How To Make Hearty Winter Soup With Chickpeas And Pasta

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Here’s a fantastic recipe for how to make delicious hearty winter soup by Italian Chef Chicca Maione. She can even teach you the art of making this chickpea and pasts soup in person through her cooking classes (If you are looking for a great vacation).

This one is a favorite home-cooked dish: chickpeas and pasta! There are many ways to prepare this delicious and hearty winter soup and, in the family tradition, the pasta is cooked with chickpeas, in the same liquid they have been cooked. In this way, the pasta absorbs all the flavors of the chickpeas and the final result is a hearty, delicious soup. Give it a try!

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Let’s Make Hearty Winter Soup!

Diet Considerations

  • Vegetarian
  • Dairy-Free

Ingredients (Serves 5 – 7)

  • 500 gr / 1 lb ground dried chickpeas (you can also use canned garbanzo beans)  
  • 300 gr / 10 oz egg pasta (like pappardelle or tagliatelle broken into one-inch pieces)
  • 2 carrots, chopped on dices
  • 3 garlic cloves, peeled and crushed
  • 1 medium onion
  • 2 stalks of celery finely chopped
  • 6 cherry tomatoes, quartered
  • 10 gr / ½ cup fresh parsley leaves finely chopped
  • 100ml / ½ cup extra virgin olive oil
  • A pinch of dried red chili pepper flakes
  • salt and pepper
  • 2 handfuls of coarse sea salt


Prep Time: 20 minutes.

Cook Time: 15 minutes.

  1. Soak the Beans

    Soak the beans overnight in cold water.

  2. Wash and Drain

    Wash and drain the chickpeas and cook them in a pressure cooker with half of the celery, carrots, onion, 1 garlic clove, and enough water to cover them (about 3-4 inches). Cook over medium heat until done, for about 45 minutes, for more time (about 1 hour) in a regular pan.

  3. Cook

    When chickpeas are cooked add some water, if necessary, and with a handheld blender purée some of the beans. Salt the water and, when it comes to a boil, cook the pasta with the chickpeas at medium heat, stirring occasionally so the pasta doesn’t get sticky. 

  4. Sauté remaining ingredients

    While the pasta is cooking, sauté garlic, dried red chili flakes, celery, cherry tomatoes, and extra virgin olive oil. You can also add chopped bacon if you want. When the pasta is done add it to the garlic, celery, tomato mixture. 

  5. Season as you desire!

    Serve the chickpeas pasta in a large bowl, season with olive oil, salt, pepper, and sprinkle with parsley. The consistency of the soup should be creamy and not too thin.

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Need Help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at


Take the class

Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make this hearty winter soup (as well as many other amazing dishes)!

Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.

About the Author

Chicca Maione

Chicca Maione

Italian Chef

Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

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