Chickpea and Pasta Soup Recipe

Name: Chickpea and Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 1/2 ounce) can chickpeas, rinsed; 5 cups low sodium chicken broth; ½ cup canned diced tomato, undrained; 2 tablespoons extra-virgin olive oil; 2 teaspoons extra-virgin olive oil; 1 large garlic clove, minced; 1 teaspoon chopped fresh rosemary; crushed red pepper flakes, a pinch (to taste); ¼ teaspoon salt, to taste; fresh ground pepper; ½ cup ditalini or ½ cup tubetti pasta

Servings: persons

1 (15 1/2 ounce) can chickpeas, rinsed
5 cups low sodium chicken broth
½ cup canned diced tomato, undrained
2 tablespoons extra-virgin olive oil
2 teaspoons extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon chopped fresh rosemary
crushed red pepper flakes, a pinch (to taste)
¼ teaspoon salt, to taste
fresh ground pepper
½ cup ditalini or ½ cup tubetti pasta

1
Combine chickpeas, broth, tomatoes, 2 tablespoons oil, garlic, rosemary, and crushed red pepper in a large Dutch oven or soup pot.
2
Bring to a boil over high heat.
3
Decrease heat to med-low and simmer for 20 minutes.
4
Transfer half the soup to a blender or food processor and process until smooth.
5
Return the pureed soup to the pot; season with salt and pepper.
6
Bring to a boil over high heat.
7
Add pasta and cook, stirring often to prevent it from sticking to the bottom, until the pasta is just tender, about 10 minutes.
8
Drizzle 1/2 teaspoon oil over each serving and serve immediately.

780

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15 1/2 ounce) can chickpeas, rinsed, 5 cups low sodium chicken broth, ½ cup canned diced tomato, undrained, 2 tablespoons extra-virgin olive oil, and more.

Yes, Chickpea and Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea and Pasta Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions