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two white and blue bowls of vegan noodle soup with some kale leaves and scones in the background

Vegan Chickpea Noodle Soup

Imagine a delicious vegan chicken noodle soup, and that's what we've got here! This simple Chickpea Noodle Soup is loaded with veggies, fragrant chickpea broth, and a handful of pasta tossed in at the end. Made in the Instant Pot for super fast and easy cooking, but stovetop instructions are also included.
Course Soup
Cuisine American
Keyword Vegan Noodle Soup
Prep Time 15 minutes
Cook Time 35 minutes
Pressure build / release 30 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 257kcal



  • 1 Tbsp extra virgin olive oil
  • large yellow onion diced
  • 1 cup diced carrot about 2 large carrots
  • 1 cup diced celery about 2 stalks
  • 3 cloves garlic minced
  • 2 tbsp fresh ginger grated
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • salt and pepper
  • 1 cup dried chickpeas or 2 cups cooked / canned chickpeas added at the end
  • 4 cups vegetable broth
  • 4 cups water
  • 2 cups fusilli or other pasta shape
  • salt and pepper to taste
  • 4 cups lacinato kale shredded


Instant Pot Instructions

  • Turn your Instant Pot to "sauté regular" and add 2 Tbsp olive oil to the pot.
  • Add the carrots, celery, onion, ginger, and garlic to the pot, and sauté until the vegetables are slightly soft, about 4-5 minutes.
  • Add the rosemary and thyme and season with a bit of salt and pepper, and sauté for one minute more.
  • Turn the Instant Pot off to stop the sauté function.
  • Add the water, vegetable broth, and dried chickpeas.
  • Seal the lid, and set the Instant Pot to "pressure cook, high" for 35 minutes. It will take about 15 minutes to come up to pressure.
  • When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then flip the switch to "venting" and quick-release the remaining pressure.
  • Open the lid and test the chickpeas. They should be perfectly tender, if they're still a bit crunchy you can replace the lid and pressure cook for an additional 3-5 minutes.
  • Add the pasta, replace the lid, and set to "pressure cook, high" for 3 minutes. Quick release the pressure as soon as the cooking cycle is complete.
  • Remove the lid, and stir in the greens to wilt.
  • Taste, and adjust seasonings if necessary. Serve!

Stovetop Instructions.

  • In a large heavy-bottomed pot heat the olive oil over medium-high heat.
  • Add the onion and sauté for about 3 minutes, then add the garlic, ginger, carrots, and celery.
  • Sauté this mixture for about 5 minutes, until the vegetables are becoming soft.
  • Season with salt and pepper, and add the rosemary and thyme.
  • Add 4 cups vegetable broth and 3 cups water. Bring to a boil, then add the pasta. Boil until the pasta is just al dente.
  • When the pasta is ready, add 2 cups of cooked or canned and rinsed chickpeas, and the greens.
  • Allow the greens to wilt, and then serve.


  • Nutrition values are an estimate only.
  • If you want to freeze the soup, freeze the chickpea soup base without the pasta. Add freshly cooked pasta when you heat up the base. 


Calories: 257kcal | Carbohydrates: 44g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 679mg | Potassium: 569mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5394IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 3mg