Easy Vegan Chickpea Soup with Spinach and Pasta (canned chickpeas)

Easy vegan chickpea soup is easy filling delicious and loaded with good for your veggies. When you add chickpea pasta or garden veggie pasta, spinach you have a soup that is more like a healthy meal. This version has an Italian flair with roasted tomatoes, lots of garlic, and Italian seasoning. Add your favorite pasta for a delicious Chickpea noodle soup.


Units Scale
  • 12 oz bag of Wacky Mac Pasta, Enriched Veggie Spirals pasta noodles (or any pasta you like)
  • 4 tablespoons of vegan butter
  • 1 large onion chopped
  • 4 stocks of celery chopped
  • 4 garlic cloves minced
  • 1 can of chickpeas
  • 1 can of Rotel Fire roasted tomatoes with chilies (10 oz)
  • 2 cans (4 oz) of sliced mushrooms or 1 cup of sliced fresh mushrooms
  • 4 cups of vegetable broth
  • 4 cups of water
  • 1 teaspoon of Italian seasoning
  • 4 cups of fresh spinach
  • parsley for garnish


  1. Chop in a uniform medium size the onion and celery, mince the garlic.
  2. If using fresh mushrooms, sliced. Open and rinse the cans of mushrooms and chickpeas (save the juice from the canned chickpeas for other recipes, see above).
  3. In a medium pot cook the pasta noodles according to the package, drain and set aside. 
  4. In a large soup pot melt the vegan butter and saute the chopped onion for 4 to 5 minutes, add the celery and garlic and saute for an additional 3 minutes. 
  5. Next, add the chickpeas tomatoes, mushroom, broth, water, Italian seasoning and bring to a boil. Simmer for 15 minutes on medium. 
  6. Reduce the heat to low and add the cooked pasta and the spinach until the spinach wilts. Stir add parsley to each bowl to garnish if desired. 


Keywords: Easy Vegan Chickpea Soup with Spinach and Pasta