Pasta e Ceci (Italian Pasta and Chickpea Stew)
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Pasta e Ceci (Italian Pasta with Chickpea Soup) is the perfect comfort food for cold winter days. This delicious and satisfying Italian soup combines pasta, chickpeas, and rich flavors in one bowl. Simple, nourishing, and flavorful, it makes an easy vegetarian lunch or dinner the whole family will enjoy.
If you love this recipe, you should try my Pasta e Patate and Pasta With Lentils (Pasta e Lenticchie).
Quick Look: Pasta e Ceci
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Dietary Info: Vegetarian, can be made dairy-free, vegan , and gluten-free
- Method: One-pot soup
- Technique: Blend half of the chickpeas, simmer with aromatics, then cook the pasta and remaining chickpeas directly in the broth
- Flavor & Texture: Hearty, creamy, savory
Why You’ll Love This Winter Classic!
Pasta e Ceci (pasta and chickpeas) is one of Rome’s most iconic winter dishes. The hearty chickpeas and tender small pasta cook in a tomato-rich broth, delivering a comforting Italian meal in under 30 minutes. It’s almost a cross between a stew and a soup!
The best meals include simple and minimal ingredients. This is the beauty of Italian cooking! From my cucina (kitchen) to your table, I hope this recipe brings warmth to you and your family all winter!
Enjoy with a slice of Italian Bread Recipe (No Knead Crusty Bread).
Made With Amore,
“Everyone loved it.”
– Dulce
Table of Contents
Simple Ingredients
It goes without saying that with any dish as simple as this one, the quality of your ingredients goes a long way!
- Chickpeas: Adds protein, texture, and creaminess to the soup.
- Short Pasta: Turns the broth into a hearty meal and absorbs all the flavors.
- Crushed Tomatoes: Create a rich base with subtle sweetness.
- Carrots and Garlic: Build layers of savory flavor.
- Parmigiano Cheese: Adds a rich, salty finish.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Bacon: Even better, pancetta or finely chopped Parma ham can give a nice smoky and meaty flavor to your final result. Try my Zuppa Toscana next!
- Ground Sausage: Try frying up some Homemade Italian Sausage Recipe and adding it on top of the stew for an extra hearty meal.
- Tomato Paste: While this is not traditionally a tomato-heavy pasta, adding some tomato paste in with the aromatics gives the dish savory depth, as well as a touch of color.
How to Make Pasta e Ceci
This recipe is both comforting and nourishing. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Place half of the chickpeas in a blender or food processor with a splash of broth and blend until smooth. Leave the remaining chickpeas whole and set aside.
- In a medium soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and garlic. Cook for 5-7 minutes until softened and fragrant, stirring often so the garlic doesn’t brown.
- Stir in the rosemary, bay leaf, crushed tomatoes, and pureed chickpeas. Let everything cook together for about 5 minutes. Pour in the broth and season lightly with salt and black pepper. Bring to a gentle simmer and cook for 10 minutes. The broth should be hot and lightly bubbling before adding the pasta.
- Add the reserved whole chickpeas and uncooked pasta directly into the pot. Simmer on medium-low heat for about 10-12 minutes, stirring often to keep the pasta from sticking. The starch from the pasta will naturally thicken the broth and make it creamy.
- If the soup becomes too thick before the pasta is cooked, add a splash of hot broth or water as needed. The final texture should be creamy and spoonable – somewhere between a soup and pasta dish.
- Ladle into shallow bowls. Finish with freshly grated Pecorino cheese and a generous drizzle of your best olive oil. Add parsley or basil if desired.
Pasta e Ceci FAQs
A wide, flat pasta shape or a thick, small pasta variety is key to this dish. A thin pasta or anything like spaghetti will make this dish a gummy mess since the pasta cooks in the broth. This dish is rustic, hearty, inexpensive, and good for a cold fall evening. Try small shells or ditalini.
I actually recommend it. Canned chickpeas perform surprisingly well in this application and save hours of cooking time. You can achieve a similar substantial, creamy base (even without the starchy cooking liquid) by blending a small portion of the beans with some broth in the beginning of the one-pot meal. Ultimately, you should feel free to use whatever you have on hand.
This dish is best enjoyed immediately. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop, adding a splash of stock or water to loosen the sauce.
Serving Suggestions
This pasta e ceci is a hearty meal on its own, but I love serving it with Italian Bread or Ciabatta Bread for soaking up every last spoonful of the creamy broth. For a more substantial meal, pair it with Parmesan Roasted Broccoli or Roasted Zucchini for a bright contrast to the rich, comforting soup. Finish the meal with a slice of Italian Almond Cake for a simple dessert that feels right at home alongside this rustic Italian favorite.
My Pro Tips
Recipe Tips
- Keep extra broth or hot water nearby. The pasta will continue to absorb liquid as it cooks, so add more as needed to maintain a spoonable texture.
- Blend only part of the chickpeas. This creates the signature creamy texture while still leaving plenty of whole chickpeas for bite.
- Cook the pasta directly in the broth. The starch released from the pasta naturally thickens the soup and gives it a silky consistency.
More Winter Soup Recipes
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Pasta e Ceci
Equipment
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 15-ounce can chickpeas, drained and rinsed
- ½ cup diced onion
- ½ cup diced carrots
- 2 garlic cloves, finely chopped
- 2 teaspoons fresh rosemary, chopped
- 1 fresh bay leaf
- 1 14-ounce can crushed tomatoes
- 3 cups chicken stock or vegetable broth, plus more if needed
- 1 cup short pasta, about 6 ounces or 170 grams ditalini or small shells
- Salt and freshly ground black pepper, to taste
- Freshly grated Pecorino Romano or Parmigiano Reggiano, for serving
- Extra virgin olive oil, for serving
Instructions
- Place half of the chickpeas in a blender or food processor with a splash of broth and blend until smooth. Leave the remaining chickpeas whole and set aside.
- In a medium soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and garlic. Cook for 5-7 minutes until softened and fragrant, stirring often so the garlic doesn’t brown.
- Stir in the rosemary, bay leaf, crushed tomatoes, and pureed chickpeas. Let everything cook together for about 5 minutes to deepen the flavor.
- Pour in the broth and season lightly with salt and black pepper. Bring to a gentle simmer and cook for 10 minutes. The broth should be hot and lightly bubbling before adding the pasta.
- Add the reserved whole chickpeas and uncooked pasta directly into the pot. Simmer on medium-low heat for about 10-12 minutes, stirring often to keep the pasta from sticking. The starch from the pasta will naturally thicken the broth and make it creamy.
- If the soup becomes too thick before the pasta is cooked, add a splash of hot broth or water as needed. The final texture should be creamy and spoonable – somewhere between a soup and pasta dish.
- Ladle into shallow bowls and finish with freshly grated Pecorino cheese and a generous drizzle of your best olive oil. Add parsley or basil if desired. Serve warm with crusty bread and a spoon.
Notes
- Keep extra broth or hot water nearby. The pasta will continue to absorb liquid as it cooks, so add more as needed to maintain a spoonable texture.
- Blend only part of the chickpeas. This creates the signature creamy texture while still leaving plenty of whole chickpeas for bite.
- Cook the pasta directly in the broth. The starch released from the pasta naturally thickens the soup and gives it a silky consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Every one love it
Yay! Happy to hear that. It is a simple classic.
I loved the flavor,
I followed the recipe exactly though and it was so thick that it was sticking to the bottom in a major way. Should I have purรฉed less of the ceci? I used Cento crushed tomatoes, maybe they are thicker? In the end it was so thick that my husband added 2 extra cups of of broth because the wooden spoon stood straight up in the pot.
For the record I doubled everything because we are more people.
Hello, yes, sometimes depending on the chickpea variety it will be thicker. You can always lessen the amount of puree and add a little more liquid to your liking.
Easy and delicious!
Happy you loved it!