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Chickpea Noodle Soup

The vegan version of chicken noodle soup. This chickpea noodle soup is filling, nourishing and super comforting. Feeding a crowd is super easy with this one-pot vegan soup. Hearty and flavorful, this soup is kid-approved.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Soup
Cuisine Italian
Servings 5


  • 13 Oz Can Chickpea
  • 1 Cup Any Pasta Of your choice
  • ½ Cup Tomato Puree
  • 1 Medium Chopped Onion
  • 2 Medium Carrot, chopped
  • 1 Celery, chopped
  • 4-5 Chopped Garlic Cloves
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter or any vegan butter
  • 1 Tsp Italian Seasoning
  • 6 Cup Vegetable Stock /Broth
  • ½ Tsp Red Pepper Flakes
  • ¼ Tsp Crushed Black Pepper flakes
  • Salt to taste
  • 2 Bay leaves


How to Cook in an instant Pot

  • Turn on the instant pot and switch on the saute button.
  • When it displays hot, add olive oil/butter to it.
  • Add garlic and onion to the pot and saute till they look golden and transparent.
  • Furthermore add celery, carrots, green beans, and cherry tomato to the soup.
  • Cook for 1-2 minutes, stirring frequently.
  • Add chickpeas, pasta, vegetable broth and tomato puree to the instant pot and stir it.
  • Season the soup with red pepper flakes, salt and pepper. Add Italian seasoning at this point.
  • Cover the lid and turn the valve to seal in position.
  • Cook on high pressure for 4 minutes.
  • Let the steam release naturally.
  • Remove the lid once it's without pressure. Taste the seasoning.
  • Garnish with fresh parsley. (optional)
  • Enjoy!!!
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