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This spaghetti squash soup is a bright and fresh soup recipe loaded with vegetables, chickpeas, and a great broth! Vegan, vegetarian, & gluten free. Great for meal prep, batch cooking, or making ahead.

Think of this soup as a lighter, plant-based version of chicken noodle! It makes a great lunch or a light dinner! Serve with a salad and a slice of thick crusty slice of no knead bread for a fantastic and tasty meal.

chicken noodle soup with spaghetti squash and chickpeas instead of meat and pasta healthy lighter vegan chicken noodle without noodles

Nothing says cozy like a warm bowl of homemade soup – anytime of year! I am constantly trying out new and flavorful soup combinations to make. This easy spaghetti squash soup recipe was a winner, and really fun to enjoy.

This soup makes a great summer recipe for when spaghetti squash or in season – or in the winter when you want a lighter version of classic chicken noodle soup. It’s inexpensive and made with simple whole plant-based ingredients. A warming, nutritious comfort food!

This Spaghetti Squash Soup Recipe Is

Bright
Fresh
Comforting
Easy
Warming
Earthy
Vegan, gluten free, and SO simple
Made with whole food ingredients

The Best Soup with Spaghetti Squash

Soups are staples year-round on our homestead, even in the summer (hello gazpacho)! Soups are simple to make, are inexpensive and budget-friendly, and are great to enjoy all year long. I love making soup with spaghetti squash- it’s a fun alternative to noodles, and the flavor is just fantastic!

Making your own soup from scratch (for yourself or your family) takes comfort food to the next level. Canned soups can be convenient, but they are loaded with sodium, preservatives, and junk. Browse 100+ free homemade soup recipes here for inspiration to simmer!

What’s In This Spaghetti Squash Noodle Soup Recipe?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic produce at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box by clicking here!

Spaghetti Squash – I made a spaghetti squash in the air fryer, and used the strands as a alternative to noodles in this soup.
Olive Oil: I like to use this delicious olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I highly recommend!
Sweet Onion
Garlic
Carrots
Celery
No Salt Added Chickpeas: the staple of all hummuses! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
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
Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out some fantastic low sodium recipes here!

Dietary Modifications for this Soup

This soup is vegan, vegetarian, and dairy free.
To make this recipe gluten free, ensure all ingredients (like vegetable stock and any spices) are certified gluten free if needed.
To make keto or low carb, you can omit the chickpeas or use tofu or chicken if desired.

Easy Plant Based Lunches with Squash

This spaghetti squash recipe makes a great lunch or light meal. It has a wonderfully fresh flavorful from the vegetables and herbs, and has some plant-based protein from the chickpeas to keep you satisfied.

I love light and simple plant-based lunches for an afternoon meal, and soups are a great option all year long. Browse all our lunch recipes for some quick and easy meal inspiration!

How Do You Make Spaghetti Squash Soup?

Cook your spaghetti squash: preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash lengthwise, brush with olive oil and salt, and roast with the cut-side up for 40 minutes. Once squash has finished cooking, take a fork and loosen the squash strands, and scrape them into a bowl. Set these aside for later.
Meanwhile, in a large soup pot, heat the olive oil over low heat. Add the onion and garlic and sauté for 5 or 6 minutes until the veggies become translucent.
Add the carrots and celery and sauté for 3 minutes more. Then add the chickpeas, low sodium vegetable stock, thyme, and salt. Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked.
Add the fresh parsley and the cooked spaghetti squash noodles to the soup and stir. Taste, and add more seasoning if desired. Serve hot!

Have an Air Fryer?

You can also cook your spaghetti squash in the air fryer! Following our easy air fried spaghetti squash recipe, it takes only 20 minutes to cook.

It’s a great short cut, and no oven needed!

More Light Soup Recipes You’ll Love!

Fasolatha, Greek White Bean Soup Recipe

Dairy Free Tomato Soup Recipe

Vegetarian Egg Drop Soup

Butternut Squash Ricotta Soup

Vegetable Udon Noodle Soup

Share this Easy Noodle Soup with Spaghetti Squash

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Spaghetti Squash Soup

Kelly Jensen

This spaghetti squash soup is a bright and fresh soup recipe loaded with vegetables, chickpeas, and a great broth! Vegan, vegetarian, & gluten free. Great for meal prep, batch cooking, or making ahead.

5 from 4 votes

Print Recipe Pin

Cook Time 30

Total Time 30

Course Dinner, Lunch, Soup

Cuisine American

Servings servings

Calories 298 kcal

Equipment

Large Pot

Ingredients

1 large spaghetti squash
2 tablespoons olive oil
1 sweet onion chopped
2 cloves garlic minced
3 carrots diced
3 stalks celery chopped
2 13-ounce cans No-Salt-Added Chickpeas
6 cups Low Sodium Vegetable Stock low sodium
1 teaspoon thyme
1 teaspoon garlic salt
1/2 cup fresh parsley chopped

Instructions

Cook your spaghetti squash: preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash lengthwise, brush with 1 tablespoon of the olive oil and salt, and roast with the cut-side up for 40 minutes. Once squash has finished cooking, take a fork and loosen the squash strands, and scrape them into a bowl. Set these aside for later. *See note below on how to cook spaghetti squash in an air fryer.
Meanwhile, in a large soup pot, heat the remaining tablespoon of olive oil over low heat. Add the onion and garlic and sauté for 5 or 6 minutes until the veggies become translucent.
Add the carrots and celery and sauté for 3 minutes more. Then add the chickpeas, low sodium 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 and the cooked spaghetti squash noodles to the soup and stir. Taste, and add more seasoning if desired. Serve hot!

Notes

Cook Spaghetti Squash in The Air Fryer

You can also cook your spaghetti squash in the air fryer - it's actually my favorite way to cook it! Following our easy air fried spaghetti squash recipe, it takes only 20 minutes to cook at 400 degrees Fahrenheit.

It's a great short cut, and no oven needed - perfect for hot summer nights.