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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Chickpea Noodle Soup
By Alexandra Caspero on October 3, 2022
Vegetarian Chickpea Soup for the Soul!
Serves 4-6
Chickpea Noodle Soup! A vegetarian twist with chickpeas, vegetables and star pasta. A simple, healthy family friendly meal.
Simple weeknight soups are some are my favorites; my Lemon Chickpea Orzo soup and Tuscan Kale Soup are two of my go-to pasta soup recipes. I love how easy they are to throw together and even though my kids aren’t the biggest bean fans, they’ll eat (almost) anything combined with pasta.
Speaking of, how adorable is this star pasta? When I was a kid, my mom would make cheesy stars for sick days. Exactly as it sounds, cooked star pasta with butter and plenty of parmesan cheese. This is a healthier version, with carrots, celery, onion, garlic and chickpeas.
This chickpea noodle soup is comforting, easy and delicious. A must-save for Fall and Winter!
Everything You Need to Make this Chickpea Noodle Soup:
Ingredients
- Olive oil
- Onion
- Carrots
- Celery
- Garlic cloves
- Poultry seasoning
- Chickpeas
- Vegetable broth
- Stelline pasta
- Lemon juice
- Fresh parsley
- Parmesan cheese
Substitution Recommendations
Butter gives great flavor to this recipe if you wanted to use that instead of olive oil. Dairy-free butter of course would also be an option.
Poultry seasoning is a combination of dried sage and thyme along with nutmeg, marjoram, rosemary and black pepper. If you don’t have poultry seasoning then I’d recommend 1/4-1/2 teaspoon of thyme and sage, or to taste.
Stelline pasta is my favorite for this, but any short pasta like orzo, elbows or ditalini pasta will also work. Parmesan cheese sprinkled on top right before serving adds both umami and saltiness, but dairy-free parm can be used instead or omitted completely.
As with most soup recipes, a good broth makes or breaks this recipe. For a broth base when I don’t have time to make my own, I’m partial to the vegetarian better than bouillon paste or this chickenless broth powder.
How to Make Chickpea Noodle Soup
- Sauté the Aromatics
Heat the olive oil or butter in a large stock pot over medium-low heat. Add in the onion, carrots, celery and salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes. Stir in the garlic cloves and poultry seasoning.
- Add in the chickpeas and noodles
Add in the chickpeas, bay leaf, 7 cups of broth and noodles. Bring the mixture to a boil, then reduce it to a simmer. Stir in the pasta. Cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
- Stir in the lemon juice and parsley
Taste, adding more salt, pepper and/or lemon juice as desired. If you want your soup a little more brothy, then add in the extra cup of broth. Serve immediately with parm cheese, if desired.
How to store this chickpea noodle soup recipe
Any soup with pasta in it will thicken considerably as it sits. If you want to make this ahead of time, then I recommend cooking the pasta separately and then adding to the soup right before serving.
To freeze, you can freeze this soup already made, but the pasta will change texture with freezing and thawing. To gift this soup, like for a new mom or for planned meal prep, then I recommend making the soup without the pasta and placing in a freezer-safe container for 3-4 months.
When ready to enjoy, thaw, reheat and then add in the pasta. I have a collection of 20+ freezer recipes for new moms and this chickpea soup would absolutely work in that capacity! Gift with a jar of uncooked star pasta.
I call this chickpea noodle soup my chicken noodle soup recipe for vegetarians. With plenty of protein and fiber, thanks to the carrots, celery and chickpeas, this healthy soup is also the ultimate comfort food.
We love it with a sprinkle of parmesan cheese on top before serving, but to keep it completely dairy-free, use a vegan parmesan cheese or omit. The saltiness from the cheese really makes a difference!
More Healthy Chickpea Recipes
- Avocado Chickpea Sandwich
- Chickpea Salad Sandwich
- Vegan Chickpea Nuggets
- Moroccan Lentil and Chickpea Soup
- Slow Cooker Butter Chickpeas
More Vegetarian Soup Recipes
- Creamy Tortellini Soup
- Vegetarian Bean Chili
- Spicy Thai Green Curry Soup
- Vegetarian White Bean Chili
- Creamy Chickpea Tortellini Soup
If you try this chickpea noodle soup, make sure to come back to rate it and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
Print
Chickpea Noodle Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: dinner, soup, healthy
- Method: stove top
- Cuisine: American
- Diet: Vegan
Description
Chickpea Noodle Soup! A vegetarian twist with chickpeas, vegetables and star pasta. A simple, healthy family friendly meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: dinner, soup, healthy
- Method: stove top
- Cuisine: American
- Diet: Vegan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: dinner, soup, healthy
- Method: stove top
- Cuisine: American
- Diet: Vegan
Scale
Ingredients
- 3 tablespoons olive oil or butter
- 1 white or yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery sticks, diced
- 1/2 teaspoon salt and pepper
- 4 garlic cloves, minced
- 1/2 teaspoon poultry seasoning
- 1 (15 ounce) can chickpeas, drained and rinsed
- Bay leaf
- 7 to 8 cups vegetable broth, divided
- 1 cup uncooked stelline pasta, mini pasta stars or other small pasta shape
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons fresh parsley, plus more for topping
- parmesan cheese, if desired, for topping
Instructions
- Heat the olive oil or butter in a large stock pot over medium-low heat. Add in the onion, carrots, celery and salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes. Stir in the garlic cloves and poultry seasoning.
- Add in the chickpeas, bay leaf, 7 cups of broth and noodles. Bring the mixture to a boil, then reduce it to a simmer. Stir in the pasta. Cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
- Stir in the lemon juice and fresh parsley. Taste, adding more salt, pepper and/or lemon juice as desired. If you want your soup a little more brothy, then add in the extra cup of broth. Serve immediately with parm cheese, if desired.
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(2 comments) leave a comment
My mother would make me the same sick day meal. Is this a thing?! We called it pastina.
I can’t wait to try this!
Too funny! It must be a thing– that’s what we called it as well 🙂