Italian Pasta e Ceci Chickpea Soup

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By: Clara Updated: November 5, 2026

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Italian Pasta e Ceci Chickpea Soup is pure comfort in a bowl. It is hearty without feeling too heavy, and its simple, savory flavors make it a lovely meal to share with family. I especially like how the chickpeas and pasta turn a few pantry staples into a filling, cozy soup.

The flavor starts with extra-virgin olive oil, garlic, carrot, celery, and onion. Fresh rosemary adds an earthy note, while fresh chili or red pepper flakes bring gentle heat. Chickpeas, tomatoes, and a Parmesan rind make the broth rich and savory, and ditalini gives every spoonful a satisfying bite.

Even though the soup tastes as if it simmered all day, the method is straightforward. First, soften the vegetables and aromatics. Next, simmer the chickpeas and tomatoes, then add broth and a Parmesan rind. Finally, cook the pasta right in the pot and serve with olive oil and grated Parmesan. Prep takes 10 minutes, cooking takes 45 minutes, and the recipe makes six servings.

This Italian Pasta e Ceci Chickpea Soup is just right for chilly evenings, casual family dinners, or a relaxed weekend lunch. It also works well for meal prep, though the pasta will soak up some broth as it rests.

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Why You’ll Love This Italian Pasta e Ceci Chickpea Soup

• Comforting and filling: Chickpeas and small pasta make each bowl hearty, while the tomato broth keeps it bright.
• Made with everyday ingredients: Canned chickpeas, tomatoes, vegetables, and pasta are easy to find and keep on hand.
• Simple to prepare: The soup comes together in one heavy pot, with easy steps and no complicated techniques.
• Easy to adjust: Choose water, vegetable broth, or chicken broth, and make the chili as mild or spicy as you like.
• Great for leftovers: The flavors deepen after a day in the fridge. Just add a splash of broth or water when reheating.

Chickpea Tips

For this Italian Pasta e Ceci Chickpea Soup, use a 15-ounce can of chickpeas with its liquid, or use about 2 cups of cooked chickpeas with some of their cooking liquid. The liquid adds body and a little starch to the broth, so avoid rinsing canned chickpeas for this recipe. If you use home-cooked chickpeas, choose tender ones that hold their shape but are soft enough to bite easily. Since canned chickpeas and their liquid can vary in saltiness, season the soup lightly at first and adjust near the end.

Options for Substitutions

• Olive oil: Use a little less if you prefer a lighter soup, then finish each bowl with a drizzle. For a different flavor, use a mild oil, though olive oil gives the soup its classic taste.
• Rosemary: Substitute fresh thyme, or use about 1 teaspoon of dried rosemary. Dried herbs can be stronger, so start with less.
• Chili: Use red pepper flakes, omit the heat, or add a little more if you like a spicy bowl.
• Broth: Use vegetable broth for a vegetarian-friendly base, chicken broth for a richer flavor, or water for a simple, lighter broth. Check the salt level of prepared broth before seasoning.
• Parmesan rind and topping: If you do not have a rind, simmer the soup without it and add grated Parmesan at the table. For a dairy-free version, leave out both and finish with olive oil.
• Pasta: Ditalini is a good fit, but another small, short pasta works too. Small shells, elbow macaroni, or small tubes are useful alternatives. Check the package as cooking times vary.

Watch Out for These Mistakes

First, do not rush the vegetables. Let the carrot, celery, and onion soften gently in the olive oil for about 6 minutes. If the heat is too high, the garlic may brown before the vegetables become tender and can taste bitter.

Next, add the rosemary and chili after the vegetables have softened. These aromatics need only about 2 minutes in the oil. However, if you cook the garlic or herbs for too long, their flavor can turn harsh.

Also, wait to add most of the salt until the soup has simmered. Parmesan, broth, and chickpea liquid may already contain salt, so taste before adding more. In particular, use a light hand if your broth is salted.

Finally, watch the pasta closely. Cook it at a gentle boil until just tender, and stir now and then so it does not stick to the bottom. Pasta keeps absorbing broth after cooking, so the soup will thicken as it sits. Add water or broth when reheating to loosen it.

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What to Serve With Italian Pasta e Ceci Chickpea Soup?

Serve this soup with crusty Italian bread or garlic bread for soaking up the tomato broth. A crisp green salad with a simple vinaigrette adds a fresh contrast, while roasted broccoli or green beans make the meal more substantial. For an easy finish, offer extra grated Parmesan and a small dish of olive oil at the table.

Storage Instructions

Store: Cool the soup, then place it in a sealed container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so expect the soup to become thicker.

Freeze: For the best texture, freeze the soup before adding the pasta. Store the chickpea and tomato base in freezer-safe containers for up to 3 months. Thaw it overnight in the refrigerator, bring it to a simmer, and cook fresh pasta in the soup. You can freeze the finished soup, too, but the pasta may soften after thawing.

Reheat: On the stovetop, warm the soup in a saucepan over medium-low heat, stirring often. Add a splash of broth or water until it reaches the consistency you like. For the microwave, place one serving in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each one. Add extra liquid as needed, and make sure the soup is hot throughout.

Recipe Info

• Preparation Time: 10 minutes
• Cooking Time: 45 minutes
• Total Time: 55 minutes
• Level of Difficulty: Easy
• Servings: 6
• Calories: 353 kcal per serving

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

These estimates can vary with your choice of broth, pasta, chickpea liquid, and Parmesan. Per serving, expect approximately:

• Calories: 330-380
• Protein: 12-16 g
• Fat: 10-15 g
• Carbohydrates: 45-55 g

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for garnish
• 2 garlic cloves, lightly crushed
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 small onion, finely diced
• 1 tablespoon minced fresh rosemary
• 1 fresh chili pepper, or a generous pinch of red pepper flakes
• 1 (15-oz) can chickpeas with their liquid, or 2 cups cooked chickpeas plus cooking liquid
• 1 (14-oz) can diced or chopped tomatoes
• 6 cups water, vegetable broth, or chicken broth
• 1 Parmesan rind, plus grated Parmesan for serving
• Kosher salt
• 2 cups ditalini pasta, or another small, short pasta

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Step-by-Step Instructions

Step 1: Soften the Vegetables and Aromatics

Warm the olive oil in a heavy pot over medium heat. Add the garlic, carrot, celery, and onion, then cook for about 6 minutes, stirring now and then, until the vegetables soften. Next, stir in the rosemary and fresh chili or red pepper flakes. Cook for 2 minutes more, taking care not to let the garlic brown.

Step 2: Simmer the Chickpeas and Tomatoes

Stir in the chickpeas with a ladleful of their liquid. Then add the tomatoes and mix well. Partially cover the pot and simmer for about 5 minutes, until the mixture reduces slightly and the flavors begin to blend.

Step 3: Add Broth and Parmesan Rind

Pour in the water or broth, then add the Parmesan rind and a pinch or two of kosher salt. Bring the soup to a simmer. Cook gently for about 20 minutes, until the vegetables are very soft and the rind has softened. Meanwhile, taste the broth and keep in mind that the Parmesan may add salt as it cooks.

Step 4: Cook the Pasta

Stir in the ditalini or other small pasta. Bring the soup to a gentle boil and cook for about 15 minutes, or until the pasta is just tender. Stir occasionally to keep it from sticking. Since pasta shapes and brands cook at different rates, check the package and taste a piece near the end.

Step 5: Season and Serve

Taste the soup and add more salt if needed. Ladle it into bowls, then finish each serving with a drizzle of olive oil and grated Parmesan. For extra flavor, add a little more rosemary or a pinch of red pepper flakes at the table.

Step 6: Cool and Store Leftovers

Let leftover soup cool, then transfer it to a sealed container and refrigerate for up to 3 days. As it sits, the pasta will absorb broth and the soup will thicken. When reheating, stir in a splash of water or broth until the texture is loose and spoonable again.

Conclusion

Italian Pasta e Ceci Chickpea Soup brings chickpeas, tender pasta, vegetables, tomatoes, and rosemary together in a savory one-pot meal. It takes 10 minutes to prepare and 45 minutes to cook, and it makes six comforting servings. Try it for your next chilly-night dinner, then share how you adjusted the spice or pasta. If you enjoy easy, cozy soups, explore more simple pantry-friendly recipes for your next meal plan.

Italian Pasta e Ceci Chickpea Soup

This comforting and filling soup combines chickpeas, tender pasta, vegetables, and savory tomatoes, making it a perfect meal for chilly evenings.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 353

Ingredients Method Notes

Ingredients

  

Vegetables and Aromatics

• 1/4 cup extra-virgin olive oil, plus more for garnish
• 2 cloves garlic, lightly crushed
• 1 medium carrot, finely diced
• 1 stalk celery, finely diced
• 1 small onion, finely diced
• 1 tablespoon minced fresh rosemary
• 1 fresh chili pepper or a generous pinch of red pepper flakes

Main Ingredients

• 1 15-oz can chickpeas with their liquid, or 2 cups cooked chickpeas plus cooking liquid Do not rinse canned chickpeas.
• 1 14-oz can diced or chopped tomatoes
• 6 cups water, vegetable broth, or chicken broth Choose based on preference.
• 1 Parmesan rind plus grated Parmesan for serving If no rind, add grated Parmesan at the table.
• Kosher salt Season to taste.
• 2 cups ditalini pasta, or another small, short pasta Small shells or elbow macaroni can also be used.

Method

 

Preparation

1. Warm the olive oil in a heavy pot over medium heat.
2. Add the garlic, carrot, celery, and onion, and cook for about 6 minutes, stirring occasionally, until the vegetables soften.
3. Stir in the rosemary and fresh chili or red pepper flakes, and cook for another 2 minutes while taking care not to let the garlic brown.

Cooking the Soup

1. Stir in the chickpeas with a ladleful of their liquid, then add the tomatoes and mix well. Partially cover the pot and simmer for about 5 minutes.
2. Pour in the water or broth, and add the Parmesan rind along with a pinch or two of kosher salt. Bring the soup to a simmer, and cook gently for about 20 minutes.
3. Stir in the ditalini or other small pasta. Bring the soup to a gentle boil and cook for about 15 minutes, or until the pasta is just tender.
4. Taste the soup and add more salt if necessary. Serve with a drizzle of olive oil and grated Parmesan.

Storing Leftovers

1. Let the leftover soup cool, then transfer it to a sealed container and refrigerate for up to 3 days.
2. When reheating, stir in a splash of water or broth until the texture is loose and spoonable again.

Notes

This soup gets thicker as it sits due to the pasta absorbing the broth. Add more liquid when reheating if necessary.