This Italian Chickpea Soup is made with a handful of simple, budget-friendly ingredients and is loaded with hearty, comforting flavors. Ready in under 30 minutes.
Canned chickpeas are a kitchen staple for many reasons: they’re affordable, shelf-stable, and provide a solid boost of protein and fiber. In this Italian-inspired chickpea soup they’re the main protein, making each bowl filling and satisfying. The recipe relies on just a few vegetables and pantry seasonings, all cooked together in one pot for a quick, flavorful weeknight meal.
The ingredients are easy to find and budget-friendly, so this soup works well for weeknight dinners and meal prep. Its natural creaminess — partly from the potatoes and partly from blending a portion of the soup — gives it a comforting, indulgent texture without any dairy.
Why you’ll love this recipe
- Quick and simple: Ready in about 30 minutes and easy to make in one pot.
- Budget-friendly and flexible: Uses common pantry items. Swap vegetables or pasta depending on what you have.
- Nourishing and comforting: Like a minestrone or vegetable noodle soup, this recipe is hearty and naturally creamy without heavy ingredients.
Ingredients (with substitutions)
- Olive oil
- Onion
- Garlic
- Yukon gold potatoes – act as a natural thickener. Substitute red, russet, sweet potatoes, or butternut squash (use about 2 cups total).
- Chickpeas – canned, drained and rinsed.
- Diced tomatoes – canned for convenience. For a creamier, tomato-free version use a can of full-fat coconut milk instead.
- Smoked paprika – regular paprika works too.
- Dried basil and oregano – or use a premixed Italian seasoning.
- Red chili flakes – optional, for a touch of heat.
- Vegetable broth
- Small pasta – any small shape; gluten-free or high-protein pasta can be used.
- Salt and pepper to taste
- Vegan parmesan or parsley – optional garnish.
How to make Italian chickpea soup
See the recipe card below for exact measurements.
1. In a large soup pot, heat the olive oil over medium. Sauté the diced onion for about 5 minutes until translucent. Add the minced garlic and cook for 1 more minute until fragrant.
2. Add the diced potatoes, drained chickpeas, diced tomatoes, smoked paprika, dried basil, oregano, chili flakes, and vegetable broth. Increase the heat and bring to a boil, then reduce to a simmer and cook 10–15 minutes, until the potatoes are fork-tender.
3. While the soup simmers, cook the pasta in a separate pot according to package directions, drain, and set aside. (You can cook the pasta directly in the soup if you plan to serve it all immediately, but the pasta will absorb liquid and turn soggy if stored in the soup.)
4. To thicken and create a creamy texture, use an immersion blender to puree part of the soup. If you don’t have an immersion blender, blend about a quarter of the soup in a regular blender and return it to the pot. For a chunkier soup, skip blending.
5. Stir in the cooked pasta just before serving (or add to individual bowls). Ladle into bowls and top with vegan parmesan or chopped parsley if desired. Serve hot.
Serving suggestions
Finish each bowl with vegan parmesan, freshly cracked black pepper, chopped parsley, or homemade croutons. Serve with a slice of crusty artisan bread or garlic bread for a complete meal.
Variations
- Gluten-free: Use gluten-free pasta.
- Extra vegetables: Add diced carrots, celery, zucchini, green beans, squash, or leafy greens like spinach or kale.
- Cheesy flavor: Stir in meltable vegan parmesan or 1/4 cup nutritional yeast.
- Tomato-free creamy version: Substitute diced tomatoes with a can of full-fat coconut milk.
- Greens: Add chopped kale or baby spinach during the last 5 minutes of cooking so they wilt but retain texture.
Storing
Store leftover soup and pasta separately to avoid soggy noodles. Cool the soup, then refrigerate in airtight containers for 4–5 days. Freeze the soup (without pasta) for up to 3 months.
More easy soup ideas
- Vegan Potato Soup
- Easy Vegan Tomato Soup
- Vegan Cauliflower Soup
- Vegan Broccoli Cheddar Soup
Italian Chickpea Soup
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
Instructions
- In a large soup pot, sauté the onion in olive oil over medium heat for about 5 minutes, until translucent. Add the garlic and cook 1 more minute.
- Add the potatoes, chickpeas, diced tomatoes, smoked paprika, basil, oregano, chili flakes, and broth. Bring to a boil, then reduce heat and simmer 10–15 minutes until potatoes are tender.
- While the soup simmers, cook the pasta according to package instructions. Drain and set aside.
- Use an immersion blender to puree part of the soup for a creamy texture, then stir in the cooked pasta. If storing leftovers, keep pasta separate to avoid sogginess.
- Serve immediately with vegan parmesan or chopped parsley if desired.
Notes
- For gluten-free, substitute gluten-free pasta or use bean-based pasta for extra protein.
- Cooking the pasta in the soup is convenient if serving immediately, but it will absorb liquid and change texture if saved.
- Potato alternatives: sweet potatoes, red or russet potatoes, or butternut squash.
- For a richer, tomato-free soup, substitute diced tomatoes with a can of full-fat coconut milk.
Nutrition
Serving: 1 of 6 — Calories: 253 kcal — Carbs: 41 g — Protein: 9 g — Fat: 7 g — Fiber: 7 g — Sodium: 801 mg