Italian Pasta and Chickpea Soup (Pasta e Ceci)

Italian Pasta and Chickpea Soup is a hearty soup that makes a delicious meal with crusty bread and shaved Parmesan cheese. Also known as Pasta e Ceci, this inviting soup is made even more substantial with the addition of chicken. Grab a spoon and let’s make some soup!

Chickpeas are nutritious, adding protein and fiber to so many recipes. They make this Italian soup hearty and flavorful, along with additional vegetables, including onion, celery, carrots, sun-dried tomatoes and yellow squash. Bow-tie pasta and chicken are added to make it a robust meal in a bowl.

You’re going to love Italian Pasta and Chickpea Soup because is comes together quickly and is affordable. You’ll find many of the ingredients needed to make this soup are staples that are already in your pantry and refrigerator.

Crushed red pepper flakes give the soup a bit of heat that you’ll taste each time you dip your spoon into the bowl for another bite. Italian Pasta and Chickpea Soup will make your kitchen smell like an Italian restaurant.

More Italian Soup Recipes:

Try one of these delicious Italian soups.

• Easy Minestrone Soup
• Lasagna Soup
• Italian Wedding Soup
• Creamy Sausage and Tortellini Soup
• Italian Sausage and Chicken Soup with Spinach
• Pasta e Fagioli
• Creamy Tuscan Chicken Soup

Italian Pasta and Chickpea Soup Recipe

What’s needed:

VEGETABLES– Chickpeas are part of the legume family, as are beans and peas. Use them in this recipe along with onion, carrots, celery, sun-dried tomatoes and yellow squash to make an inviting bowl of soup.

CHICKEN BROTH– This forms the base of the soup and is a savory foundation for the ingredients.

HERBS AND SEASONINGS– Add Crushed red pepper flakes, minced garlic, salt, black pepper, Italian seasoning and bay leaves to the soup to give it depth of flavor and a bit of heat.

PASTA-Mini bow-tie pasta makes this soup thick and hearty. But any small pasta will work well, including ditalini and small shells.

CHICKEN– Include roasted, grilled or rotisserie chicken in this recipe to add protein and flavor to the broth.

Garnish each steaming hot bowl of soup with shaved Parmesan cheese and serve Italian Pasta and Chickpea Soup with pita crackers or crusty Italian bread to soak up every last drop of the soup.

Substitutions for Italian Pasta and Chickpea Soup

PROTEIN– Instead of chicken, use shredded turkey or pork in this hearty soup. Unless you are looking to make a vegetarian version, just simply leave out the meat altogether.

CHICKPEAS– Also known as garbanzo beans, chickpeas are used in many dishes to add fiber and texture. Use white beans in place of chickpeas, if desired.

SUN-DRIED TOMATOES– These add such great flavor and a bit of sweetness to the soup. But, if you don’t want the added expense, use a 15-ounce can of diced or stewed tomatoes instead.

PASTA– Also known as Farfalle, I used mini bow-tie pasta in this recipe, but there are other choices that work well, too. It depends on your preference, but small penne, shells and ditalini all taste great.

How to make Italian Pasta and Chickpea Soup

Step-by-Step Instructions:

• In a Dutch Oven over medium heat, sauté the chopped onion, carrots and celery in olive oil until softened, about 5 minutes. Add the crushed red pepper flakes, chicken broth, chicken, chickpeas, garlic and bay leaves. Stir and simmer uncovered for 20 minutes.
• Stir in the remaining ingredients and pasta, simmer for 15 more minutes. Remove bay leaves before serving. Garnish with shaved Parmesan cheese and serve with crusty bread or crackers. Recipe makes 4 servings.

What to serve with Italian Pasta and Chickpea Soup:

• Herbed Onion Focaccia
• Cucumber Caprese Salad
• Skillet Cornbread
• Spinach, Kale and Mushroom Salad with Warm Bacon Dressing
• Carrot Honey Loaf

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