Feel-Good Pasta Soup Recipe

Introduction

This feel-good pasta soup is a comforting and hearty dish that combines tender pasta, chickpeas, and leafy greens in a flavorful tomato broth. It’s perfect for cozy evenings and packed with simple ingredients that come together quickly.

Ingredients

• 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
• 150g short pasta, such as tubetti or macaroni
• 1 vegetable or chicken stock cube
• 25g parmesan, pecorino or vegetarian-style hard cheese, grated, plus a rind if you have one
• 150g kale, spinach or cavolo nero, tough stalks removed and roughly chopped
• 1 lemon, zested, plus a squeeze of juice
• 2 tbsp extra virgin olive oil

Instructions

1. Step 1: 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, and cook for another minute, stirring to prevent the garlic from burning.
2. Step 2: Add the tomato purée and a pinch of chilli flakes if using. Stir and cook for a couple of minutes to develop the flavors.
3. Step 3: Stir in the chopped tomatoes, drained chickpeas, and pasta. Crumble in the stock cube and add the parmesan rind if you have one. Pour in 1 litre of water, season with salt, and bring to a simmer.
4. Step 4: Cook for about 8 minutes until the pasta is nearly tender. Stir occasionally to prevent sticking.
5. Step 5: Add the chopped kale, spinach, or cavolo nero to the pan. Stir until the greens wilt, which will take just a few minutes. If the soup is too thick, add a little extra water to reach your desired consistency.
6. Step 6: Stir in the lemon zest and half of the grated parmesan. Taste the broth and add a squeeze of lemon juice, more chilli flakes, or salt as needed.
7. Step 7: Ladle the soup into bowls, discarding the cheese rind. Top with the remaining grated cheese, an extra sprinkle of chilli flakes if liked, and drizzle with the extra virgin olive oil before serving.

Tips & Variations

• Use any hearty green you prefer, such as Swiss chard or collard greens, in place of kale or spinach.
• For a vegan version, omit the cheese or substitute with a plant-based hard cheese.
• Adding a splash of white wine before the tomatoes can enhance the depth of flavor.
• Smoked paprika can be added with the chilli flakes for a smoky kick.
• If you don’t have parmesan rind, increase the grated cheese to compensate.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This soup does not freeze well due to the pasta, which may become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh rosemary?

Yes, dried rosemary works well. Use about one-third of the amount called for fresh since dried herbs are more concentrated.

What type of pasta works best in this soup?

Small, short pasta shapes like tubetti, macaroni, or ditalini hold up well and complement the textures of the soup without overpowering it.

Feel-Good Pasta Soup Recipe

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★★★★★

4.7 from 98 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and hearty Feel-good pasta soup that combines chickpeas, tender pasta, nutritious greens, and a flavorful tomato-based broth, finished with a zesty lemon touch and a sprinkle of cheese. Perfect for a warming meal that’s both nutritious and satisfying.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 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
• 150g short pasta, such as tubetti or macaroni
• 1 vegetable or chicken stock cube
• 25g parmesan, pecorino or vegetarian-style hard cheese, grated, plus a rind if you have one
• 150g kale, spinach or cavolo nero, tough stalks removed and roughly chopped
• 1 lemon, zested, plus a squeeze of juice
• 2 tbsp extra virgin olive oil

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Instructions

1. Heat the oil and cook onion: Heat the olive oil in a large, deep pan over medium heat. Add the chopped onion and cook for about 5 minutes, until it turns translucent, stirring occasionally to prevent browning.
2. Add rosemary and garlic: Stir in the chopped rosemary and crushed garlic. Sizzle for about a minute, taking care to stir constantly so the garlic does not burn, releasing aromatic flavors.
3. Incorporate tomato purée and chilli flakes: Add the tomato purée and a pinch of chilli flakes if using. Stir well and cook for a couple of minutes to deepen the tomato flavor.
4. Add tomatoes, chickpeas, pasta, and stock: Stir in the canned chopped tomatoes, drained chickpeas, and short pasta. Crumble in the stock cube and add the parmesan rind if you have one. Pour in 1 litre of water and season with salt and pepper. Bring to a gentle simmer.
5. Simmer until pasta is nearly cooked: Cook the soup for approximately 8 minutes, or until the pasta is almost tender but still has a slight bite.
6. Add greens and wilt: Add the chopped kale, spinach, or cavolo nero to the pan. Stir gently until the leaves wilt, which should only take a few minutes. If the broth becomes too thick, add a little extra water to maintain a soupy consistency.
7. Finish with lemon and cheese: Stir in the lemon zest and half of the grated parmesan cheese. Taste the broth and add a squeeze of fresh lemon juice, more chilli flakes, or salt as needed to balance the flavors.
8. Serve: Ladle the soup into bowls, discarding the parmesan rind. Top each serving with the remaining grated cheese, an optional sprinkling of chilli flakes, and a drizzle of extra virgin olive oil for added richness and aroma.

Notes

• Using a hard cheese rind like parmesan adds depth to the broth but remember to discard it before serving.
• If you prefer a spicier soup, increase the chilli flakes to taste.
• This soup can be made vegetarian by using vegetable stock and vegetarian-style cheese.
• Kale, spinach, and cavolo nero are interchangeable; choose based on availability and preference.
• Adding extra water during cooking helps maintain a light broth consistency when the pasta absorbs a lot of liquid.
• Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: pasta soup, chickpea soup, Italian soup, vegetarian soup, kale soup, healthy pasta soup, tomato soup with pasta