Pasta e Ceci is the kind of rustic Italian dish that turns simple pantry staples into something deeply satisfying. This classic Italian chickpea soup combines tender pasta, creamy chickpeas, aromatic herbs, and rich tomatoes into one hearty bowl. Best of all, Pasta e Ceci comes together in just 35 minutes, making it perfect for busy evenings when you want a nourishing meal without extra effort. If you love a quick vegetarian pasta recipe that feels like a warm hug, this traditional soup delivers comfort, flavor, and simplicity in every spoonful.
Story
I first made Pasta e Ceci on a chilly weeknight when I needed dinner fast but still wanted something wholesome. I had a can of chickpeas, diced tomatoes, and a box of small pasta sitting in the pantry. Within minutes, the kitchen filled with the scent of sautéed onions, garlic, and rosemary. That evening, Pasta e Ceci became a regular rotation meal in my home.
Pasta e Ceci represents the beauty of Italian home cooking. It relies on affordable ingredients, yet it tastes rich and layered. Traditionally served as a thick soup or stew, this dish balances creamy chickpeas with tender ditalini pasta and savory broth. Because it cooks in one pot, cleanup stays simple. Even better, this recipe works beautifully as a 30 minute soup, which makes it ideal for weeknight dinners.
What I appreciate most about Pasta e Ceci is its versatility. You can keep it vegetarian, make it vegan, or add anchovies for deeper umami flavor. However you prepare it, this comforting noodle soup always feels satisfying and hearty.
Ingredients
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2 tablespoons olive oil, plus more for drizzling
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1 yellow onion, diced
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2 anchovy filets or 1 teaspoon anchovy paste (optional)
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Kosher salt and black pepper
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3 cloves garlic, finely chopped
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1 tablespoon tomato paste
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1 tablespoon chopped fresh oregano or 1½ teaspoons dried
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1 tablespoon chopped fresh rosemary or 1½ teaspoons dried
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¾ teaspoon red-pepper flakes
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1 (15-ounce) can chickpeas, drained and rinsed
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1 (28-ounce) can diced tomatoes with juices
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4 cups low-sodium vegetable or chicken broth
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⅔ cup (3 ounces) dry ditalini pasta or other small pasta
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1 bunch Tuscan kale, stems removed and chopped (about 4 cups)
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Grated Pecorino or Parmesan cheese, for serving
Step-by-Step Instructions
Preparing the Ingredients
Begin by dicing the onion and finely chopping the garlic. Remove kale stems and roughly chop the greens. Drain and rinse the chickpeas thoroughly. Measure your herbs, tomato paste, and red-pepper flakes so everything stays within reach while cooking.
Heat olive oil in a large Dutch oven over medium heat. Add the onion, anchovy filets if using, and ½ teaspoon salt. Stir occasionally and cook until softened and lightly golden, about 5 minutes.
Next, stir in garlic, tomato paste, oregano, rosemary, and red-pepper flakes. Cook for 2 to 3 minutes until the mixture deepens in color and becomes fragrant.
Cooking Instructions
Mash ½ cup of the chickpeas with a fork, then add them to the pot along with the remaining whole chickpeas, diced tomatoes with juices, and broth. Bring the mixture to a boil over high heat.
Reduce the heat to medium-high. Add the pasta and simmer for about 10 minutes, stirring frequently to prevent sticking, until the pasta reaches al dente. If you prefer a brothier consistency, stir in up to 1 cup of water.
Add the chopped kale and cook until wilted, about 2 minutes. Season generously with salt and black pepper to taste.
Ladle Pasta e Ceci into bowls. Finish with grated Pecorino and a drizzle of olive oil before serving.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid overcooking the pasta. Because it continues absorbing liquid after cooking, check it a minute before the suggested time. Also, stir often once you add the pasta, since small shapes like ditalini tend to settle at the bottom of the pot.
Do not skip seasoning. Chickpeas and pasta both need adequate salt to taste balanced. Taste the broth before serving and adjust as needed.
Pro Tips for Better Flavor
Mash some of the chickpeas before adding them to the soup. This step thickens the broth naturally and creates a creamy texture without cream. Fresh herbs bring brighter flavor, but dried herbs work well if you measure carefully.
For deeper richness, keep the anchovies. They melt into the base and add savory depth without tasting fishy. However, you can omit them for a fully vegetarian or vegan version.
Serving and Storage
How to Serve
Serve Pasta e Ceci hot with crusty bread on the side. A simple green salad balances the richness of the soup. This dish also pairs beautifully with roasted vegetables or grilled Italian bread.
For an even more comforting noodle soup experience, drizzle high-quality olive oil over each bowl right before serving.
How to Store Leftovers
Store leftover Pasta e Ceci in an airtight container in the refrigerator for up to 5 days. The pasta will continue absorbing broth, so the soup thickens over time.
Reheat gently on the stovetop. Add extra broth or water to reach your preferred consistency before serving.
Conclusion
Pasta e Ceci proves that simple ingredients create extraordinary meals. With tender pasta, creamy chickpeas, fragrant herbs, and hearty tomatoes, this Italian classic delivers comfort in every bite. Because it cooks in one pot and finishes in about 35 minutes, it works perfectly for busy nights. Try this Pasta e Ceci recipe once, and it will quickly become a dependable favorite in your kitchen.
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Frequently Asked Questions
Can I make Pasta e Ceci vegetarian?
Yes. Simply omit the anchovies and use vegetable broth. The soup will still taste rich and satisfying thanks to the tomato paste and herbs.
Can I use a different pasta shape?
Absolutely. Small pasta shapes such as orzo, small shells, or rings work well. Choose pasta that cooks quickly and fits easily on a spoon.
How can I make it vegan?
Skip the anchovies and use vegetable broth. Also omit the grated Pecorino or replace it with a plant-based alternative.
Print
Pasta e Ceci
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Pasta e Ceci is a comforting Italian chickpea soup made with tender pasta, tomatoes, herbs, and kale. This hearty one-pot meal is ready in 35 minutes and perfect for weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 anchovy filets or 1 teaspoon anchovy paste (optional)
- Kosher salt
- Black pepper
- 3 cloves garlic, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon fresh oregano or 1½ teaspoons dried
- 1 tablespoon fresh rosemary or 1½ teaspoons dried
- ¾ teaspoon red-pepper flakes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (28-ounce) can diced tomatoes with juices
- 4 cups low-sodium vegetable or chicken broth
- ⅔ cup (3 ounces) dry ditalini pasta
- 1 bunch Tuscan kale, stems removed, chopped (about 4 cups)
- Grated Pecorino or Parmesan cheese for serving
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion, anchovies if using, and 1/2 teaspoon salt. Cook until softened, about 5 minutes.
- Stir in garlic, tomato paste, oregano, rosemary, and red-pepper flakes. Cook 2 to 3 minutes until fragrant and slightly caramelized.
- Mash 1/2 cup chickpeas and add to the pot with remaining chickpeas, diced tomatoes with juices, and broth. Bring to a boil.
- Reduce heat to medium-high, add pasta, and simmer about 10 minutes until al dente, stirring frequently.
- Add chopped kale and cook until wilted.
- Season with additional salt and black pepper to taste. Serve topped with grated cheese and a drizzle of olive oil.
Notes
- Store leftovers in an airtight container in the refrigerator up to 5 days.
- Reheat on the stovetop adding additional broth or water to thin as needed.
- For vegetarian version omit anchovies and use vegetable broth.
- For vegan version omit anchovies and cheese and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch/Dinner, Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8
- Sodium: 780
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 11
- Protein: 16
- Cholesterol: 5