This creamy chickpea noodle soup is a comforting, plant-based twist on a classic favorite.
Packed with protein and fiber from chickpeas, and heart-healthy fats from light coconut milk, it nourishes while satisfying your cravings.
Quick and easy to make, this soup is perfect for weeknight dinners, meal prep, or cozy days when you want something warm, wholesome, and flavorful.
Creamy Chickpea Noodle Soup
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
- Measuring Cups and Spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 medium carrots diced
- 3 celery ribs diced
- 3 garlic cloves minced
- 3 tablespoons fresh sage chopped
- ½ teaspoon salt
- 1 teaspoon dried thyme
- ¼ teaspoon turmeric
- 6 cups vegetable broth
- 1 15 oz can light coconut milk
- 1 15 oz can garbanzo beans, drained and rinsed
- 1 ½ cups rotini pasta
- Freshly ground black pepper to taste
Instructions
- Prepare the Vegetables: Begin by washing, peeling, and dicing all your fresh vegetables. Dice one medium yellow onion finely, chop three medium carrots into small, even pieces, and cut three celery ribs into bite-sized chunks. Mince three garlic cloves. This preparation ensures that each vegetable cooks evenly and releases its natural sweetness and flavor into the soup.
- Heat the Olive Oil: Place a large pot or Dutch oven over medium-high heat and add one tablespoon of olive oil. Allow it to warm for about 30 seconds to a minute, until it glistens and spreads easily across the bottom of the pan. This step is essential to gently sauté the vegetables without burning.
- Sauté the Aromatics: Add the diced onion, carrots, and celery to the heated oil. Stir continuously for 3–4 minutes, allowing the vegetables to soften slightly. Then add the minced garlic, 3 tablespoons of chopped fresh sage, ½ teaspoon salt, 1 teaspoon thyme, and ¼ teaspoon turmeric. Continue cooking for another 5–6 minutes, stirring frequently, until the onions become translucent and the vegetables are tender but still slightly firm. This creates a rich, fragrant base for your soup.
- Add the Broth and Chickpeas: Carefully pour in 6 cups of vegetable broth, then add one drained and rinsed 15 oz can of garbanzo beans (chickpeas). Increase the heat to bring the mixture to a gentle boil. Stir occasionally to ensure that the chickpeas are evenly distributed and the flavors meld together. Boiling the broth at this stage allows the vegetables to soften fully and absorb the seasoning.
- Cook the Pasta: Once the soup reaches a boil, add 1 ½ cups of rotini pasta. Reduce the heat slightly to maintain a steady boil and cook for 5–6 minutes, or until the pasta reaches al dente texture. Stir occasionally to prevent the pasta from sticking together or to the bottom of the pot. Check the pasta package instructions, as cooking times can vary depending on the brand.
- Incorporate the Coconut Milk: After the pasta is cooked, reduce the heat to low and stir in one 15 oz can of light coconut milk. Mix thoroughly until the soup takes on a creamy consistency. Coconut milk adds a subtle richness and smooth texture without overpowering the natural flavors of the vegetables and herbs.
- Taste and Adjust Seasoning: Taste the soup carefully and adjust the seasoning if needed. Add freshly ground black pepper to taste and, if desired, a pinch more salt. Stir well to evenly distribute the seasoning throughout the soup.
- Serve and Garnish: Ladle the soup into bowls while it’s warm. Optionally, sprinkle a little extra fresh sage or a dash of black pepper on top for presentation. Serve immediately for a comforting, creamy experience.
Notes
- For a richer flavor, sauté the vegetables slowly over medium heat until they begin to caramelize, which enhances the natural sweetness of the carrots and onions.
- Light coconut milk keeps the soup creamy without being overly heavy, but full-fat coconut milk can be used for a more indulgent texture.
- Adjust the seasoning gradually—herbs like sage and thyme are potent, so start with the recommended amounts and taste before adding more.
- Rotini pasta is ideal because its twists trap the creamy broth, but other short pasta shapes like fusilli or penne work well.
- To make this soup gluten-free, substitute the pasta with a gluten-free option or omit pasta and add extra chickpeas for heartiness.
Chef’s Secrets: Elevate Flavor With Simple Techniques
One of the keys to making this soup extraordinary is layering flavors thoughtfully.
Begin by sweating the aromatics (onion, garlic, celery, and carrots) slowly in olive oil, allowing their natural sugars to develop.
Toasting the herbs briefly in the pot releases essential oils that create depth.
For an extra touch, finish the soup with a squeeze of fresh lemon juice or a drizzle of high-quality olive oil, which brightens the flavor and adds richness without extra fat.
Serving Suggestions: Make Every Bowl Delicious
This soup is versatile and pairs wonderfully with a variety of accompaniments.
Serve it with warm crusty bread, garlic toast, or a simple green salad for a light, balanced meal.
For extra protein, top with roasted chickpeas or a sprinkle of nutritional yeast to give a cheesy, umami boost.
It also works beautifully as a meal-prep option—serve over rice or quinoa for a complete, satisfying lunch or dinner.
Storage Tips: Keep Soup Fresh Longer
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To preserve the creamy texture, store pasta separately if possible and add it just before reheating.
When freezing, remove the pasta entirely and freeze only the soup base for up to 2 months.
Reheat gently over low heat, stirring occasionally, and add fresh pasta or extra chickpeas to restore the original consistency.
Frequently Asked Questions
1. Can I make this soup oil-free?
Yes! Simply sauté the vegetables in a small amount of vegetable broth or water instead of olive oil. This will reduce fat while still allowing the vegetables to soften.
2. Can I use canned vegetables instead of fresh?
Fresh vegetables yield the best flavor and texture, but in a pinch, canned or frozen carrots and celery can be used. Drain any excess liquid and adjust cooking time slightly to avoid overcooking.
3. Is this soup suitable for meal prep?
Absolutely! The soup stores well in the fridge for 3–4 days. For best results, cook pasta fresh when ready to eat, as it can become mushy if stored too long.
4. Can I add more protein or vegetables?
Yes, feel free to add extra chickpeas, beans, or vegetables like spinach, zucchini, or bell peppers. Add them during the last 5–10 minutes of cooking so they stay tender yet firm.
5. How can I make the soup creamier without coconut milk?
You can substitute coconut milk with unsweetened almond, oat, or cashew milk.
Alternatively, blend a portion of the cooked chickpeas with broth before adding the rest of the ingredients to create a naturally creamy texture.
