (15-ounce) cans chickpeas, rinsed and drained
8 ounces your favorite pasta
1 lemon (optional)
½ cup parsley, chopped (optional)

Instructions

Step 1: Heat the olive oil in a large pot with a lid over medium heat. Add the sliced onion and cook for 2 to 3 minutes until it becomes tender and translucent.
Step 2: Add the garlic, carrots, celery, paprika, Italian seasoning, salt, and black pepper. Stir well and cook for 5 minutes, stirring frequently to prevent burning the spices.
Step 3: Pour in the vegetable broth and add the chickpeas. Stir to combine, cover the pot, and bring to a boil.
Step 4: Reduce the heat to a simmer and cook for 15 minutes, or until the carrots are tender.
Step 5: Add the pasta and gently stir to separate it. Turn off the heat and cover the pot immediately. Let it sit undisturbed for 15 minutes to allow the pasta to cook in the hot broth.
Step 6: Remove the lid. Optionally, squeeze in half a lemon and add chopped parsley. Stir gently and taste to check if the pasta is cooked and seasoning is balanced. If the pasta is still undercooked, cover again and let it sit for another 10 minutes off the heat to finish cooking without becoming mushy.

Tips & Variations

Use gluten-free pasta to make this soup gluten-free without sacrificing texture.
Add a pinch of red pepper flakes for a spicy kick.
Stir in fresh spinach or kale just before serving for extra greens.
For a richer flavor, toast the spices briefly in the oil before adding the vegetables.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of vegetable broth or water to loosen the soup, as the pasta will absorb liquid over time. Avoid freezing if you want to maintain the texture of the pasta, as it can become mushy after thawing.

How to Serve

A white bowl filled with a colorful vegetable and pasta soup is placed on a white marbled surface with a white cloth beside it. The soup has three main layers: a light golden broth at the bottom, followed by a mix of large, soft chickpeas and bright orange carrot chunks, and green celery pieces scattered throughout. There are many pale yellow small shell pasta floating on top and mixed in. Some small green herb bits are sprinkled around. A silver spoon is resting inside the bowl, scooping up chickpeas, pasta shells, and a carrot piece. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this soup?

Yes, feel free to use any pasta shape you prefer or have on hand. Just be mindful that cooking times may vary slightly depending on the pasta type.

Can I make this soup in a crockpot?

Absolutely! Sauté the onion, garlic, and spices first, then add all ingredients except the pasta to the crockpot and cook on low for 6-8 hours. Add the pasta in the last 30 minutes to prevent overcooking.