Chickpea and Cavatelli Soup

This chickpea and cavatelli soup recipe is an easy Italian pasta soup that makes for a satisfying supper tossed together from pantry staples.

Chickpea and Cavatelli Soup

This chickpea and cavatelli soup is a substantial one-pot meal that’s quick enough to throw together on a weeknight yet tastes like it simmered all weekend. It’s an incredibly satisfying combination of chickpeas and pasta simmered in vegetable broth and gilded with grated Parmigiano-Reggiano. It’s actually quite a lot more substantial than the term “soup” would lead one to believe. Consider it somewhere between a pasta and a soup. We have a name for that. It’s “divine.”–Angie Zoobkoff


Cavatelli are small pasta shells that are traditionally made with an eggless semolina dough. Common in southern Italy, cavatelli are chewy in a spectacularly satisfying way and used in myriad ways, including ragu and bolognese and, as in this recipe, soup. You’ll find them either dried or fresh but frozen in some specialty stores. You can easily swap another small pasta shape for the cavatelli in this recipe.

Chickpea and Cavatelli Soup Recipe

  • Quick Glance
  • 30 M
  • 45 M
  • Serves 4 to 6


  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 stalks celery, coarsely chopped (about 100 g)
  • 1 carrot, peeled and coarsely chopped (about 75 g)
  • 1 small yellow onion, coarsely chopped (about 150 g)
  • 1 to 1 1/2 tablespoons (5 g) fresh rosemary leaves, finely chopped (from 1 to 2 sprigs)
  • 6 cups (1.4 l) homemade vegetable stock, plus more to taste
  • 1 15-ounce (425-g) can chickpeas, drained and rinsed
  • 8 ounces (227 g) cavatelli* (or substitute other similarly shaped pasta such as gnocchetti or casarecce or whatever you can find)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons (8 g) finely chopped fresh flat-leaf parsley
  • Grated Parmigiano-Reggiano, for serving


  • 1. Heat the oil in a 6-quart (6.8-liter) saucepan over medium heat. Toss in the celery, carrot, onion, and rosemary and cook until soft, 8 to 10 minutes.
  • 2. Add the stock and half the chickpeas to the pan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes. Use an immersion blender to purée everything in the saucepan until smooth or let the mixture cool for 10 minutes and then carefully transfer it to a blender and purée in batches until smooth. Return the blended mixture to the saucepan.
  • 3. Bring the soup to a simmer over medium heat and add the remaining chickpeas and the pasta to the soup and cook until the pasta is al dente, 8 to 10 minutes. (The best way to check the pasta for doneness is to taste it.) If a thinner soup is desired, add more broth as needed. Season with salt and pepper. Divvy the soup among bowls and serve with a sprinkle of parsley and Parmigiano. You can cover and refrigerate any leftovers as the soup tastes terrific the next day, but will likely thicken as it sits in the fridge, so you may need to add more vegetable broth when rewarming it over low heat.
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