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–+ servings
Italian chickpea soup topped with vegan parmesan and parsley in a bowl.
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4.92 stars (12 ratings)

Italian Chickpea Soup

This Italian Chickpea Soup is made with a handful of simple, budget-friendly ingredients and is loaded with hearty and comforting flavors! Ready to eat in less than 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Italian-inspired
Servings: 6 servings
Calories: 253kcal
Author: Nora Taylor

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, finely diced
  • 4 large garlic cloves, minced
  • 2 medium yukon gold potatoes, peeled and diced
  • (2) 15-ounce cans chickpeas, drained and rinsed
  • 14 ounce can diced tomatoes
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red chili flakes
  • 3 cups vegetable broth
  • 2 cups cooked small pasta
  • salt and pepper, to taste
  • vegan parmesan, optional for serving
US Customary - Metric

Instructions

  • In a large soup pot, sauté the onion in the olive oil for 5 minutes over medium heat, until translucent. Add the garlic and cook for 1 more minute, until fragrant.
  • Add the potatoes, chickpeas, diced tomatoes, smoked paprika, basil, oregano, chili flakes and broth. Turn to high heat, stir and bring to a boil. Once boiling, lower the heat and simmer for 10-15 minutes, or until the potatoes are fork tender.
  • While the soup simmers, cook the pasta according to package instructions. Drain and set aside.
  • Use an immersion blender to blend some of the soup to make it creamy, then add the cooked pasta. If you don't plan on serving all of the soup immediately, consider keeping the pasta separate and add to each bowl. If not it will get soggy and thicken the soup as it sits.
  • Serve immediately, perhaps with a little parmesan (I used Violife dairy free parmesan) or chopped fresh parsley, if desired. Enjoy!

Notes

  1. Gluten free? Sub gluten free pasta. Use high protein pasta for more protein.
  2. You could cook the pasta in the soup, but if you have leftovers the soup will get soggy and thick. If you plan on serving it all immediately, it's fine to do this though.
  3. Sweet potatoes are a fun substitute here, butternut squash would also be good. Red or russet potatoes also work fine.
  4. For a creamier soup without tomatoes, substitute a can of full fat coconut milk for the diced tomatoes.

Nutrition

Serving: 1of 6 servings | Calories: 253kcal | Carbohydrates: 41g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 801mg | Potassium: 550mg | Fiber: 7g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 19mg | Calcium: 74mg | Iron: 3mg