Rocco GizzoPasta e Ceci is one of those classic Italian recipes that proves you don’t need a ton of ingredients to make something really good. It’s a hearty, comforting Italian chickpea soup made with ditalini pasta, chickpeas, tomato, rosemary, sage, and a flavorful broth.
And the best part? You probably have most of the ingredients sitting in your pantry already.
I love making a big pot of soup at the beginning of the week, usually on a Sunday or Monday. There’s something about knowing you’ve got homemade soup in the fridge that makes the rest of the week so much easier. This Pasta e Ceci is exactly the kind of recipe I love making for that reason.
My favorite trick is blending one can of chickpeas before adding them to the soup. It gives the broth a rich, creamy consistency without adding any cream, while the remaining chickpeas and ditalini make every spoonful hearty and satisfying.
What is Pasta e Ceci?
Pasta e Ceci literally means “pasta and chickpeas” in Italian.
It’s a traditional Italian dish made with chickpeas, pasta, and a flavorful broth. Depending on the region and family recipe, it can be served as a thick, almost stew-like dish or a looser, brothy soup.
My version is somewhere in between. It’s hearty enough to eat as a meal but still has plenty of broth, with tender ditalini, whole chickpeas, tomato, and fresh herbs.
And because I blend a portion of the chickpeas, the broth gets naturally creamy without needing heavy cream.
Why You’ll Love This Pasta e Ceci Recipe
There are a few reasons this soup is always a good idea.
First, it’s made with simple ingredients. Canned chickpeas, pasta, broth, tomato purée, and a few aromatics are all you need to build a really flavorful soup.
Second, it’s easy enough to make during the week. There’s no complicated preparation, and everything comes together in one pot.
And finally, it’s perfect for making a big batch. I love recipes that give me something homemade to enjoy over the next few days, and this is one of them.
It’s the kind of soup that feels comforting and satisfying without requiring much effort.
Ingredients You’ll Need
Chickpeas: I use four cans of chickpeas in this recipe. Three cans stay whole, while the fourth gets blended to create a naturally creamy broth. This is one of my favorite ways to thicken a soup without adding cream.
Ditalini pasta: Ditalini is perfect for Pasta e Ceci because the small shape works beautifully with the chickpeas. You get a little pasta and a few chickpeas in almost every spoonful.
Chicken or vegetable broth: Either works well. Chicken broth brings savory flavor, while vegetable broth is a good alternative if you prefer not to use meat-based stock.
Yellow onion and carrots: These create the aromatic base of the soup. I dice them small so they soften nicely and distribute evenly throughout the broth.
Garlic: Freshly minced garlic adds flavor and works beautifully with the rosemary and sage.
Tomato purée: The tomato gives the broth a little richness, color, and acidity without turning it into a heavy tomato soup.
Rosemary and sage: These fresh herbs give the soup that classic Italian aroma. Rosemary pairs especially well with chickpeas, while sage adds an earthy, savory flavor.
Red pepper flakes: I add just a little for some background heat. You can adjust the amount depending on your preference.
Parmigiano Reggiano rind: If I have a Parmesan rind sitting in the fridge, I love throwing it into the pot while the soup simmers. It adds another layer of savory flavor.
Pecorino Romano: I finish each bowl with freshly grated Pecorino. That salty, sharp flavor is the perfect finishing touch.
Extra virgin olive oil: I use olive oil to sauté the vegetables and always finish with another drizzle before serving.
How to Make a Pasta e Ceci
1. Sauté the Vegetables
Start by heating a large pot over medium heat with a generous drizzle of extra virgin olive oil.
Add the diced onion and carrots and cook until they begin to soften, stirring occasionally.
Once the vegetables are tender, add the minced garlic and red pepper flakes and cook until fragrant.
2. Build the Soup Base
Add the blended chickpeas and tomato purée directly to the pot.
Stir everything together until the chickpea mixture is fully incorporated with the vegetables.
Pour in the broth and bring the soup to a boil.
3. Add the Chickpeas and Herbs
Once the soup comes to a boil, add the remaining whole chickpeas, rosemary, sage, and a Parmigiano rind if you have one.
Lower the heat and let everything simmer for approximately 15 minutes.
This gives the herbs time to infuse the broth and allows the flavors to come together.
4. Cook the Ditalini
Add the uncooked ditalini directly to the pot. Continue simmering, stirring frequently, until the pasta is fully cooked, approximately 15 minutes depending on the pasta.
As the pasta cooks, the soup will naturally begin to thicken.
If it becomes too thick, add water about half a cup at a time until you reach your preferred consistency.
5. Finish with Pecorino Romano and Olive Oil
Once the pasta is tender, remove the herb stems and Parmesan rind. Taste the soup and adjust with salt and freshly cracked black pepper.
Ladle into bowls and finish with plenty of freshly grated Pecorino Romano and a drizzle of good extra virgin olive oil.
That’s all there is to it.
What to Serve with Pasta e Ceci
I love serving Pasta e Ceci with a generous amount of freshly grated Pecorino Romano and a drizzle of extra virgin olive oil. As well as a piece of crusty Italian bread on the side is perfect for soaking up the broth.
But most of the time, a big bowl of this soup is satisfying enough on its own.
Frequently Asked Questions
What is Pasta e Ceci?
Pasta e Ceci is a traditional Italian dish made with pasta and chickpeas. Depending on the recipe, it can be served as a thick stew or a brothy soup. My version uses ditalini, tomato, rosemary, sage, and blended chickpeas for a naturally creamy consistency.
How do you make Pasta e Ceci creamy without cream?
I blend one can of chickpeas and add it to the soup base. This thickens the broth naturally without needing heavy cream. Cooking the pasta directly in the soup also releases starch, creating a richer texture.
Can I make Pasta e Ceci ahead of time?
Absolutely. I love making a large batch at the beginning of the week. Just remember that the pasta will continue absorbing liquid as it sits, so you may need to add more water or broth when reheating.
What pasta is best for Pasta e Ceci?
I prefer ditalini because the small shape works beautifully with chickpeas. Other small pasta shapes, such as tubetti or small shells, can also work.
Why did my Pasta e Ceci get so thick?
The ditalini absorbs liquid as it cooks and continues absorbing broth after refrigeration. Add water or broth when reheating until the soup reaches your preferred consistency.
How long does Pasta e ceci last in the fridge?
Store Pasta e Ceci in an airtight container in the refrigerator for approximately 3–4 days. Reheat thoroughly before serving.
A Big Pot of Soup Makes the Whole Week Better
One of my favorite things to do is make a big pot of soup on a Sunday or Monday. There’s just something about knowing you’ve got homemade soup sitting in the fridge that makes the rest of the week a little easier.
And this Pasta e Ceci is exactly the kind of soup I love making. It’s hearty, comforting, and made with simple ingredients that I usually have on hand. My favorite trick is blending one can of chickpeas to give the broth that rich, creamy texture without adding any cream. Finish it with plenty of Pecorino Romano and a drizzle of good olive oil, and you’ve got a bowl of soup I could happily eat all week.
Pasta e Ceci (Italian Chickpea Soup)
Ingredients
- 4 cans of chickpeas 3 cans rinsed, 1 can blended
- 2 cups Ditalini Pasta
- 8 cups chicken or veggie broth
- 1 small yellow onion diced
- 2 medium carrots small dice
- 3 large garlic cloves minced
- 1/2 tsp red pepper flakes
- 8 oz tomato puree
- 2 sprigs rosemary
- 1 sprig sage
- Salt & Pepper to taste
- EVOO to drizzle
- Pecorino Romano freshly grated and to taste
- Parmigiano Reggiano rind (optional)
Instructions
- Add 1 can of beans to a base of a blender with 1/2 to 1 cup of water. Blend until it’s a puree like consistency. Then set aside.
- Heat a pot over medium heat and drizzle with olive oil. Once hot, add the carrots and onion. Cook, stirring occasionally, until the veggies are softened. Then add the garlic and red pepper flakes and cook until fragrant.
- Add the blended beans and the tomato puree and mix until full incorporated with the veggies. Then add the broth and bring to a boil. Once boiling add the 3 cups of chickpeas, sage, rosemary, and a rind of parmigiano. Lower the heat and let the soup simmer for 15 minutes.
- Add the pasta, and cook, stirring often, until the pasta is fully cooked (about 15 minutes). If the soup begins to thicken, add some water a half a cup at a time.
- Once done, season with salt and pepper to taste. Plate in bowls, and top with pecorino and a drizzle of EVOO.
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