Pasta e Ceci

This Easy Pasta e Ceci (Chickpea Soup Recipe) is a classic Italian chickpea soup made with pantry staples for a quick and easy weeknight dinner. Creamy, hearty, and naturally vegan, this comfort food is ready in just 20 minutes, and is perfect for a great family dinner.

This is the oldest recipe on my blog; I originally published it in December of 2009. So, I thought it was time for a big update. I’ve updated the pictures, information, and the text for a better user experience.

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

What is Pasta e Ceci?

Pasta e Ceci is a traditional Italian peasant chickpea soup known for its creamy texture and simple, rustic ingredients. Originating from central Italy, it’s a classic example of “cucina povera”, or making something deeply satisfying from pantry staples.

Why this recipe works

Blending part of the chickpeas creates a naturally creamy broth without adding dairy, while keeping some whole chickpeas adds texture and heartiness. This chickpea soup is a in an of itself, with dried pasta and garbanzo beans simmered in a rich tomato-based soup broth. This quick and easy version makes it a great weeknight meal.

• budget-friendly: This Italian pasta and chickpea stew is an affordable way to enjoy a rich, satisfying stew
• Minimal cleanup: Everything comes together in one pot
• Simple ingredients: This recipe leans on every day pantry ingredients such as canned chickpeas, dried pasta, and water or broth
• Freezer-friendly. Prep a double batch to keep on hand for when the craving for something hearty and comforting strikes

Cupboard Cooking

This recipe was included in my cookbook, Cupboard Cooking. I had recently stopped working in corporate, and I wanted to keep to a food budget. Also, I kept some items in the pantry so that I would always have something to make for dinner. The recipes were all made with convenient, easy-to-find items, that can be stored in your cupboard, and the dishes all healthy and tasty.  

There are many reasons to try Cupboard Cooking. Besides the two that I’ve listed above, if you were camping or taking an RV trip, these recipes would work really well.

Some of those recipes made it to the blog, like my chocolate cake, Tortilla soup, and garlic herb bread.

How to make

The full recipe with ingredient amounts and instructions is in the recipe card below, but here are some tips to help you get the best soup you can.

• Chickpeas: Canned works perfectly and are super convenient.
• Use vegetable broth instead of water for a richer, more flavorful soup.
• Jarred marinara or spaghetti sauce: A shortcut that builds instant flavor. Choose a high-quality brand. Homemade marinara is also a great choice if you have some leftovers.
• Olive oil: Don’t skip or reduce too much; it adds richness and authentic flavor.
• Ditalini pasta is the most traditional choice for Pasta e Ceci. But you can see in the pictures that I used Campanelle pasta. It has a beautiful shape.
• Stir frequently after adding pasta to prevent sticking and uneven cooking. Undercook the pasta slightly if planning for leftovers (it softens over time).
• For a thicker soup, simmer longer or reduce liquid slightly.
• Blend carefully, hot liquids expand (vent blender lid).
• You can also blend the soup with an immersion blender.
• Add a final drizzle of olive oil before serving for best flavor.

Storage and make ahead

The pasta will continue to soak up the liquid as it sits, so if you plan on making this ahead of time, I recommend making the soup without the pasta, then adding cooked pasta in before serving.

Save leftovers in an airtight container for up to 4 days. The soup will thicken as the pasta absorbs the liquid, so add water/broth when reheating if desired.

For longer storage, store in the freezer for up to 3 months. Transfer completely cooled soup to a freezer-safe, gallon-sized zip-top bag. Lay flat in the freezer. Let thaw overnight in the refrigerator before reheating. 

Changes to the recipe

I like this simple basic recipe because it’ll accommodate all kinds of changes, is super budget friendly, and is a great way to use leftover veggies or proteins.

Some changes you may want to play around with:

• Add garlic and onion at the beginning for extra depth
• Add more veggies like green beans, carrots, roasted red peppers, kale, or tomato chunks. Stir in spinach or kale at the end for greens.
• Top with chopped fresh parsley, Parmesan cheese, crushed red chili flakes, fresh basil, or red wine vinegar
• Add sausage, shredded chicken, or meatballs for extra protein
• Any small shape pasta like Ditalini, macaroni, or mini penne will work

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