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Pasta e ceci, or pasta and chickpea (garbanzo bean) soup in English, is an easy Italian soup recipe made with ingredients you may already have in the pantry. 

A white Staub pot filled with pasta e ceci Italian chickpea tomato soup with orzo pasta and spinach.

Our Chickpea Vegetable Soup has been a popular recipe here recently. It’s one of our favorite healthy vegetable soup recipes, and has a classic chicken soup flavor. Recently a friend reminded me of a similar Italian version: Pasta e Ceci.

There are several versions of Italian ceci (chickpea) soups. World Market sells a very simple tomato chickpea soup that would be easy to copy. My version of pasta e ceci chickpea soup is more like minestrone or pasta e fagioli. If you haven’t yet tried our Italian Vegetable and Farro soup, you must head there next. And if you’re looking for a similar Instant Pot recipe, try our favorite Instant Pot Minestrone Soup. For kids, try our Pastina. 

The ingredients for chickpea soup on a cutting board, including garbanzo beans, diced tomatoes, onion, broth, garlic, herbs, and orzo pasta.

Pasta e Ceci Ingredients 

The great thing about this simple soup is that there’s a good chance you already have everything you’ll need. I keep rosemary and thyme growing in the backyard so those are always on hand. Here’s what you’ll need: 

  • Chickpeas. You can use 2 (15 oz.) cans/packages of cooked chickpeas or learn how to cook dried chickpeas. 
  • Vegetable Broth 
  • Onion 
  • Garlic 
  • Rosemary and Thyme 
  • Diced tomatoes
  • Small pasta such as ditalini, orzo, or stars 
  • Salt & pepper (red pepper flakes are great here) 

How to Make Pasta e Ceci Chickpea Soup 

Onions are sauteed in a white pot on the stove to begin making soup.

Start by sauteeing the onion until tender.

Garlic and herbs are added to a pot while making garbanzo bean vegetable soup.

Add the garlic and herbs and maybe a pinch of red pepper flakes. Continue to saute another minute. 

A pot of Italian chickpea soup in a pot on the stove. A delicious vegetarian Italian pasta e ceci soup.

Then add the broth, tomatoes, chickpeas, salt and pepper. Let that all simmer away.

A cup of chickpea and tomato soup in a blender.

Remove the herb stems and ladle about a cup of the soup into a blender to puree. This will help thicken the soup. 

Small orzo pasta is poured into a simmer pot of Italian pasta e ceci soup.

Stir the pureed soup back into the pot. Add the small pasta right into the simmering soup and cook until al dente. 

Chickpea (garbanzo bean), tomato, and orzo soup in a pot with a ladle. This tasty pasta e ceci soup is a great vegetarian Italian soup recipe.

Season to taste and stir in a few big handfuls of spinach if you’d like. 

A close-up photo of pasta e ceci, and Italian chickpea tomato soup with pasta, herbs, and spinach. A healthy vegetarian Italian chickpea minestrone.

More Chickpea Recipes You’ll Love

Yield: Serves 4-6

Pasta e Ceci

Pasta e Ceci is a delicious vegetarian minestrone soup with chickpeas (garbanzo beans), orzo pasta, and veggies.

Pasta e Ceci

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • pinch red pepper flakes
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon sea salt
  • 6 cups vegetable broth
  • 1 (15 oz.) can diced tomatoes
  • 2 (15 oz.) cans chickpeas (garbanzo beans), drained
  • 3/4 cup small pasta (orzo, ditalini, etc.)
  • 4 cups baby spinach

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and red pepper flakes and sauté another minute longer. Add the herbs, salt, broth, tomatoes, and chickpeas and bring to a simmer.
  2. Simmer uncovered for about 10 minutes. Remove the bay leaf and herb stalks.
  3. Use a ladle to carefully transfer about 1 cup of the soup mixture to a blender and puree. When pureeing hot liquids always keep the lid ajar or center hole open and cover with a dish towel. Pour the pureed soup back into the pot.
  4. Add the pasta and simmer until al dente, about 7 minutes. Season to taste with salt and pepper.
  5. Stir the spinach into the soup just until wilted. Serve immediately. Finish with a little drizzle of olive oil or Parmesan.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgCarbohydrates: 21gFiber: 4gSugar: 5gProtein: 5g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

© Marina Delio
Cuisine: Italian / Category: Soup