Tuscan Pasta Soup is a deliciously fast, hearty, and comforting meal loaded with plenty of garbanzo beans, vegetables, and pasta!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Tuscan Pasta Soup is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the 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:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- olive oil
- 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
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.
Can this soup be made vegetarian?
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?
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.
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s fast, easy and delicious Italian Chickpea and Pasta Soup.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
TUSCAN PASTA SOUP
- 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
- 1/2 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
- -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.
Thank you so much for visiting me here today in my Kudos Kitchen!
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!
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Until we eat again, I hope you have a delicious day!
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