Pasta e Ceci is classic Italian comfort food at its finest. Budget-friendly, made in one pot, and on the table in right around 30 minutes, this cozy soup is strikingly simple. Best served with crusty Italian bread and an extra drizzle of olive oil.

Why You’ll Love this Pasta e Ceci Recipe

• Budget-friendly. This Italian pasta and chickpea stew is an affordable way to enjoy a rich, satisfying stew that still feels restaurant-worthy.
• One pot. Everything comes together in the same pot, meaning minimal cleanup and maximum flavor.
• Simple ingredients. This recipe leans on every day pantry ingredients such as canned chickpeas, dried pasta, and broth.
• Freezer-friendly. Prep a double batch to keep on hand for when the craving for something hearty and comforting strikes.

As with many classic Italian recipes, there are many different ways to prepare pasta e ceci. Many of which have been tweaked to perfection over generations according to regional or family preferences. 

However many of the staple ingredients – chickpeas, pasta, quality olive oil – stay the same. It’s all about preparation (which truly, couldn’t be simpler) and using quality ingredients.

The Ingredients

• Pasta: Ditalini (short, round tubes of pasta) are the classic short pasta for this dish. Alternatively, you can use orzo or elbows.
• Chickpeas: You need 1 (15-oz.) can of drained and rinsed chickpeas (which amounts to roughly 1 1/2 cups cooked chickpeas). Chickpeas are a great source of fiber and plant-based protein. 
• Aromatics: A mix of onion (yellow, sweet, or white), garlic, and fresh rosemary create the aromatic foundation for this stew. I like to fry the whole rosemary sprig in the olive oil so it infuses the mixture with woodsy, herbaceous flavor.
• Broth: Many recipes call for water, however I prefer the extra flavor that vegetable or chicken broth adds to the soup. 
• Tomato Paste: Some recipes call for whole or peeled and diced tomatoes, however I love the concentrated flavor of tomato paste. Just make sure to cook it long enough to remove the raw tomato flavor, and amplify its umami magic.
• Greens: For a pop of color and extra nutrients, stir in chopped escarole, kale, or spinach at the end of cooking.
• Cheese: This stew is classically garnished with Pecorino Romano cheese, which I highly recommend. In a pinch, however, you can certainly use Parmesan. 

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Sauté aromatics

Heat olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add onions and rosemary sprig; cook 6 to 7 minutes, until soft.

Step 2: Stir in tomato paste, garlic, and chili flakes; cook 3 more minutes, stirring occasionally, allowing tomato paste to caramelize.

Step 3: Add chickpeas and stir to coat. While the chickpeas simmer, use the back of a fork or spoon to mash about 1/2 cup of the chickpeas. (This helps create a creamier broth.) Sauté chickpeas for 3 minutes total.

Step 4: Pour in broth, and stir to release any browned bits stuck to the bottom of the pot. Bring mixture to a boil.

Step 5: Add pasta, and slightly reduce heat to bring soup to a simmer. Simmer, uncovered, until pasta is al dente, about 10 minutes.

Step 6: Stir in kale (or escarole) and grated Pecorino Romano cheese. Continue cooking, uncovered, until the greens are wilted, and season with salt and pepper. 

Step 7: Serve soup with additional grated cheese and a drizzle of olive oil.

Recipe Variations:

• Make Gluten Free. Pasta e Ceci can easily be made gluten free by using your favorite brand of gluten free pasta. (Anything made with chickpeas, brown rice, or quinoa, for example.)
• Add Spice. This Italian pasta and chickpea stew really benefits from a dose of heat. I suggest adding red pepper flakes or Calabrian chili paste to the broth.
• Herb Boost. Finish with extra chopped fresh rosemary or parsley to brighten the dish.
• Creamier Texture. For a creamier, more stew-like consistency, use an immersion blender to blend about half of the soup mixture.
• Add Meat. While meat isn’t a standard ingredient in Pasta e Ceci, you can certainly add ground sausage or pancetta for extra heft.

Serving Suggestions:

I love simply serving this stew with crusty Italian bread and butter. However, it’s also a fantastic compliment to salads or sandwiches. Here are a few of my favorite pairings:

• Salad: This Grilled Radicchio Salad will transport you to a balcony in Rome with just one bite. Or, for more Italian vibes, my Cacio e Pepe-inspired Kale and Fennel Caesar is an absolute show-stopper.
• Sandwich: Try this hearty + healthy Green Goddess Chicken Salad in a sandwich or wrap. You can also serve my Chickpea Tuna Salad in a wrap or between two slices of toasted bread. 
• Meatballs: Try my Chicken Zucchini Meatballs or Pepperoncini-Feta Turkey Meatballs for something extra hearty.

How to Store and Reheat:

• To Store: Let the soup come close to room temperature before transferring it to an airtight storage container. Refrigerate soup for up to 4 days. 
• To Reheat: This soup reheats best stovetop, however you can also warm it in the microwave for convenience.
  • For stovetop reheating, place soup in a small saucepan and add water or broth to thin out to desired consistency. Cook over medium heat until warm.
  • Alternatively, heat individual portions in the microwave, stopping to stir every 30 seconds, until warm. 
• To Freeze: Transfer completely cooled soup to a freezer-safe, gallon-sized zip-top bag. Lay flat in the freezer, and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

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If you try my Pasta e Ceci recipe, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.