Vegetarian Balsamic-Rosemary Chickpea Noodle Soup

Total time50 min

Prep time15 min

Cook time35 min

Vegetarian Balsamic-Rosemary Chickpea Noodle Soup

Hearty chickpeas and tender whole wheat rotini simmer together in a fragrant broth built on softened onion, carrot, and celery, with fresh rosemary, turmeric, and a hit of red pepper flakes keeping every spoonful warm and savory. A finishing splash of balsamic vinegar adds brightness that cuts through the richness, while baby spinach wilts right into the pot for color and a boost of greens. It's the kind of one-pot soup that tastes like it simmered all day, but comes together in well under an hour. Finished with fresh parsley and a squeeze of lemon, it's cozy, satisfying, and a genuinely great fit for a vegetarian table. Keep it on repeat all season — it reheats beautifully and only gets better as the flavors settle.

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Ingredients

4 servings

3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tsp ground turmeric
½ tsp black pepper, plus more to taste
¼ tsp red pepper flakes
6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 can (15 oz) chickpeas, drained and rinsed
4 oz whole wheat rotini or penne
2 cups baby spinach, loosely packed
2 tbsp balsamic vinegar
1 tsp salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
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.
2
Add the garlic, rosemary, turmeric, black pepper, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.

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