Creamy chickpea noodle soup is a vegan take on a cozy classic! This easy recipe requires a few simple ingredients that are transformed into a mouthwatering bowl of deliciousness. It is loaded with chickpeas, veggies and noodles of course!
This post was originally published on November 28, 2021. It was republished on December 9, 2024 with an updated recipe and photos.
This easy to make vegetarian soup offers comfort during the cold winter months! It is warm and cozy with fresh sage balancing out the flavors and light coconut milk adding a subtle creamy flavor.
This recipe is popular during fall and winter. It is delicious paired with air fryer garlic knots or air fryer crostini for dunking into the soup! If you enjoy this soup make sure to check out ten veggie soup, it's one of my favorites!
Why You'll Love This Recipe
- There is nothing better than a comforting bowl of soup during the colder months.
- Creamy chickpea noodle soup only takes 30 minutes to make from start to finish!
- The spice combination of thyme and sage is one of the keys to making this so flavorful!
Ingredient Notes
- Olive oil - used to saute the vegetables.
- Vegetables - you’ll need a yellow onion, carrots and celery to create the base flavors of this soup.
- Aromatics - fresh sage and garlic add another layer of flavor to this dish.
- Spices - thyme, turmeric, salt and pepper make this soup extra flavorful.
- Light coconut milk - you can substitute 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.
- Rotini - or a pasta of your choice!
Substitutions and Variations
- Extra creamy - use full-fat coconut milk.
- No cream - omit the light coconut milk.
- Spicy - add sliced jalapeños and red pepper flakes for an extra kick!
- White beans - swap in cannellini beans or great northern beans for a variation.
- Pasta - swap in your favorite pasta shape.
- Quinoa - Add in quinoa in place of pasta for added protein!
Step by Step Instructions
Sauté the diced onion, carrots, celery, minced garlic, fresh sage, thyme, turmeric, salt and pepper. Sauté for 8-10 minutes until onions are translucent.
Add the vegetable broth and garbanzo beans. Bring to a boil. Add the pasta and continue to boil for 5-6 minutes, or until pasta is done.
Turn off heat and stir in the coconut milk.
Garnish with more freshly ground black pepper if desired. Serve and enjoy!
Tips and Tricks
- If you're buying vegetable broth from the store make sure to get 2 boxes since you will need 6 cups for this recipe.
- Make sure to finely mince the sage so it mixes well into the soup.
Serving and Freezing
Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat in in the microwave or on the stovetop.
Chickpea noodle soup can be frozen for up to 3 months in an airtight container. Allow the soup to thaw in the fridge overnight before using. To reheat simply use the microwave or stovetop.
Frequently Asked Questions
While chickpea noodle soup is a vegan version of chicken noodle soup there are differences in taste due to the lack of chicken in the recipe. The aromatics and spices create a similar taste and the chickpeas add a delicious textural element to replace the chicken.
No, you can leave out the coconut milk if desired. You can enjoy it without any milk or feel free to use another plant-based milk such as oat milk or almond milk.
Creamy Chickpea Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 carrots diced
- 3 celery ribs diced
- 3 cloves garlic minced
- 3 tablespoons fresh sage
- ½ teaspoon salt
- 1 teaspoon thyme
- ¼ teaspoon turmeric
- 6 cups vegetable broth
- 1 15 oz can light coconut milk
- 1 15 oz can garbanzo beans
- 1 ½ cups Rotini
- Freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or dutch oven over medium-high. When hot, add the diced onion, carrots, celery, minced garlic, fresh sage, salt, thyme and turmeric.
- Sauté for 8-10 minutes, or until onions are translucent and vegetables begin to soften.
- Add the vegetable broth and chickpeas. Bring the soup to a boil.
- Add the pasta and continue to boil for 5-6 minutes, or until pasta is done.*This will depend on the pasta you use, make sure to check the box.
- Stir in the light coconut milk.
- Turn off heat and garnish with freshly ground black pepper. Enjoy!
Notes
- You can omit the coconut milk if desired, or use another plant-based milk such as oat milk or almond milk.
- Swap in cannellini beans or great northern beans if desired.
Anonymous says
I love how this uses pantry stables and it easy to make. Yum!