Pasta e Ceci has always been one of the most comforting dishes in my kitchen. Long before I knew anything about food writing or pantry cooking, this simple pasta soup showed up in my childhood over and over again. My mom and my Nonna made it constantly, partly because it was inexpensive and filling, and partly because it was one of those rustic Italian dishes that just made you feel looked after.

As a kid, I didn’t understand why a bowl of chickpeas and tiny pasta could make me feel warm and safe. As an adult, I now know exactly why. This soup is a lifesaver for days when you need real food fast. And the best part? You can make it with ingredients you likely already have sitting in your pantry.

If you’ve ever wondered why Pasta e Ceci shows up in so many corners of Italy with so many variations, or if you want the quickest version that still tastes like Nonna made it… settle in. You’re about to fall in love with one of the most humble and comforting Italian soups out there.

What Is Pasta e Ceci?

The name literally means “pasta and chickpeas,” and you’ll find a different version in nearly every region of Italy.

• Roman Pasta e Ceci is famous for including anchovies, which melt into the oil and bring an incredible savoury depth.
• Tuscan versions skip tomatoes entirely and lean on olive oil and aromatics.
• Neapolitan versions are thicker, almost like a stew, and often creamier.

Here at home, I make it many ways depending on what’s in my fridge or pantry, and you can absolutely do the same.

Why This Quick Pasta e Ceci Belongs in Your Regular Dinner Rotation

This soup is comforting, fast, budget-friendly, and ridiculously flexible.

You can…

• Add celery and carrots along with the onions
• Mash some chickpeas for a creamier broth
• Swap tomato paste for chopped tomatoes
• Toss in spinach or other greens
• Use any short pasta you already have
• Make it vegan by skipping the Parmesan rind

No stress. No fancy ingredients. Just real food.

Let’s Talk Pantry Staples

One of the reasons Pasta e Ceci became such a staple for Italian families is because everything you need lasts ages in the pantry:

• Chickpeas
• Tomato paste
• Ditalini or any small pasta
• Olive oil
• A few cloves of garlic
• Salt, pepper
• Water, yes, water! Stock is optional
• Parmesan rinds (if you save them in the freezer like every Italian Nonna I’ve ever met)

If you’re new to saving cheese rinds, I have a full post about it. And if you’ve ever wondered what to do with aquafaba, the magical liquid in canned chickpeas, you can learn how to use it here.

A Fun Trick I Learned in Italy

On a press trip with the Italian Chamber of Commerce, we visited several Parmigiano Reggiano producers. A farmer told me that after the rinds flavour a soup, they grill them until they soften and caramelize, and then serve them on a charcuterie board.

So of course I had to try it. It stuck a bit to the pan, but it was so unbelievably delicious that I cannot, in good conscience, keep that tip to myself.

How to Customize Pasta e Ceci

This soup loves creativity. Try any of these:

Make It Creamier

Mash half the chickpeas before adding the pasta.

Make It More Filling

Add chopped potatoes or extra vegetables.

Make It Vegan

Skip the Parmesan rind and finish with olive oil and garlic only.

Make It More Luxurious

Add a spoonful of pesto, ricotta, or lemon zest before serving.

Frequently Asked Questions (FAQ)

Bringing It All Together

Whether you’re craving nostalgia or you need a fast, comforting meal that tastes like it simmered all day, Pasta e Ceci is the soup that always shows up for you. It’s simple, hearty, and endlessly forgiving, just like the Italian nonnas who first stirred these pots generations ago.

Make a batch tonight, ladle it into big bowls, and let it warm you from the inside out.

Pasta e Ceci Soup

If there ever was a “fastest soup ever prize” this would surely win it!  It can be made so quickly using what you already have on hand!!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Italian

Servings 6

Ingredients

  

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, peeled and cut in half
• 1/2 tin (5.5 fl oz) tomato paste, about 3 tbsp
• 2 teaspoons salt plus more to taste
• 1 teaspoon Freshly ground black pepper
• 1 19 oz can cooked chickpeas (about 1 1/2 cups) drained and rinsed
• 2 cups uncooked pasta (traditionally ditalini) (you can use any small shaped pasta)
• 8 cups water
• parmigiana rind (optional)

TO FINISH

• 1/4 cup olive oil
• 2 cloves garlic, peeled and minced
• Red pepper flakes (or hot oil)

Instructions

 

• In a large pot over medium heat, add 2 tablespoons olive oil. Add onion and cook until  soft (about 5 minutes. Add the 2 cloves of garlic and cook, stirring until it softens but doesn’t brown.  
• Stir in the tomato paste, salt, and pepper and cook with the onion/garlic mixture for about a minute.
• Add the chickpeas and water and bring to a boil. Once the water has come to a boil, add in pasta, lower the heat, and simmer until the pasta is cooked, about 10 minutes (NOTE: if you are using the cheese rind, you should tuck it into your soup pot here and let it cook with the pasta). Depending on how “soupy” or “stewy” you like your dish, you can add additional water here (just remember to re-season)
• Once the soup is done (when the pasta is tender), heat the remaining 1/4 cup olive oil in a small pan over medium-low heat, add remaining 2 cloves of garlic, a pinch of pepper flakes and cook until the garlic almost begins to colour.  Pour this over the soup and stir well (if the original garlic, that is a large piece, bothers you, you can fish that out here). 
• Remove the parmigiano rind (if using), taste (see post for ideas on what to do with the rind), adjust seasoning if necessary and ladle soup into bowls. Serve immediately.

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