Tuscan Pasta Soup is a deliciously fast, hearty, and comforting meal loaded with plenty of garbanzo beans, vegetables, and pasta!
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- The ingredient list:
- Kitchen tools and equipment needed:
- How this recipe came to be:
- How long does this soup take to make from start to finish?
- How to serve Italian chickpea and pasta soup.
- Can this soup be made vegetarian?
- Can this soup be frozen?
- Can meat be added to this soup?
- The step-by-step photo instructions for making Tuscan Pasta Soup:
- What to serve along side Tuscan Pasta Soup:
- Printable Recipe Card
- Please comment if you've made this recipe.
I originally shared this soup recipe in 2014. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
The ingredient list:
- olive oil
- onion
- carrots
- celery
- garlic
- tomato paste
- beef, chicken, or vegetable broth (I used beef broth)
- salt and pepper
- ditalini pasta (or other small pasta shapes)
- canned garbanzo beans
- fresh rosemary
- bay leaves
- butter
Kitchen tools and equipment needed:
- large stockpot
- chef's knife
- cutting board
- strainer or colander (for draining the garbanzo beans)
- can opener (optional)
- measuring cups and spoons
- glass measuring cup
How this recipe came to be:
I came up with my version of Tuscan Pasta Soup one night while I was looking through my cabinets and pantry deciding what to make for dinner.
The result was this rich and hearty soup that went together quickly but tasted like it had simmered on the stovetop all day.
How long does this soup take to make from start to finish?
About 30 minutes.
With ten minutes of prep time and 20 minutes of simmering, this delicious soup will be on the table in no time!
How to serve Italian chickpea and pasta soup.
Serve this fast and easy soup along with a nice loaf of crusty bread, and a green healthy salad (see options below) and you'll have a light yet satisfying dinner that will warm your heart on a cold winter night.
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Can this soup be made vegetarian?
Yes!
By using vegetable broth in place of the beef (or chicken) broth you'll have a completely vegetarian soup.
Can this soup be frozen?
It sure can!
After cooling it completely, store it in the freezer in an airtight container for up to 3-4 months.
Can meat be added to this soup?
Sure thing!
Make sure it's fully cooked first (think leftovers or rotisserie chicken), add it into the pot, heat thoroughly, and serve.
The step-by-step photo instructions for making Tuscan Pasta Soup:
- In a large stockpot over medium/high heat saute the onion, carrots, and celery in the olive oil until slightly tender (approximately 2 minutes).
- Stir in the garlic and tomato paste. Continue to cook over medium/high heat for 2 minutes until the garlic is fragrant and the tomato paste has developed its flavor.
- Add in garbanzo beans and the ditalini pasta.
- Stir in the beef stock, salt, pepper, rosemary, and bay leaves. Bring to a simmer.
- Simmer for an additional 10-12 minutes until the pasta is cooked and the soup is heated through.
What to serve along side Tuscan Pasta Soup:
*Italian Herb Quick Bread (shown below)
This Italian herb quick bread comes together in a snap with only one bowl, one spoon, and no kneading required. It’s fast, easy, and super delicious!
*Rubbed Kale Salad with Fresh Berries (shown below)
This kale salad with berries is a deliciously healthy side dish that takes only minutes to prepare. It’s chock full of Mother Nature’s healthiest ingredients and then topped with a homemade vinaigrette which has just the right amount of tang to complement the hearty kale.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
TUSCAN PASTA SOUP
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion chopped into 1" pieces
- 3-4 medium carrots peeled and chopped into 1" pieces
- 2 ribs celery chopped into 1" pieces
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 6 cups beef stock
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pound ditalini pasta or other small pasta shapes
- 1 can (15 ounces) garbanzo beans (chickpeas) drained
- 1 sprig fresh rosemary
- 2 dried bay leaves
- 2 tablespoons butter
Instructions
- -In a large stockpot over medium/high heat, saute the onion, carrots, and celery in the olive oil until slightly tender (approximately 2 minutes).
- -Stir in the garlic and tomato paste. Continue to cook over medium/high heat for 2 minutes until the garlic is fragrant and the tomato paste has developed its flavor.
- -Stir in the beef stock, salt, pepper, rosemary, and bay leaves. Bring to a simmer.
- -Add the drained garbanzo beans and the ditalini pasta to the pot.
- -Simmer for an additional 10-12 minutes until the pasta has cooked through.
- -Remove the bay leaves and the rosemary sprig. Discard.
- -To finish, add the butter to the pot, stir, and ladle the soup into bowls.
- -Serve hot.
Nutrition
I sincerely hope you've enjoyed today's fast and easy recipe for Italian Pasta and Garbanzo Bean Soup as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Jill Baird says
Making this with your Italian Herb Bread for dinner tonight! I can't wait!
Renée says
Lovely, Jill. Enjoy it all!!
-Renee
Brandy says
This soup seriously never disappoints! Every times it's made it is always a hit.
Renée says
Awesome to hear it, Brandy!
Thanks for letting me know.
-Renee
Kellie Hemmerly says
What a comforting soup! I love one that comes together quickly for busy weeknights.
Lauren says
Mmmmmm...I'm sitting at my desk shivering right now. This would make the perfect lunch!
Nutmeg Nanny says
What a delicious looking soup! I cannot wait to get home and make soup. I'm craving cool weather 🙂
Kim (Feed Me, Seymour) says
I love a good, quick meal that tastes like an all day affair! This soup would be so perfect for today when it is so dreary and yucky outside.
Heather Schmitt-Gonzalez says
My fingers are chilled to the bone as I type this, I could use a big bowl of your beautiful soup to warm me up. And bread for sopping, please!
Ginny McMeans says
I love the sound of deeply rich and crusty bread. Looks wonderful!
Ashley Presciutti says
Love all the chickpeas in this - they are my favorite! Great soup!
Brenda@SugarFreeMom says
I love using chickpeas! This sounds so hearty and perfect for a cold winters day!
Lana | NeverEnoughThyme says
This is *exactly* what I want waiting for me when I come home exhausted on a cold evening. Yum!
Back for Seconds says
Some of our favorite meals come together that way. This looks delicious!
Paula-bell'alimento says
That bowl of soup looks so warm and inviting! Pass me a spoon ; )