This hearty Tuscan Pasta Soup is filled with tender ditalini, chickpeas, carrots, celery, and aromatic rosemary in a rich, savory broth. Best of all, this comforting Italian-inspired soup is ready in approximately 30 minutes. Serve it with crusty bread for a satisfying meatless meal, or add cooked chicken or Italian sausage when you’re craving something even heartier.
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Table of Contents Found Here
- Get MORE soup, stew, and chowder recipes!!
- The ingredient list for making Tuscan pasta and chickpea soup:
- Kitchen tools and equipment needed:
- What is Tuscan pasta soup?
- 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?
- Tuscan Pasta Soup quick take:
- How to make Tuscan Pasta Soup (step-by-step photos):
- What to serve with Tuscan Pasta Soup:
- Additional recipes featuring chickpeas:
- Key Takeaways
- 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 and the photos you see have remained unchanged.
The ingredient list for making Tuscan pasta and chickpea soup:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- 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
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What is Tuscan pasta soup?
Tuscan pasta soup is a hearty Italian-inspired soup made with small pasta, chickpeas, vegetables, rosemary, and savory broth.
This easy version takes approximately 30 minutes and can be prepared with beef, chicken, or vegetable broth.
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.
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.
Tuscan Pasta Soup quick take:
Make Ahead: Yes, with a few pasta-related precautions
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Flavor Profile: Savory, herbaceous, hearty, and comforting
Main Ingredients: Ditalini, chickpeas, carrots, celery, tomato paste, and rosemary
Best For: Weeknight dinners, meatless meals, fall and winter comfort food
How to make Tuscan Pasta Soup (step-by-step photos):
- 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 with 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.
Additional recipes featuring chickpeas:
Key Takeaways
- Tuscan Pasta Soup combines ditalini, chickpeas, carrots, celery, and rosemary in a savory broth.
- This comforting soup cooks in about 30 minutes, making it a perfect weeknight meal.
- You can serve it with crusty bread, and it's easily adaptable to be vegetarian or include meat.
- Key ingredients include olive oil, onion, tomato paste, and broth, with simple preparation steps.
- The soup can also be frozen for up to 3-4 months, ensuring you have a hearty meal on hand.
Printable Recipe Card
Tuscan Pasta Soup with Chickpeas
Equipment
- garlic press optional
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
- 8 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.
Notes
Nutrition
I sincerely hope you'll enjoy enjoy making, serving, and of course eating today's fast and easy 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!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
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 ; )