Cozy up with this Chickpea Vegetable Noodle Soup – filled with vegetables and noodles and seasoned with Italian herbs for a delicious fall meal. Made in under 30 minutes!
It’s dreary and cold here in the Pacific Northwest.
How quickly times have changed! But I’ve got nothing to complain about. Fall is the perfect excuse to curl up, get cozy, and eat soup – just a few of my favorite things.
And this Chickpea Vegetable Noodle Soup has quickly become one of my favorite soups this fall. Hearty, comforting, and oh-so-satisfying, this soup will make everyone feel a little bit warmer.
This Chickpea Noodle Soup Recipe is awesome because:
- It’s easy to make. It can be made in just one pot and in under 30 minutes!
- It makes a ton! I like to make this soup on Sunday and enjoy it throughout the week for easy grab-and-go lunches.
- this soup is delicious
- but also packed with vegetables and hearty proteins for a healthy wholesome meal
Let’s take a closer look at how to make this soup.
One of the best parts about this Vegetable Noodle Soup is it’s made with just about 8 ingredients that you likely already have on hand. And for the ingredients you don’t have, they are easy to swap out!
The ingredients for this Vegetable Noodle Soup
- Veggie Broth
That’s it! A simple soup that celebrates fall vegetables in a hearty, wholesome, and delicious way!
How to make Chickpea Vegetable Noodle Soup
Step One – Grab your best soup pot
I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. My Dutch Oven is one of the most useful and versatile kitchen tools I have and although it’s a bit pricey, you will use this one over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.
Plus they come in all different colors! Check them out here.
While any soup pot will do, when I have loved and trusted kitchen items, I like to share them with you. As a minimalist, I prefer few, high-quality, multi-functional products and I know many of you share that value. Besides, the holidays are upon us and I know some of you are thinking about gifts for your loved ones already.
Step two: Sauté vegetables
As you would imagine, the onions and garlic are sautéed first until they are nice and translucent. Once the sweet fragrance of onion fills our kitchen, we can add the carrots, celery, and mushrooms. Sauté the vegetable for just about 3 minutes to get them tender and slightly caramelized on the outside.
Step three: Add the remaining ingredients
Toss everything else into your soup pot and bring to a boil. Once boiling, reduce heat to simmer, cover, and simmer until your noodles are cooked all the way through, about 12 minutes. Be careful not to overcook your noodles!
And that’s it! A little bit of sautéing and simmering and you’ve got yourself a warm and hearty Vegetable Noodle Soup.
- This Chickpea Vegetable Noodle Soup is very versatile. That means you can adjust herbs and spices as you please and experiment with different vegetables. Zucchini is a nice alternative to carrots. Mushrooms can be omitted altogether.
- Keep a close eye on the noodles; you want to remove the soup from the heat when the noodles are al dente. The noodles will continue to cook in the hot broth as the soup cools. If you overcook the noodles, they will get soft and mushy.
Serving and storing Vegetable Noodle Soup
- Let soup cool 10 minutes before serving it. Serve it with fresh ground pepper and crackers.
- If you are storing the soup, the noodles will continue to expand in the broth. You may need to add a little bit of vegetable broth when heating it up the following days.
- Soup should be stored in an airtight container in the refrigerator for up to 5 days.
That’s about all you need to know to make the perfect Vegetable Noodle Soup. Let’s give it a go!
Keyword: Vegetable Noodle Soup
Servings: 4 people
Calories: 299 kcal
Author: Sarah McMinn
- 1 tbsp olive oil
- 1/2 medium white onion, diced
- 2 cloves garlic, peeled and minced
- 2 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 2 cups button mushrooms, quartered
- 8 cups vegetable broth
- 2 bay leaves
- 1 tsp fresh thyme
- 1 can chickpeas, drained and rinsed
- 8 oz Fusilli Noodles
- salt and pepper, to taste
In a large soup pot, heat olive oil over medium heat. Add onions and garlic and sauté for about 5 minutes, stirring often, until onions are fragrant and translucent.
Stir in celery, carrots, and mushrooms and sauté for another 3 minutes.
Add vegetable broth, bay leaves, thyme, and chickpeas. Bring to a boil. Reduce heat to a simmer and stir in Fusilli noodles. Cover and let cook for about 12 minutes, until noodles are al dente. Noodles will continue to cook a soup cools.
Let soup cool 10 minutes before seasoning with salt and pepper. Serve with fresh bread or crackers.
To store leftover soup, let soup cool completely before transferring to an airtight container. Soup can be stored in the refrigerator for up to 5 days.