Chickpea Pasta Soup

Tomato and Chickpea Soup with Toasted Bread Crumbs
Tomato and Chickpea Soup with Toasted Bread Crumbs
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2 tbsp Olive oil
½ Sweet onions diced
2 cloves Garlic minced
¼ tsp Salt
¼ tsp Black pepper
2 tbsp Tomato paste
2 tbsp Brown sugar
2 tsp Dried oregano
⅛ tsp Red pepper flakes crushed
1 (28-ounce) can Whole peeled tomatoes
1 cup Tomato puree
2 cups Vegetable stock low-sodium, or chicken stock
1 (15-ounce) can Chickpeas drained and rinsed
1 cup Whole wheat pasta
1 cup Parmesan cheese freshly grated, plus more for topping
Parsley plus basil for topping
For Stovetop Bread Crumbs
1 tbsp Olive oil
1 tbsp Unsalted butter
2 cups Bread crumbs torn/cubed multigrain
½ tsp Garlic powder
¼ tsp Salt
¼ tsp Black pepper

Nutritional information

  • For Stovetop Bread Crumbs

Chickpea Pasta Soup


I love an easy dinner in one bowl and this Chickpea Pasta Soup serves up just that. I make a tomato base soup with sweet onions and garlic, some red pepper flakes, canned whole tomatoes and tomato puree then fill the pot with canned chickpeas, whole wheat pasta and freshly grated Parmesan and extra to pile on top.

I have included my favorite simple bread crumb recipe in the steps too. I just feel they partner really well with the soup and give you that extra filling that you may need with soup for dinner!

To make Chickpea Pasta Soup, you will need the following ingredients:

Ingridiens for Chickpea Pasta Soup

Steps to make Chickpea Pasta Soup


Cook onion and garlic


In a large pot over medium-low heat, heat 2 tablespoons of olive oil and add ½ a diced sweet onion, 2 minced cloves of garlic, and ¼ teaspoon of salt and pepper each. Cook, stirring a few times, for about 5 minutes, until the onion is soft and translucent.


Add tomato base ingredients


Add 2 tablespoons of tomato paste along with 2 tablespoons of brown sugar, 2 teaspoons of dried oregano and ⅛ teaspoon of crushed red pepper flakes. Cooking for about 1-2 minutes while continuously stirring then add the can of peeled whole tomatoes and use a wooden spoon to gently break them apart. Finally, add 1 cup of tomato puree and 2 cups of chicken or vegetable stock. Cover the pot with a lid and cook on medium-low for about 10-15 minutes.


Add chickpeas and pasta


Once gently boiling, add 1 can of drained and rinsed chickpeas and 1 cup of whole wheat pasta. Stir through, cover it’s a lid and cook for about 10 minutes until the pasta is al dente and not mushy. Add ½ cup of stock, as needed and stir through well.


Add cheese


Add 1 cup of Parmesan cheese and stir through until completely melted.


Prepare bread crumbs


In a skillet over medium heat, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Then, once sizzling, add 2 cups of bread cubes and season with ¼ teaspoon of salt and pepper each and ½ teaspoon of garlic powder. Cook, while constantly tossing, for about 5-6 minutes until golden and toasted. Remove from the heat and cool slightly.



Serve the soup hot and top with extra cheese, some freshly chopped herbs and homemade bread crumbs if you wish!

This Chickpea Pasta Soup is a bowl full of healthy and nutritious ingredients that works perfectly for a light fall dinner or a warm winter soup too. How do you enjoy yours? Let us know and contact us online when you tag #cookmerecipes online to be in touch.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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