Okay, let’s talk about simple comfort food that warms the soul: Tuscan Chickpea Soup. I remember the first time I made it. My youngest had a terrible cold, the weather was gloomy, and I needed a dinner win, fast. I stumbled upon a recipe that seemed easy enough, and with a few tweaks (more garlic, always more garlic!), it became a family favorite. The warmth and heartiness of this Tuscan Chickpea Soup instantly brought smiles to everyone’s faces, even the one with the sniffles. This recipe brings family comfort, one spoonful at a time.

It’s been quite a journey perfecting this soup! Now, I want to share this easy, satisfying recipe with you so you can experience the same comfort with your family. I am excited to show you how to create a comforting meal that your family will love! Fellow busy moms, looking for simple comfort food? This Tuscan Chickpea Soup is for you.

INGREDIENTS You’ll Need:

1 tablespoon olive oil
1 medium yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (optional)
6 cups vegetable broth
Two 15-ounce cans chickpeas, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 cup small pasta (like ditalini or elbow macaroni)
2 cups chopped kale or spinach
Salt and black pepper to taste
Grated Parmesan cheese, for serving (optional)

Trust me, this Tuscan Chickpea Soup ingredient list is simple because busy moms need comfort without complexity! You can find these simple ingredients at your regular grocery store. This Tuscan Chickpea Soup proves delicious doesn’t mean expensive. If you don’t have fresh carrots and celery, I often use a bag of pre-chopped mirepoix for extra comfort in my Tuscan Chickpea Soup.

My family gets extra comfort when I add a squeeze of lemon juice at the end, it brightens up all the flavors. I always have a few cans of chickpeas in the pantry. They’re so versatile and are the star of this Vegetarian Tuscan Soup! A drizzle of good quality olive oil before serving is a MUST in my kitchen. Here’s a Tuscan Chickpea Soup comfort hack: I sometimes throw in a Parmesan rind while simmering for extra depth of flavor. Just remove it before serving!

Let’s Make it Happen!

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This is the base for amazing flavor! Don’t rush this step.
Add the garlic, rosemary, and red pepper flakes (if using) and cook for another minute until fragrant. Your Tuscan Chickpea Soup should smell amazing by now. This is where the magic happens.
Pour in the vegetable broth, chickpeas, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld. This helps develop the rich flavor we all crave in a good soup.
Stir in the pasta and cook according to package directions until al dente. Perfect time to prep tomorrow’s lunch! Keep stirring to prevent sticking. This is where it starts to resemble the traditional Pasta e Ceci.
Add the kale or spinach during the last 5 minutes of cooking, until wilted. Don’t worry if your Tuscan Chickpea Soup looks a little too thick – it will thin out as the greens cook down.
Season with salt and pepper to taste. Taste and adjust as needed, adding more salt, pepper, or red pepper flakes to your preference. This step is crucial for a truly comforting bowl.
Serve hot, topped with grated Parmesan cheese (if desired). Garnish with a drizzle of olive oil and a sprinkle of fresh herbs for a restaurant-worthy presentation.

Here’s where I used to struggle with my Tuscan Chickpea Soup – I would overcook the pasta! Learn from my experience and set a timer. This comforting Tuscan Chickpea Soup usually takes me about 40 minutes from start to finish in my busy kitchen. While your Tuscan Chickpea Soup is cooking, take a moment to appreciate creating comfort for your family!

I learned that using high-quality diced tomatoes really makes a difference in the flavor of this soup. Don’t skimp! I like to use small pasta shapes, like ditalini or elbow macaroni, because they are perfect for little spoons. This is a dinnertime win in my book! Don’t be afraid to add more broth if you prefer a thinner soup. This recipe is adaptable! This Vegetarian Tuscan Soup will quickly become a family staple.

How We Love to Eat This!

The kids devour this comforting Tuscan Chickpea Soup when I serve it with crusty bread for dipping. They love soaking up all the flavorful broth. This soup is perfect for those busy weeknights when we need comfort food fast! This Tuscan Chickpea Soup is also a winner for weekend lunches. It’s hearty enough to keep everyone full and satisfied.

I love to make a big batch of this Tuscan Chickpea Soup on Sunday and enjoy it throughout the week. It gets even better as the flavors meld together!

For a fun twist, try serving this Tuscan Chickpea Soup with a dollop of pesto on top. It adds a burst of fresh, herby flavor. We also love adding a side salad with a simple vinaigrette for a complete and balanced meal. This Tuscan Chickpea Soup reminds me of another family favorite, Chicken Parmesan Soup. Both are so comforting! One time, I made this for a friend who was feeling under the weather, and she said it was the best soup she had ever tasted. I think it was the comfort talking! This hearty soup is inspired by the traditional Ribollita.

FAQs: Your Questions Answered

Is this Tuscan Chickpea Soup really filling enough for growing kids? Absolutely! The chickpeas, pasta, and vegetables provide plenty of protein and fiber to keep them satisfied. Serve it with some crusty bread for dipping, and you’ll have a winning combination.
What if my picky eater won’t try this Tuscan Chickpea Soup? Start by offering a small portion alongside something they already enjoy. You can also try pureeing a portion of the soup for a smoother texture. Sometimes, kids are more willing to try new things if they don’t see all the “chunks.”
Can I meal prep this hearty Tuscan Chickpea Soup for busy weeks ahead? Yes! This soup is perfect for meal prepping. Make a big batch on the weekend and store it in the refrigerator for up to 4 days. It also freezes well.
Can I use dried chickpeas instead of canned? Yes, you can. You’ll need to soak them overnight and then cook them until tender before adding them to the soup. It will add a deeper flavor to the Tuscan Chickpea Soup.
What kind of pasta works best in this soup? I prefer ditalini or elbow macaroni, but any small pasta shape will work. Orzo, farfalline, or even broken spaghetti are all good options.
Can I add meat to this Vegetarian Tuscan Soup? Absolutely! If you’re not looking for a Vegetarian Tuscan Soup, you can add cooked Italian sausage, ground beef, or shredded chicken to make it even heartier. Brown the meat before adding the vegetables.
Is this soup spicy? The red pepper flakes add a touch of heat, but you can easily omit them if you prefer a milder flavor. My kids don’t like spicy, so I usually leave them out.
Can I use different vegetables? Absolutely! Feel free to add other vegetables like zucchini, bell peppers, or green beans. This is a great way to use up any leftover veggies you have in the fridge.
Is this recipe similar to Ribollita or Pasta e Ceci? Yes! This Tuscan Chickpea Soup shares similarities with both Ribollita and Pasta e Ceci. It has the heartiness of Ribollita and the chickpea and pasta combination of Pasta e Ceci.
Where did you first learn about Tuscan Chickpea Soup? I first learned about this through online cooking blogs. I was searching for easy, comforting soups, and I found several versions of Tuscan Chickpea Soup. Now it’s become my go to Tuscan Bean Soup.

If your kids love this hearty recipe, they’ll go crazy for Potsticker Soup. For more simple comfort food ideas for busy families, check out Mexican Street Corn Soup.

Final Thoughts:

I hope this Tuscan Chickpea Soup becomes a staple in your family’s meal rotation. It’s a simple, satisfying, and budget-friendly way to feed your loved ones. Remember, cooking doesn’t have to be complicated to be delicious. Embrace the cozy chaos of dinnertime, and enjoy the process of creating comfort for your family. My goal is to help you achieve dinnertime wins, without the stress!

Here are my Tuscan Chickpea Soup Comfort Hacks:

Parmesan Rind Boost: Simmer a Parmesan rind in the soup for extra depth of flavor.
Lemon Zest Brightness: Add a teaspoon of lemon zest for a bright, fresh flavor.
Olive Oil Drizzle: Drizzle a good quality olive oil over each bowl before serving for richness.

Here are some family-tested Tuscan Chickpea Soup variations:

Spicy Tuscan Chickpea Soup: Add more red pepper flakes or a dash of hot sauce.
Creamy Tuscan Chickpea Soup: Stir in a dollop of mascarpone cheese or heavy cream at the end.
Hearty Tuscan Chickpea Soup: Add cooked Italian sausage or ground beef.

My husband loves the spicy version, while my kids prefer the creamy version. I personally love the classic recipe! Don’t be afraid to experiment and make this recipe your own. It’s such a simple recipe, it’s really easy to adapt!

I hope you try this satisfying Tuscan Chickpea Soup and create some happy memories around your family table. Check out this vegan version Vegan Tuscan Chickpea Soup – Vegan Cocotte. You can even reference this recipe Cacciucco di ceci (Tuscan Chickpea and Swiss Chard Soup … for inspiration. This recipe Cacciucco di Ceci | Tuscan Chickpea and Chard Soup – Juls’ Kitchen will show you other flavor pairings for the soup. Happy cooking, fellow comfort seekers! This Tuscan Chickpea Soup is a winner!

Tuscan Chickpea Soup

Print Recipe

This hearty Tuscan Chickpea Soup is a comforting and flavorful dish, perfect for a chilly evening. Packed with chickpeas, vegetables, and herbs, it’s a healthy and satisfying meal.

Author: Beatriz
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Soup
Cuisine: Italian

Ingredients

Scale

1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
1 (28 ounce) can crushed tomatoes
6 cups vegetable broth
2 (15 ounce) cans chickpeas, drained and rinsed
1 cup chopped kale or spinach
Salt and pepper to taste
Grated Parmesan cheese, for serving (optional)
Crusty bread, for serving (optional)

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
Add the garlic, rosemary, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
Stir in the crushed tomatoes and vegetable broth. Bring to a simmer.
Add the chickpeas and kale or spinach. Simmer for 15-20 minutes, or until the kale or spinach is tender.
Season with salt and pepper to taste.
Serve hot, topped with grated Parmesan cheese (if using) and with crusty bread for dipping (if using).

Notes

For a richer flavor, add a Parmesan cheese rind to the soup while it simmers. Remove the rind before serving. You can also add a squeeze of lemon juice for brightness.