Name: Chickpea and Pasta Soup with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup leeks white and light green parts (chopped); 1/2 cup carrots sliced; 1 tablespoon coarse sea salt; 2 bay leaves; 2 fresh thyme sprigs; 2 cans diced tomatoes undrained; 2 cans chickpeas drained and rinsed; 2 cups ditalini pasta or other small pasta shape such as elbows or small shells; 1 tablespoon fresh rosemary chopped; 4 cups baby spinach leaves

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Chickpea and Pasta Soup with Spinach ~

Hearty without feeling heavy, this comforting soup combines the wholesome goodness of protein-rich chickpeas, perfectly cooked pasta, and nutrient-dense spinach in a savory homemade broth.

Table of Contents

Chickpea Noodle Soup

I like this Italian chickpea soup because it’s simple, flavorful, and easy to make with just a few fresh veggies and pantry ingredients. Try topping it with parmesan cheese, add a touch of heat with a sprinkle of red pepper flakes, or bulk up the soup by adding an extra can of chickpeas.

Quick Tip for Success – Make the Broth

The secret ingredient and the key to greatness with this soup is homemade vegetable broth. You may wonder, can’t I just use canned or boxed vegetable broth? And the answer is technically yes, but… it’s not ideal. I’ve made this soup both ways, with homemade and with store-bought vegetable stock, and have found that broth-in-a-box will work in a pinch but tends to require more adjustments to the seasonings. If you’ve got a few extra minutes, it is absolutely worth the time for the richer flavor that comes with homemade.

Ingredients for Chickpea and Pasta Soup with Spinach

You will need the following:

1 cup leeks white and light green parts, chopped
1/2 cup carrots sliced
1 tablespoon coarse sea salt
2 bay leaves
2 fresh thyme sprigs
2 cans diced tomatoes undrained
2 cans chickpeas drained and rinsed
2 cups ditalini pasta or other small pasta shape such as elbows or small shells
1 tablespoon fresh rosemary chopped
4 cups baby spinach leaves

Ingredient Notes

Diced Tomatoes – I prefer canned tomatoes for this recipe vs. fresh tomatoes because we’re also using the liquid in the cans to make the broth.
Chickpeas – For convenience, I use canned chickpeas, also sold in the grocery store as garbanzo beans. If you opt for dried chickpeas, they will need to be cooked according to package directions prior to adding to the soup. Cannellini beans would also be good in this soup.
Ditalini Pasta – Short pasta shapes, such as elbows, small shells, or mini farfalle, are all good choices for this soup.
Fresh Rosemary – One large rosemary sprig is generally enough. Fresh herbs are best, but 1/2 teaspoon of dried rosemary can be substituted in place of fresh, if needed.

How to Make Chickpea and Pasta Soup with Spinach

STEP ONE: For the broth: Place leeks, carrots, salt, bay leaf, thyme, and undrained canned tomatoes in a large pot with 4 cups of water. Bring to a boil, then reduce heat and allow to simmer 10-15 minutes. Using a fine mesh strainer, drain into a large saucepan, pressing down on the vegetables with a slotted spoon to get as much liquid as possible. Discard the vegetable scraps or save them for composting.

STEP TWO: Add the chickpeas, pasta, and rosemary to the vegetable broth. Bring to a boil, then reduce to low heat. Simmer, stirring frequently, until pasta reaches al dente consistency.

STEP THREE: Stir in the spinach leaves and continue cooking over medium heat for 2 minutes, until wilted.

STEP FOUR: Adjust seasoning to taste and serve hot.

Storage

Store any leftovers in an airtight container in the refrigerator.

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