Indulge in the heartwarming flavors of Italy with this delightful Pasta e Ceci, a one-pot chickpea soup that's sure to brighten up any cold winter night. Originating in the charming streets of Rome, this dish is not just a family favorite but a coveted recipe for even the pickiest eaters!
While my Italian kitchen is always whipping up something wonderful, there are a few things that earn the top spot that absolutely everyone loves. This Pasta e Ceci recipe is one of them! Pasta e ceci is undeniably my mom’s most famous dish.
If people are going to her house for dinner, they request she make it. Even my cousin Danny likes it, who is one of the pickier eaters in our family. Aldo, a family friend and handyman who comes by to do odd jobs around her house, requests that he gets paid in dishes of pasta e ceci. It’s THAT GOOD.
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🍝 What is Pasta e Ceci?
Pasta e Ceci is a pasta-chickpea soup fusion that originates in Rome. What's truly magical about this dish is how it adapts to your cravings. You can prepare it as a broth-packed, soupy version or a hearty pasta dish.
I prefer it hearty with more pasta in it than broth (as pictured). Some recipes omit the canned tomatoes or cook the pasta on the side and then add it to the soup. That’s one of the beauties of this dish- you can customize it to your liking!
Cooking pasta e ceci is easy too! Start by sautéing mirepoix and garlic, then simmer a rich tomato and chickpea base. Add small shell pasta and garnish with olive oil, Parmesan, and chili flakes for a comforting and customizable Italian dish that's perfect for weeknight dinners or a slow Sunday feast!
And if you’re in the mood for more soup with Italian flair, you’ll love making Pasta Fagioli or my go-to Chicken Soup when you need a bowl of comfort!
❤️ Why You’ll Love This Recipe
- This recipe offers a taste of authentic Italian comfort with a perfect blend of tomatoes, aromatic vegetables, and hearty chickpeas, all simple ingredients!
- Whether you prefer a hearty, pasta-centric meal or a more soup-like consistency, this recipe allows you to tailor it to your personal liking.
- With the convenience of canned chickpeas and a one-pot cooking method, Pasta e Ceci is the perfect solution for a quick and easy weeknight dinner, saving you time and dishes.
- The finishing touches of an olive oil drizzle, Parmesan cheese, and chili flakes not only enhance the visual appeal but also add layers of flavor, turning each bowl into a restaurant-style dish.
🫒 Ingredients You’ll Need
- Olive Oil - Serves as the cooking fat, adding a rich, Mediterranean flavor to the dish while preventing sticking and ensuring a pleasant texture.
- Mirepoix (carrots, celery, onion) - The trio of carrots, celery, and onion forms the aromatic base of the soup, infusing it with depth, sweetness, and savory notes.
- Garlic - Contributes a delightful, pungent aroma and flavor, enhancing the overall taste profile of the recipe.
- Crushed Strained Tomatoes - Brings a luscious tomatoey essence, adding body and richness to the soup's base.
- Canned Chickpeas (with liquid): Canned chickpeas, along with their liquid (aquafaba), supply both the protein and starch needed to thicken the soup while introducing a subtle nutty taste.
- Bay Leaf - Imparts a subtle earthy and herbal undertone, infusing the broth with a delicate fragrance.
- Broth - Chicken or vegetable broth forms the essential liquid foundation, enriching the soup with savory, umami flavors.
- Small Shell Pasta - Serves as the pasta element, absorbing the flavors of the soup and providing a comforting, satisfying texture.
- Salt and Pepper - Seasons the dish, enhancing the taste of all the ingredients and achieving the perfect balance of flavors.
- Garnish (olive oil drizzle, parmesan cheese, chili flakes) - An olive oil drizzle, parmesan cheese, and chili flakes elevate the presentation and taste.
👩🏽🍳 How To Make Pasta e Ceci
Cook the vegetables: On medium heat, heat olive oil in a large pot. Add onion, celery, and carrot, and saute until softened. Add garlic when vegetables are about halfway cooked to prevent burning (photo 1)
Assemble the soup: Add crushed strained tomatoes, chickpeas (including liquid), bay leaf, and salt and pepper to the pot. Let the tomato sauce reduce until thick for 30 minutes (photos 2-3)
Add chicken or vegetable broth to the pot (photo 4) Let it come to a boil. Add more salt and pepper if needed.
Add pasta: Pour the small shell pasta into the pot once the soup is boiling (photo 5) Let the pasta cook until it’s soft. Since this is a soup, you want the consistency of the pasta to be cooked a bit more than al dente (photo 6)
Garnish and serve: While hot, ladle into soup bowls. Plate and top with olive oil, parmesan, and chili flakes. Enjoy!
🥣 Recipe Tips
- For the best results, cook the pasta until it's slightly more tender than al dente. It will also continue to soften as it absorbs the broth.
- Feel free to experiment with other small pasta shapes like ditalini or anellini to suit your preference or what's available in your pantry.
- Adjust the soup's pasta-to-broth ratio to suit your liking, whether you prefer it more soupy or hearty.
- Add the liquid from the canned chickpeas (aquafaba), too – this will give the dish more flavor. Concerned that there’s too much sodium in the liquid? Don’t be! This just means that you will have to add less salt to the dish during the cooking process. Not only will the canned chickpea liquid add more flavor, but it’s also full of starch, which makes for a great binder and adds beautiful texture to the soup.
- As the soup sits, it will thicken up as it absorbs more broth. Add more broth if you prefer the soup more liquid.
🌿 Variations
- Add fresh or dried herbs like basil, rosemary, oregano, or thyme for an aromatic twist to the soup's flavor profile.
- If you love a bit of heat, incorporate red pepper flakes or a pinch of cayenne pepper to give your Pasta e Ceci a spicy kick.
- Enhance the cheesiness by melting mozzarella or provolone in before serving
- Opt for vegetable broth and skip the Parmesan garnish to transform this into a vegan-friendly dish while maintaining its rich taste.
- Add spinach, kale, or Swiss chard for an extra dose of greens and nutrients.
- Finish the dish with a drizzle of fresh lemon juice and zest to brighten up the flavors with a citrusy note.
🥄 Storing & Freezing
Storing: To store leftover Pasta e Ceci, transfer it to an airtight container and refrigerate for up to 3-4 days. If it thickens too much upon reheating, simply add a splash of broth to reach your desired consistency.
Freezing: Pasta e Ceci can be frozen for longer-term storage. Allow it to cool completely, then portion it into airtight containers or freezer bags. Leave some space for expansion and freeze for up to 2-3 months. Thaw it in the refrigerator before reheating it on the stovetop.
❓FAQ
Yes, you can use dried chickpeas, but the cooking process will be different. Soak the dried chickpeas overnight, then simmer them until tender before adding them to the soup. Adjust the cooking time accordingly.
Small shell pasta is traditional, but you can swap it for ditalini, anellini, or any other small pasta shape you prefer. Just be mindful of cooking times, as they may vary slightly.
The flavors often meld and improve when allowed to sit. Make the soup a day ahead, cool it, and store it in the fridge. Reheat gently before serving, and you'll have a flavorful and convenient dish ready for any occasion.
🇮🇹 More Italian Dinner Recipes
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Recipe
Pasta e Ceci (Italian Chickpea Soup)
Pasta e ceci is a one pot Italian chickpea soup with pasta that originated in Rome. It's warm and comforting on a cold night, and the flavours of the celery, carrots, onions, tomatoes and chickpeas come together beautifully.
Ingredients
- 3 tbsp. olive oil
- ½ cup chopped onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 2 cloves garlic
- 3 cups crushed strained tomatoes
- 1 540mL can chick peas with liquid
- 1 bay leaf
- 2 L chicken broth or vegetable broth
- 2 ½ cups small shell pasta
- Salt and pepper to taste
To finish:
- Extra olive oil for drizzle
- Parmesan cheese q.b.
- chili flakes q/b.
Instructions
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On medium heat, heat olive oil in a large pot. Add onion, celery and carrot. Add garlic when vegetables are about halfway cooked. Let cook until all vegetables are tender.
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Add crushed strained tomatoes, chick peas, bay leaf, and salt and pepper to the pot (note – when adding the chick peas, add the liquid from the can too. This will add extra flavor). Let the tomato sauce reduce until thick – about 30 minutes.
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Add chicken or vegetable broth to the pot. Let it come to a boil. Add more salt and pepper if needed.
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Add pasta to pot once the soup is boiling. Let pasta cook until it’s soft. Since this is a soup, you want the consistency of the pasta to be cooked a bit more than al dente.
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Plate, and top with olive oil, parmesan and chili flakes.
Recipe Video
Recipe Notes
- Add the liquid from the canned chickpeas (aquafaba) too – this will give the dish more flavor. Concerned that there’s too much sodium in the liquid? Don’t be! This just means that you will have to add less salt to the dish during the cooking process. Not only will the canned chickpea liquid add more flavor, it’s also full of starch, which makes for a great binder and adds beautiful texture to the soup.
- As the soup sits, it will thicken up as it absorbs more broth. Add more broth if you prefer the soup more liquid.
- This soup calls for small shell pasta, but you can use any cut of small pasta. Ditalini would work well too.
