Tomato Soup with Chickpeas and Pasta Recipe

Tomato Soup with Chickpeas and Pasta Recipe

How To Make Tomato Soup with Chickpeas and Pasta

You can never go wrong with a scrumptious tomato soup to warm you up. This herbed dish combines canned tomato and chicken broth for a comforting bowl.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 28oztomatoes with their juice,(2 cans)
  • 2tbspolive oil
  • 1onion
  • 2clovesgarlic
  • ½tspdried sage
  • 2cupslow-sodium chicken broth,canned, or homemade stock
  • 2cupswater
  • tspsalt
  • ½cupditalini,or other small pasta
  • 19ozchickpeas,(1 can), drained and rinsed
  • 1cupfresh parsley,chopped
  • ¼tspfresh ground black pepper
  • 1cupparmesan,grated


  1. In a food processor or blender, puree the tomatoes with their juice. Set aside.

  2. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 10 minutes until soft. Stir in the garlic.

  3. Add the pureed tomatoes, sage, broth, water, and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, for about 15 minutes until the pasta is tender.

  4. Stir in the parsley, pepper, and the ⅓ cup grated Parmesan.

  5. Serve topped with remaining Parmesan. Enjoy!


  • Calories: 838.90kcal
  • Fat: 25.98g
  • Saturated Fat: 8.19g
  • Monounsaturated Fat: 10.04g
  • Polyunsaturated Fat: 5.02g
  • Carbohydrates: 109.46g
  • Fiber: 20.37g
  • Sugar: 21.90g
  • Protein: 47.63g
  • Cholesterol: 25.28mg
  • Sodium: 1573.60mg
  • Calcium: 581.40mg
  • Potassium: 1742.20mg
  • Iron: 8.18mg
  • Vitamin A: 227.80µg
  • Vitamin C: 55.33mg
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