This hearty one-pot soup builds its flavor from smoky, warming spices — smoked paprika, cumin, thyme, and a pinch of red pepper flakes — simmered with tender carrots, celery, and onion until the whole pot smells incredible. Chickpeas add satisfying heft and protein, while diced tomatoes and vegetable broth create a rich, savory base that coats every noodle. The wide noodles cook right in the broth, soaking up all that spiced tomato flavor and releasing a little starch to thicken things naturally. A big handful of baby spinach wilts in at the end for color and freshness, and a squeeze of lemon juice brightens the whole bowl right before serving. It's a cozy, ladle-into-a-bowl kind of meal that comes together in one pot with minimal cleanup. Simple, comforting, and packed with vegetables and plant-based protein, this soup is a great fit for a vegetarian table.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
Add the garlic, smoked paprika, cumin, thyme, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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