Description
This feel-good pasta soup is a hearty and comforting dish bursting with flavors from garlic, rosemary, and tomatoes, enriched with nutritious chickpeas and leafy greens. It’s a simple one-pot meal perfect for cozy lunches or dinners, combining tender short pasta with a savory broth made creamy by parmesan cheese and brightened with fresh lemon zest.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 onion, chopped
- 3 rosemary sprigs, chopped
- 3 large garlic cloves, crushed
- 2 tbsp tomato purée
- pinch of chilli flakes, plus extra to serve (optional)
- 400g can chopped tomatoes
- 2 x 400g cans chickpeas, drained
- 1 vegetable or chicken stock cube
- 1 litre water
Pasta and Greens
- 150g short pasta, such as tubetti or macaroni
- 150g kale, spinach or cavolo nero, tough stalks removed and roughly chopped
Cheese and Garnishes
- 25g parmesan, pecorino or vegetarian-style hard cheese, grated, plus a rind if you have one
- 1 lemon, zested, plus a squeeze of juice
- 2 tbsp extra virgin olive oil
Instructions
- Sauté Aromatics: Heat the olive oil in a large, deep pan over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Stir in the chopped rosemary and crushed garlic, cooking for another minute while stirring frequently to prevent the garlic from burning.
- Add Tomato Purée and Spices: Mix in the tomato purée and a pinch of chilli flakes if using. Cook for 2 minutes to deepen the flavor, stirring often to combine evenly.
- Add Tomatoes, Chickpeas, Pasta, and Stock: Stir in the canned chopped tomatoes, drained chickpeas, and short pasta. Crumble in the vegetable or chicken stock cube, add the parmesan rind if available, and pour in 1 liter of water. Season with salt and pepper. Bring the mixture to a simmer and cook for 8 minutes or until the pasta is almost tender.
- Add Greens and Final Seasoning: Add the chopped kale, spinach, or cavolo nero to the pan. Stir until the leaves wilt, which will take a few minutes. If the soup looks too thick, add a little extra water to achieve a soupy consistency. Stir in the lemon zest and half of the grated parmesan. Taste the broth and add a squeeze of fresh lemon juice, extra chilli flakes, or salt as needed.
- Serve: Ladle the soup into bowls, discarding the cheese rind. Top each serving with the remaining grated parmesan, an extra sprinkle of chilli flakes if desired, and a drizzle of extra virgin olive oil for richness and freshness. Serve hot.
Notes
- Use any short pasta you prefer, like tubetti, macaroni, or small shells.
- The parmesan rind adds depth; keep it while cooking but discard before serving.
- You can adjust the chili flakes to suit your spice preference or omit them for mild flavor.
- Leafy greens like kale or cavolo nero contribute great texture and nutrients; substitute with spinach for a milder taste.
- Extra lemon juice brightens the soup; add gradually to avoid overpowering.
- This soup stores well in the fridge for up to 3 days and reheats beautifully.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: pasta soup, chickpea soup, vegetarian soup, Italian soup, easy dinner recipe, healthy soup, one pot soup
