Name: Pasta e Ceci (Italian Chickpea Soup Recipe)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion (1 1/2 cups); 2 tablespoons garlic, minced; pinch of red pepper flakes; 2 large carrots, diced into small pieces; 4 cups vegetable broth (or chicken broth); 14-ounce can of whole tomatoes; 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried); 1 teaspoon Italian seasoning; 1 teaspoon sea salt; 1/4 teaspoon black pepper; 15-ounce can chickpeas, drained -1 1/2 cups; 3 ounces ditalini pasta (or orzo, or other small quick cooking pasta); 2 cups Swiss chard leaves, chopped small (optional-saute chopped stems in with the onions); 1/2 cup fresh parsley or basil (or both); Serve with 2 ounces of grated parmesan or pecorino cheese (see notes for the rind) or a drizzle of good olive oil (or both).

Pasta e Ceci is a simple, hearty Italian chickpea soup packed with savory flavor. Comforting, nourishing, and satisfying enough to please everyone at the table. Make it in one pot in 40 minutes, perfect for busy weeknights.

pot of pasta e ceci with grated cheese and fresh herbs with a wood utensil.

If you’re craving a cozy, one-pot meal, Pasta e Ceci is one of those wonderfully simple Italian recipes where a handful of humble ingredients becomes something incredibly comforting. Made with a rich tomato-rosemary broth, hearty chickpeas, tender pasta, and silky greens, this rustic Italian chickpea soup is full of satisfying flavor.

I especially love how the pasta cooks right in the broth, releasing its starches to give the soup a lovely, silky texture. I find myself returning to this Italian classic over and over again on chilly evenings, with warm sourdough bread and freshly grated Parmesan. Italian comfort food at its best!

Why you’ll love our Pasta e Ceci recipe!

Made with simple pantry ingredients. Canned chickpeas and tomatoes, broth, and pasta come together with a few fresh ingredients to create a satisfying, budget-friendly meal.

Hearty and comforting. Chickpeas and pasta make this soup substantial enough for dinner, while Swiss chard adds a nourishing boost of greens.

Made in one pot for minimal cleanup. Everything cooks in one pot, including the pasta, making this an easy weeknight dinner.

ingredients for pasta e ceci - onion, jar of broth, garlic cloves, carrots, bowl of chickpeas, ditalini pasta, and whole tomatoes, fresh parsley, chard, parmesan block, and pinch bowls of red pepper flakes, salt and pepper, and Italian seasoning.

Pasta e Ceci Ingredients

Chickpeas (canned): Add a hearty, slightly nutty flavor and tender texture. Canned chickpeas are convenient, but you can use cooked dried chickpeas.
Ditalini pasta: A tiny pasta that adds a satisfying bite without overwhelming the chickpeas. You can also use orzo, small shells, or any other small, quick-cooking pasta. Feel free to use a small gluten-free pasta.
Onion and garlic cloves: Create the savory, aromatic foundation of the soup. Sautéing them in olive oil before adding the broth helps develop sweetness and depth.
Carrots: For subtle sweetness, color, and another layer of flavor to balance the tomatoes and savory broth.
Red pepper flakes: Just a pinch adds gentle warmth. Aleppo chili flakes work here, too. Adjust to taste or feel free to leave them out.
Vegetable broth: Or chicken broth, forms the flavorful base of the soup.
Whole tomatoes (canned): I like to use canned whole tomatoes because they’re usually made from higher quality, better-ripened tomatoes. If you prefer a smoother texture, crush them with your hands as you add them to the pot. Using whole tomatoes gives you more control over the texture, as well as a richer, fresher tomato-y broth.
Fresh rosemary: Adds a fragrant, earthy, slightly piney flavor that pairs beautifully with chickpeas and tomatoes. Fresh is my preference, but dried rosemary can work in a pinch (use less as its flavor is concentrated).
Italian seasoning: Adds another layer of aromatic herbs, creating a well-rounded, savory broth.
Swiss chard leaves: Add beautiful color, tender greens, and a slightly earthy flavor. Spinach or kale can be substituted. If you want to include the stems, slice them thinly and sauté them with the veggies.
Parmesan cheese: Freshly grated Parmesan adds salty, nutty richness and a wonderfully savory finish. Pecorino Romano is another delicious option. Save the rind to add to the simmering soup for extra richness!
Fresh parsley or basil: Or both! Fresh herbs brighten the finished soup and balance the rich tomato broth.

How to Make Italian Chickpea Soup (Pasta e Ceci)

1. Sauté the aromatics. Add olive oil to a large pot or Dutch oven and bring to medium heat. Sauté onions, garlic, carrots, and red pepper flakes for 5 minutes, stirring frequently, until onions are fragrant.

pot with sautéed onions and carrots with a wooden spatula.

ingredients to make pasta e ceci in a pot with a wooden spatula, including chickpeas, tomatoes, and Italian seasoning.

2. Simmer. Add the broth and tomatoes. Use a spoon or fork to break up the tomatoes, leaving some chunks. Add the rosemary, Italian seasoning, salt, black pepper, and chickpeas. Stir and bring the soup to a simmer.

3. Cook the pasta and wilt the greens. Add the pasta and simmer for 10 minutes, or until al dente. Add the chard leaves to gently wilt.

making pasta e ceci with ditalini pasta, broth, dried herbs, and tomatoes in a pot.

adding chopped chard leaves to a pot of pasta e ceci.

4. Taste and adjust. Taste, adding salt, pepper, red pepper flakes, or Aleppo flakes as needed. A splash of vinegar helps balance the flavors. When adjusted to preference, turn off the heat. Stir in half the herbs.

wilting the greens into the pot of pasta e ceci.

dutch oven with pasta e ceci and a wooden utensil.

5. Serve. Ladle into bowls with freshly grated Parmesan cheese or pecorino Romano, a drizzle of olive oil, and fresh parsley or basil.

bowl of pasta e ceci with grated cheese and fresh herbs and a spoon.

Chef’s Tips

Dry white wine is my favorite way to add depth and richness. Stir in a 1/4 cup before adding the broth. Let it simmer for a few minutes to reduce and cook off the alcohol.
I’ve made this vegan without the cheese, but I added a teaspoon of miso. The cheese adds a savory, salty richness that really adds to the soup’s overall flavor. Either add a little miso paste, or make our vegan parmesan!
Sometimes I’ll double the chickpeas for a heartier meal. I like to mash some of them into the broth for a thicker, creamier texture.
Keep extra broth handy. The pasta continues to absorb liquid as it cooks and rests, so the soup will naturally thicken. Add a splash of broth if you prefer a soupier consistency, or when you reheat leftovers.
Save your Parmesan rind! If you have a leftover Parmesan rind, add it to the soup while it simmers for extra savory depth. Remove it before serving.
If planning to make this ahead, cook the broth without the pasta and store. Either prep and store the pasta separately or cook the pasta right before serving and add it to the soup.

Serving Suggestions

Serve Pasta e Ceci with toasted sourdough bread, focaccia, or baguette to soak up the flavorful broth. I love pairing this classic Italian dish with a salad, like our Burrata Salad with Beets and Tomatoes or Caesar Salad. Sometimes I’ll add a dollop of pesto or a drizzle of basil oil.

Storage

Store leftover Pasta e Ceci in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the broth as it sits, becoming a bit thicker. To reheat, warm gently on the stovetop over medium-low heat with a splash of broth or water. Taste and adjust before serving.

The soup (without the pasta) will freeze for up to 3 months. Thaw overnight before reheating, and cook fresh pasta for serving.