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–+ servings
A bowl of Tuscan Pasta Soup with a slice of bread and a spoon.
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5 from 4 votes

TUSCAN PASTA SOUP

Tuscan Pasta Soup is a deliciously fast, hearty, and comforting meal loaded with plenty of garbanzo beans, vegetables, and pasta!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Soup, Soup
Cuisine: Italian, Italian Cuisine
Servings: 8 servings
Calories: 297kcal
Author: Renee Goerger

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

Serving: 1serving | Calories: 297kcal | Carbohydrates: 50g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 732mg | Potassium: 628mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4032IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg