Spring Vegetable Soup with Chickapea Penne

Happy to be partnering with my friends at Chickapea on this wonderful spring soup. As many of you know, I am gluten free so this lentil chickpea pasta is a favorite. Chickapea pasta has a unique texture and wonderful nutty flavor that holds up to all kinds of sauces and ingredients. It’s non-GMO and has a low glycemic index plus it’s a superfood with more than 25 grams of protein.


I’ve combined it with some of my favorite spring vegetables like asparagus, carrots and spring peas to name a few to make a delicious soup. I finished it off by garnishing with a little parsley and freshly grated Parmesan. Such a fabulous way to celebrate spring that leaves you feeling full and satisfied!

Chickapea has also just introduced organic mac and cheese.

This post is in partnership with Chickapea Pasta

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Spring Vegetable Soup with Chickapea Penne

  • Author: nocrumbsleft
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 4-5 servings


  • 2 Tablespoons Clarified butter
  • 1/4 cup chopped shallots
  • 1 Tablespoon of chopped garlic
  • 1 1/2 cup chopped carrots
  • 2 teaspoons kosher salt
  • 1/4 chopped yellow pepper
  • 1 Tablespoon tomato paste
  • 8 cups chicken broth, warmed and divided
  • 1 cup asparagus
  • 1 cup sugar snap peas, cut into three pieces
  • 12 ounces crushed can tomatoes
  • 1 box Chickapea Pasta
  • Parmesan, for garnish
  • Parsley, for garnish


In a large soup pot, over medium high heat, melt the clarified butter. Then add the shallots and garlic to the melted butter, stirring and cooking for 2 1/2 minutes.

Add the carrots to the pot and 1 teaspoon of salt, stirring to combine well and cook for 2 more minutes.

Add the yellow peppers, stirring and cooking for 1 minute.

Then add 7 cups of the warmed chicken broth and stir to combine. Using a medium bowl, dissolve the tomato paste in the remaining 1 cup of warmed chicken broth. Add the mixture to the pot along with the tomatoes, stirring to combine. Then add the Chickapea pasta to the pot and cook for 4 minutes.

Add the sugar snap peas and the asparagus and cook for 2 minutes. When done, add 1 teaspoon of salt, to taste.

Serve with parmesan and parsley.

43 thoughts on “Spring Vegetable Soup with Chickapea Penne

  1. What a beautiful looking soup! And I can’t wait to try chickapea…I am always in search of a great gluten free pasta!! Thank you for the inspiration!!!

    1. It’s a good one

  2. Wow! What an incredible, healthy and nourishing bowl of goodness! And thanks for the giveaway, Terry! Fingers crossed. 🙂

    1. so excited

  3. Loving this beautiful soup, Teri. Such a great way to celebrate spring! Thanks for the inspiration!

    1. 💜💜💜

  4. Teri, what a fabulous way to enjoy soup this Spring! I love how you added the chickapea pasta so it would be a full meal and cozy soup all in one!

    1. I’m so excited to embrace spring and I’m crazy about the soup

  5. Just reading through the ingredients, I can imagine how much flavor is in this soup! Love Chickapea — what a simple and delicious way to add protein to soup.

    1. I’m so pleased with the outcome

    2. ❤️❤️❤️

  6. Love this soup! I’m going to make it

    1. Thanks lucy… it delicious

  7. I love all the different textures you threw into this recipe! My mouth would certainly have a field day eating this! YUM 🙂

    1. Thanks so much I’m absolutely delighted

    2. soup for the win

  8. I love all the hearty yummy spring veggies you added to the awesome soup! And Chickapea FTW!!

    1. yay ♥️♥️♥️✅

  9. Michelle Higgins April 25, 2018 — 7:52 pm

    😍 This look amazing! I could eat that whole pot.

    1. Me too

  10. Teri this soup looks fabulous! Just added what I don’t have on hand to my shopping list!! Thanks for the chance to win. 😊

    1. So many different ways to make it…

  11. peasandcrayons16 April 25, 2018 — 8:10 pm

    Seriously swooning and want to swan dive into this pot of deliciousness! Thanks for the fantastic (and healthy!) recipe – I can’t wait to grab a box of Chickapea Pasta and dive in!

    1. 😘😘😘

  12. What a gorgeous, fresh soup! I love it!

    1. It’s as good as it looks

  13. This soup looks so fantastic…I’ve been looking for new soup recipes so I’ll definitely have to give this a try!

    1. ♥️💜💜☮️☮️

  14. Yum!! 💜 Happy Spring!

    1. it’s a good one

  15. Ahhh, just exactly what I needed this week – true comfort food without messing with my plan…! This is the first I’d heard of the chickpea pasta. I am excited to try it in your scrumptious soup recipe with lovely spring vegetables! Thank you Teri…!

    1. 💟💟💟💟❤️💜❤️

  16. This is such a gorgeous soup! You always come up with the best recipes. And I love that you’ve used Chickapea Pasta in here. It’s our family’s favorite!

    1. thanks love 💜💜💜💜

  17. Gahhhhh! OMG~! I just want to dig right in. Looks so divine!

    1. 💛💛💛

    2. Thanks

  18. Looks beautiful and delicious!

    1. Thanks so much

  19. This looks absolutely amazing!

  20. All your vegan recipes look scrumptious and inspiring.
    I can’t wait to make them all as vegetables start arriving at my farmers market in Philadelphia.
    I had an interesting and delicious dish at this great fish restaurant called Mary’s Fish Camp, in the West villlage in NYC. Pea pancakes served with a smoked trout dip.
    Wow. Go for it Teri.
    Nancy Sharkey

    1. Sounds fantastic

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