It’s the most wonderful time of the year, but it’s also one of the busiest! If you’re like us, your calendar has been packed with holiday parties, and you’re filling in spare moments with making lists and checking them twice. To be honest, cooking everyday meals often feels like the last thing we want to do in the days leading up to Christmas.

Chickpea and Pasta soup
But tonight, we’re making our new favorite soup. It’s both comforting and nourishing. The chickpeas pack a protein punch and add a creamy texture to the soup (which gives it a stick-to-your-bones feel without piling on the calories).  And while it takes a little time for the flavors come together, it’s mostly simmer time after a quick veggie saute (perfect fuel for a night of wrapping presents).
We hope you enjoy it, and we hope you have a wonderful holiday season!

Want another bowl of plant-based comfort? How about this Creamy White Bean and Kale soup?

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Chickpea and Pasta soup

chickpea and pasta soup

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  • Author: Jennifer McDaniel
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4 servings 1x


  • 1 T. olive oil
  • 1 small onion, peeled and finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 1 stick of celery, trimmed and finely chopped, plus celery leaves if available
  • 1 T. all-purpose flour
  • 2, 14-oz. cans chickpeas, drained and rinsed
  • 2 1/2 c. chicken or vegetable broth
  • 2 sprigs fresh rosemary, leaves picked and finely chopped
  • Juice of half a lemon, plus 1 tablespoon lemon juice (from other half of lemon)
  • 1 t. grated lemon zest
  • 4.5 oz. whole-wheat tortellini (1/2 package)
  • 1/2 c. half and half, fat-free
  • Salt and Pepper to taste
  • A good handful of fresh basil or parsley, leaves picked and roughly chopped


  1. Heat a large skillet or soup pot over medium-low heat. Add olive oil, and saute the onion, garlic, celery, and celery leaves, covered, until soft and colorless, about 15 minutes.
  2. Add flour and stir constantly until flour is light brown, 1-2 minutes.
  3. Add chickpeas, broth, rosemary, lemon juice, and lemon zest, and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft.
  4. Remove half the chickpeas with a slotted spoon, and purée the soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the tortellini, cooking until pasta is tender.
  5. Stir in half and half, and season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.


  • Serving Size: 2 cups
  • Calories: 376
  • Sugar: 13.4 g
  • Sodium: 819.2 mg
  • Fat: 9.6 g
  • Carbohydrates: 58.5 g
  • Protein: 16.5 g
  • Cholesterol: 15.6 mg