Hearty Italian Pasta e Ceci

Name: Hearty Italian Pasta e Ceci
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, minced; 1 small onion, finely diced; 1 sprig fresh rosemary; 1 can (15 ounces) chickpeas, drained and rinsed; 2 cups vegetable or chicken broth; 1 cup tomato puree or crushed tomatoes; 4 ounces ditalini or other small pasta shapes; Salt and black pepper to taste; Grated parmesan cheese for serving

This comforting Italian chickpea soup is the perfect bowl of warmth for a busy weeknight.

By Enzo81 Kitchen· Italian· October 29, 2026

easy.enzo81.xyz

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

Pasta e Ceci is a classic Roman dish that feels like a warm hug in a bowl. It is incredibly simple to make, yet it turns basic pantry staples into a meal that feels special and filling. You will love how the chickpeas soften into the broth to create a thick and creamy texture.

My favorite trick for this recipe is to mash a few of the chickpeas against the side of the pot while it simmers. This makes the soup extra velvety without needing any heavy cream or butter. It is a fantastic way to enjoy a meatless meal that does not skimp on flavor.

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely diced
1 sprig fresh rosemary
1 can (15 ounces) chickpeas, drained and rinsed
2 cups vegetable or chicken broth
1 cup tomato puree or crushed tomatoes
4 ounces ditalini or other small pasta shapes
Salt and black pepper to taste
Grated parmesan cheese for serving

8Instructions

1
Heat the olive oil in a large pot over medium heat.
2
Add the onion and garlic, cooking until they are soft and fragrant.
3
Stir in the chickpeas and rosemary, letting them cook for a couple of minutes.
4
Pour in the tomato puree and the broth, then bring the mixture to a gentle simmer.
5
Use the back of a wooden spoon to crush a small handful of the chickpeas directly in the pot to thicken the soup.
6
Add the pasta and cook until it is tender, which usually takes about 8 to 10 minutes.
7
Remove the rosemary sprig and season the soup with salt and pepper.
8
Serve warm with a generous sprinkle of parmesan cheese on top.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. Note that the pasta will soak up the broth as it sits, so add a splash of water or extra broth when you reheat it. This dish tastes even better the next day after the flavors have had time to settle.

#Italian #Soup #Vegetarian #Comfort Food #Quick Dinner

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