Chickpeas and Pasta

Chickpea Pasta Soup garnish with freshly grated Parmigiano Reggiano and chives.

Chickpeas and Pasta is a cozy, flavor-packed soup that's simple to make. Infused with rosemary, garlic, and Parmesan, this one-pot dish exudes an Italian touch. Nourishing and comforting, it’s perfect for an easy weeknight dinner.

Course Dinner

Cuisine Italian

Keyword Chickpea Pasta Soup, Chickpeas and Pasta, Italian Garbanzo Soup

Prep Time 5

Cook Time 30

Servings servings

Calories 303kcal

Author Heather

Ingredients

1/4 cup olive oil
1 cup brown onion (aka yellow onion) *medium chopped (about 1/2 of a large oinon)
2 sprigs fresh rosemary *or 1 teaspoon dried and ground, See Note #1 below
4 large garlic cloves *roughly chopped, See Note #2 below
1 teaspoon salt *or to taste
1/2 teaspoon crushed red chili pepper flakes
1 15-ounce can garbanzo beans *drained and rinsed
4 cups chicken broth *or vegetable broth for vegetarian option
1/2 cup Acini di Pepe (small pasta) *or another small pasta of choice, See Notes #3 and #4 below
1 cup Parmigiano Reggiano *finely grated (authentic Italian Parmesan)
1 teaspoon lemon juice *or vinegar
fresh chives *finely chopped for garnish
Parmigiano Reggiano *finely grated for garnish
olive oil *for drizzling as garnish

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Instructions

Sauté the Aromatics

In a 3-quart saucepan, heat the olive oil over medium heat. Add the chopped onion, rosemary, and garlic, and sauté for about 10 minutes, stirring occasionally, until the onion is softened and fragrant.

Add Seasoning and Beans

Stir in the salt and crushed red chili pepper flakes. Add the drained and rinsed beans to the pot, stirring to combine.

Simmer the Soup

Pour in the chicken broth and bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.

Blend Until Smooth

Use an immersion blender to puree the soup directly in the pot until smooth. (Alternatively, transfer the soup to a blender, blend until smooth, and return it to the pot.)

Cook Pasta in Soup

Bring the blended soup back to a simmer and add the pasta. Cook, stirring occasionally, until the pasta is al dente, about 8–10 minutes.

Finish with Cheese and Acidity

Stir in the grated Parmigiano Reggiano and lemon juice to brighten the flavors. Taste and adjust seasoning if needed.
Serve immediately with additional Parmigiano Reggiano, a drizzle of olive oil and chopped chives.

Serve and Garnish

Ladle the soup into bowls and top with additional Parmigiano Reggiano, a drizzle of olive oil, and a sprinkle of chopped chives. Serve immediately and enjoy!

Notes

Note #1- If rosemary isn’t available or isn't to your taste, other herbs can work beautifully in this soup. Here are some great alternatives with suggested amounts:

Thyme– Use 3-4 fresh sprigs or 1 teaspoon dried for a subtle, earthy flavor.
Oregano– Use 1 tablespoon fresh or 1 teaspoon dried for a bold, classic Italian touch.
Sage– Use 4-5 fresh leaves or 1/2 teaspoon dried for a warm, earthy note.

Note #2- If you’re not blending the soup, make sure to crush or mince the garlic so it evenly distributes its flavor throughout the dish and avoids large, overpowering chunks.

Note #3-Acini di Pepe is a tiny, round pasta about the size of peppercorns, making it perfect for this soup’s creamy texture. It’s commonly available in larger grocery stores, but if you can’t find it, other excellent options include ditalini with its small tube shape, orzo for a tender bite, small shells that catch bits of beans and broth, or stelline (little stars), a playful choice that’s especially fun for kids.

Note #4- Using 1/2 cup of pasta will give the soup a lighter, brothier consistency, while 3/4 cup will create a heartier, stew-like texture, as shown in the photos and video.

Nutrition