This post may contain affiliate links. Please read our disclosure policy.
Pasta e Ceci is a comforting, easy and delicious Italian soup made with pasta, chickpeas, veggies and rosemary. This recipe is incredibly simple made with wholesome ingredients and is the perfect way to keep you warm during the colder months.
Pasta e Ceci is a beautiful dish with many variations throughout Italy depending on which region you’re in (and which household for that matter).
It always contains a short pasta shape, chickpeas and usually soffritto (carrot, celery and onion).
Some variations contain tomatoes and in Rome, anchovies are added. Our version (and my favourite) is really simple made with very few ingredients yet it’s unbelievably comforting and full of flavour.
Some of the chickpeas are blended and added back to the soup giving it a thick and creamy consistency which I love. It’s the perfect dish to keep you warm and cosy!
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredients
Pin this now to find it later
Pin ItIngredient notes and substitutions
- Soffitto – carrot, celery and onion are used to create the base of the soup. This adds a lot of flavour and I don’t recommend omitting any of the veg.
- Stock – you can use chicken or vegetable stock. I’ve made this with both and prefer the taste of chicken stock. Make sure if it’s store-bought it’s low sodium and add additional salt as needed.
- Chickpeas – Good quality chickpeas have a delicious creamy texture and are well worth using if you can.
- Pasta – any short pasta will do for this recipe, we used Casarecce but you could use Ditali/Ditalini, Conchiglie or Annelini just to name a few.
Step by step photos and instructions
Finely chop the carrot, celery and onion and add it to a large pot with 1-2 tablespoons of olive oil. Saute the vegetables for about 10 minutes until softened but not browned (this stage adds a lot of flavour so don’t rush it) (photo 1).
Once softened, finely chop the garlic and add that to the pot with the rosemary sprig. Saute the garlic for about 1 minute then add the chickpeas and stir to combine (photos 2 and 3).
Add the stock and a good pinch of salt and pepper. Bring to a simmer then cover and allow to simmer for 15 minutes (photos 4 and 5).
Turn off the heat and remove 1.5 cups of chickpeas. Blitz to a smooth, thick puree using a regular or immersion blender then add them back to the soup, stir to combine (photos 6-9).
Turn the heat back on and bring to a simmer. Add the pasta and cook until al dente. Serve in bowls drizzled with olive oil and topped with black pepper (photos 10-12).
Recipe tips and FAQs
- Adjust the consistency – our Pasta e Ceci recipe has a slightly thick and creamy consistency but you can easily adjust this to your liking. For a thicker consistency, you can either blend more chickpeas or add a little more pasta (not too much or it’ll absorb too much liquid). To thin it out simply add more stock.
- Season to taste – I highly recommend using low sodium stock (or homemade if you have it) as I find regular chicken or veg stock to be heavily seasoned. You can then add more salt and pepper to your taste.
- To add tomato – sometimes I’ll add 1 tablespoon of tomato concentrate (after sauteing the garlic) to the soup and it’s delicious. You could also add a small amount of tomato puree (passata) along with the stock instead of concentrate.
- Serving suggestion – without a doubt, the best way to finish this dish is with a drizzle of extra virgin olive oil. It adds so much flavour so don’t skip it and of course don’t forget the crusty bread!
I recommend using a short pasta shape such as Ditalini, Conchiglie or Casarecce as we have used.
Yes, but don’t add the pasta! You can prepare the soup 1-2 days in advance but don’t add the pasta until you are ready to serve it or it’ll turn mushy.
Pasta e Ceci is best eaten immediately but if you have leftovers you can store it in the fridge for up to 1 day and reheat it.
More Italian soups to try
If you’ve tried this Pasta e Ceci recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Pasta e Ceci (pasta with chickpeas)
Ingredients
- 1 carrot
- 1 stick celery
- 1 onion
- 1 clove garlic
- 1 sprig rosemary
- 1.5 lbs canned chickpeas, (700g) drained and rinsed
- 5 cups chicken stock, (1.2 litres) can also use vegetable stock low sodium
- 7 oz short pasta, (200g) (we used Casarecce)
- salt and pepper, to season
- 2 tablespoons Extra virgin olive oil, , plus extra for serving
Instructions
- Finely chop the carrot, celery and onion and add it to a large pot with 1-2 tablespoon of olive oil. Saute the vegetables for about 10 minutes until softened but not browned (this stage adds a lot of flavour so don’t rush it).
- Once softened, finely chop the garlic and add that to the pot with the rosemary sprig. Saute the garlic for about 1 minute then add the chickpeas and stir to combine.
- Add the stock and a good pinch of salt and pepper. Bring to a simmer then cover and allow to simmer for 15 minutes.
- Turn off the heat and remove 1.5 cups of chickpeas (about 2 ladlefuls). Blitz to a smooth, thick puree using a regular or immersion blender then add them back to the soup, stir to combine.
- Turn the heat back on and bring to a simmer. Add the pasta and cook until al dente. Serve in bowls drizzled with olive oil and topped with black pepper.
Video
Notes
-
- Adjust the consistency – our Pasta e Ceci recipe has a slightly thick and creamy consistency but you can easily adjust this to your liking. For a thicker consistency, you can either blend more chickpeas or add a little more pasta (not too much or it’ll absorb too much liquid). To thin it out simply add more stock.
- Season to taste – I highly recommend using low sodium stock (or homemade if you have it) as I find regular chicken or veg stock to be heavily seasoned. You can then add more salt and pepper to your taste.
- Serving suggestion – without a doubt, the best way to finish this dish is with a drizzle of extra virgin olive oil. It adds so much flavour so don’t skip it and of course, don’t forget the crusty bread!
- To add tomato – sometimes I’ll add 1 tablespoon of tomato concentrate (after sauteing the garlic) to the soup and it’s delicious. You could also add a small amount of tomato puree (passata) along with the stock instead of concentrate.
- Prep ahead – you can prepare this soup in advance (1-2 days) but don’t add the pasta until you plan on serving the soup or it’ll be too mushy.
- Storage and leftovers – leftover soup can be stored in the fridge for up to 1 day and reheated (you may need to add more liquid). Just bear in mind that the pasta will absorb a lot of liquid and become soft. Pasta e Ceci is best served immediately.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is really lovely. and I love chick peas with pasta. It just works!