Chickpea Noodle Soup Recipe (High Protein)
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Jump to RecipeThis vegan chickpea noodle soup recipe is a high-protein bowl of comfort food! Great for meal prep, batch cooking, or making ahead.
This hearty soup makes a great lunch or a light dinner! Serve with a salad and a slice of thick crusty sourdough for a fantastic and tasty meal.
Want more high protein soup recipes? Try our red lentil soup with coconut milk, pinto bean soup, or our favorite vegan chili mac.
Nothing says cozy like a warm bowl of homemade soup – I am constantly trying out new and delicious soup recipes to make with pantry staple ingredients. This vegan chickpea noodle soup recipe was a winner, and so easy to make.
A hearty and satisfying high protein soup is ready in about 20 minutes, with common pantry ingredients. I used canned chickpeas, dried pasta (you can use a high protein pasta, if desired), vegetable broth, and spices that I always keep in my cupboards. It’s a great inexpensive soup too, a great clean-out-the-fridge recipe.
This Vegan Chickpea Noodle Soup Recipe Is
- Bright
- Fresh
- Comforting
- Flavorful
- Warming
- Earthy
- Vegan, Gluten Free, and SO simple
- Made with pantry staple ingredients
Ingredients You’ll Need
- Pasta: I used rotini pasta, but you can use any fun shaped pasta you prefer! You can buy high-protein pasta too, which would be a great addition to this soup.
- Sweet Onion
- Extra virgin olive oil
- Garlic
- Carrots
- Celery
- No Salt Added Canned Chickpeas
- Low sodium vegetable stock
- Thyme
- Garlic Salt: for a little extra flavor than traditional salt. I like to use this garlic salt in my savory Italian dishes for that extra kick.
- Fresh Parsley
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Variations
- Add in other great veggies – like baby spinach, zucchini, or peas.
- You can add in other types of beans too if you prefer – lentils, black beans, or pinto beans would also work instead of the chickpeas.
How to Make this Recipe
- Cook pasta according to package instructions. Drain and set aside for later.
- Meanwhile, in a large soup pot, heat the olive oil over low heat. Add the onion and garlic and saute for 5 or 6 minutes until the veggies become translucent.
- Add the carrots and celery and saute for 3 minutes more. Then add the chickpeas, vegetable stock, thyme, and garlic salt. Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked.
- Add the fresh parsley to the soup and stir. Taste, and add more seasoning as needed.
- To serve, add noodles to a bowl and ladle the hot soup over. Wait until broth has fully cooked before adding pasta into the soup (to avoid overcooking).
Recipe FAQs
I like using a rotini pasta (you can opt for a high protein rotini as well) or any small or medium pasta will do: macaroni, orzo, small shells, or ditalini pasta.
This soup has many of the same components as classic chicken noodle soup: carrots, celery, onions, pasta, and chickpeas in place of chicken. It’s a great vegan alternative to this classic soup.
Store any leftover soup in an airtight container and refrigerate for up to 3 to 4 days.
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Chickpea Noodle Soup
Ingredients
- 8 ounces pasta of choice
- 2 tablespoons extra virgin olive oil
- 1 sweet onion chopped
- 6 cloves garlic
- 3 carrots diced
- 3 stalks celery chopped
- 2 chickpeas
- 6 cups Vegetable Stock low sodium
- 1 teaspoon thyme
- 1 teaspoon garlic salt
- 1/2 cup fresh parsley chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside for later.
- Meanwhile, in a large soup pot, heat the olive oil over low heat. Add the onion and garlic and saute for 5 or 6 minutes until the veggies become translucent.
- Add the carrots and celery and saute for 3 minutes more. Add the chickpeas, vegetable stock, thyme, and garlic salt. Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked.
- Add the fresh parsley to the soup and stir. Taste, and add more seasoning as needed.
- To serve, add noodles to a bowl and ladle the hot soup over. Wait until broth has fully cooked before adding pasta into the soup (to avoid overcooking).
Notes
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup. Additions and Variations
- Add in other great veggies – like baby spinach, zucchini, or peas.
- You can add in other types of beans too if you prefer – lentils, black beans, or pinto beans would also work instead of the chickpeas.
Nutrition
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I used a yellow onion, because that’s what I had, and chickpea pasta. I left out the garlic salt, and added garlic powder instead. I sauteed the veggies in water in the instant pot, threw all the rest of the ingredients in, including the pasta, and set the timer for 10 minutes. (I’m lazy, and don’t like to wash more pans than I have to! ?) Good stuff! I will make it again!
Hi Deb – I love that pasta cooking hack, so glad it worked for you! Thank you again for rating it 🙂
– Kelly
Healing Chickpea Noodle Soup. Vegan, Gluten Free, High Protein. A restorative, simple, nourishing soup for fall or winter with cleansing veggies and herbs, and lots of lemon! Add in the onion (plus an extra pinch of sea salt) and saute for about 5 minutes. Then add in the carrots and celery and saute another 5 minutes.
Soup is always welcome at this time of year