Chickpea Spinach and Pasta Soup
Warm up with a bowl of comforting Chickpea Spinach and Pasta Soup—a hearty blend of tender chickpeas, vibrant spinach, and al dente pasta simmered in a flavorful vegetable broth. This wholesome recipe is infused with aromatic herbs like thyme and oregano, with a hint of optional red pepper flakes for a spicy kick. The secret to its velvety texture lies in blending a small portion of the soup, creating a rich base that pairs beautifully with the fresh spinach and chewy pasta. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights or meal prep. Serve it piping hot with a sprinkle of Parmesan for a nourishing, protein-packed meal the whole family will love. Keywords: chickpea soup recipe, spinach soup, pasta soup, healthy comfort food, weeknight dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 15-ounce can canned chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 14.5-ounce can diced tomatoes, with their juices
- 1 cup short pasta (such as ditalini or small shells)
- 4 cups fresh spinach leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes until the vegetables begin to soften.
Add the chickpeas, vegetable broth, diced tomatoes (with their juices), dried thyme, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
While the soup is simmering, cook the pasta separately in salted boiling water until al dente according to the package instructions. Drain and set aside.
After the soup has simmered, use a ladle to transfer 1 cup of the soup to a blender. Blend until smooth, then return the blended mixture to the pot. This will help thicken the soup slightly.
Stir in the cooked pasta and fresh spinach leaves. Simmer for an additional 3-5 minutes until the spinach is wilted.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Serve hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1703 mg | 74% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 14.3 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1413 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
