• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me!
  • Recipes
    • Breakfast
    • Appetizer
    • Soup & Salad
    • Main Dish
    • Sides & Snacks
    • Dessert
    • Drinks
    • Quick & Easy
  • Contact
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About Me!
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me!
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Recipes

    Creamy Chickpea Noodle Soup

    Published: Nov 28, 2021 by Emily Toshiko

    Jump to Recipe·Print Recipe
    chickpea noodle soup with a spoon in a bowl

    Creamy chickpea noodle soup is a vegan take on a cozy classic! This recipe requires a few simple ingredients that are transformed into a mouthwatering bowl of deliciousness. Although there's no chicken in this soup, I don’t feel like I’m missing out on any of the flavor. It is loaded with chickpeas, veggies and noodles of course!

    Why You Should Make Creamy Chickpea Noodle Soup

    • There is NOTHING better than a hot bowl of soup during the colder winter months. 
    • Additionally, creamy chickpea noodle soup only takes about 30 minutes to make start to finish. 
    • I can not stress enough how comforting this soup is!
    • The spice combination of thyme and sage is one of the keys to making this so flavorful!

    What's in This Recipe?

    ingredients for chickpea noodle soup
    • Extra virgin olive oil
    • Onion 
    • Carrots
    • Celery
    • Spices - salt, black pepper, garlic powder, onion powder, thyme, sage and red pepper flakes.
    • Light coconut milk - you can subsitute in full fat coconut milk it you want, however, I find light coconut milk to elicit enough creaminess
    • Vegetable broth - you can make your own homemade vegetable broth or store bought.
    • Garbanzo beans - AKA chickpeas! You can substitute other white beans in place if you don’t have garbanzo beans. I like using garbanzo beans for this soup since they don’t break apart as easily.
    • Ditalini - or any small pasta.
    close up of soup with a spoon

    How to Make Creamy Chickpea Noodle Soup

    1. Heat the olive oil in a large pot or dutch oven over medium-high. When hot, add the diced onion, carrots, celery, salt, black pepper, garlic powder, onion powder, thyme and sage.
    2. Saute for 8-10 minutes, or until onions are translucent.
    3.  Add the vegetable broth, garbanzo beans, and coconut milk. Bring to a boil.
    4. Add the pasta and continue to boil for 8-10 minutes, or until pasta is done.
    5. Turn off heat, garnish with more freshly ground black pepper and red pepper flakes if desired. Serve and enjoy!

    Tips & Tricks

    • I like to make this soup in a dutch oven, however you can use any large pot.
    • You can substitute the light coconut milk for full fat and you will have an extra creamy soup.
    • I use ditalini as the “noodle”, however you can use any small shaped pasta.
    soup with wine glasses

    Looking for More Recipes?

    • If you’re into cozy and comforting, make sure to check out this butternut squash chili.
    • Enjoy creamy chickpea noodle soup with 20 minute garlic knots for the ULTIMATE comfort meal!
    • If you’re looking for a healthier side dish, try out serving this soup with roasted asparagus with lemon
    • Give Toshi’s Table a follow on Instagram or Pinterest for more recipe inspo! 
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    close up of soup

    Creamy Chickpea Noodle Soup

    ★★★★★ 5 from 1 reviews
    • Author: Emily Toshiko
    • Prep Time: 10 minutes
    • Cook Time: 20
    • Total Time: 30 minutes
    • Yield: 4-6 servings 1x
    Print Recipe
    Pin Recipe

    Description

    Creamy chickpea noodle soup is a vegan take on a cozy classic!


    Ingredients

    Scale
    • 1tbsp olive oil
    • 1 onion, diced
    • 2 carrots, diced
    • 3 celery ribs, diced
    • ½ tsp salt
    • 1 tsp thyme
    • ½ tsp ground sage
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 4 cups vegetable broth
    • 1 15-oz can light coconut milk
    • 2 15-oz cans garbanzo beans
    • ½ cup Ditalini
    • Freshly ground black pepper
    • Red pepper flakes (optional)

    Instructions

     

    1. Heat the olive oil in a large pot or dutch oven over medium-high. When hot, add the diced onion, carrots, celery, salt, garlic powder, onion powder, thyme and sage.
    2. Sauté for 8-10 minutes, or until onions are translucent.
    3.  Add the vegetable broth, garbanzo beans, and coconut milk. Bring to a boil.
    4. Add the pasta and continue to boil for 8-10 minutes, or until pasta is done.
    5. Turn off heat, garnish with freshly ground black pepper and red pepper flakes if desired. Serve and enjoy!

    Keywords: creamy chickpea noodle soup

    Did you make this recipe?

    Tag @toshistable on Instagram

    More Recipes

    • Roasted carrots and asparagus with toasted almonds and parsley on a white plate with wooden utensils.
      Sheet Pan Roasted Carrots and Asparagus
    • Vegan ranch dip in blue bowl with a spoon dipping into it.
      Easy Vegan Ranch Dip Using Tahini
    • Overhead view of a mason jar on a wooden coaster filled with thyme simple syrup and garnished with thyme leaves.
      Thyme Simple Syrup
    • Winter old fashioned cocktail on a square coaster garnished with cranberries, rosemary and orange peel.
      The Best Winter Old Fashioned

    Reader Interactions

    Comments

    1. Anonymous

      January 02, 2023 at 12:34 pm

      I love how this uses pantry stables and it easy to make. Yum!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I'm Emily! Welcome to my table! I enjoy creating easy to make recipes that inspire you to eat more veggies! While I don't claim to be vegan or vegetarian, I find that I feel my best when eating a plant forward diet. Give one of these recipe a try, I dare you!

    More about me!

    Popular

    • Roasted crispy cannellini beans in a blue bowl with a spoon.
      Roasted Crispy Cannellini Beans
      Cook Time35 minutes
    • Blueberry lemon drop martinis in martini glasses
      Blueberry Lemon Drop Martini
      Cook Time5 minutes
    • Oven roasted cabbage and potatoes in a white bowl.
      The BEST Oven Roasted Cabbage and Potatoes
      Cook Time40 minutes
    • Featured image of sweet potatoes and black bean bowls.
      Sheet Pan Sweet Potatoes & Black Bean Bowls
      Cook Time40 minutes

    Winter Recipes

    • Close up of ten vegetable soup in a white bowl on a cutting board with a linen.
      Homemade Ten Vegetable Soup
      ★★★★★
    • Close up of beet and butternut squash salad with forks and pomegranate seeds.
      Roasted Beet and Butternut Squash Salad
      ★★★★★
    • roasted brussels sprouts with raspberry balsamic glaze
      Roasted Brussels Sprouts with Raspberry-Balsamic Glaze
      ★★★★★
    • Winter old fashioned cocktail on a square coaster garnished with cranberries, rosemary and orange peel.
      The Best Winter Old Fashioned
      ★★★★★

    Footer

    ↑ back to top

    About

    • About

    Newsletter

    • Subscribe to my newsletter for emails and updates!

    Contact

    • Contact

    Copyright © 2023 Toshi's Table on the Foodie Pro Theme