This super simple parmesan chickpea soup is so easy, nourishing, satisfying and comforting. It comes together so fast, only requires a few ingredients, is loaded with spinach and tastes incredible. The parmesan broth is everything. Enjoy!
I’ve got your January hug in a bowl.
This soup is going to become a major staple in your menu plan. Especially this time of year! It is so easy, so satisfying and comes together so quickly. It’s flavorful, loaded with chickpeas, greens, a touch of pasta and lots of parmesan cheese. We’re talking an excellent parmesan broth that you’ll want to use for everything.
This soup tastes like a soup that you know. Kind of familiar. It tastes like comfort food on a cold night. In fact, the dish sort of reminds me of my garlic spinach pasta with chickpeas, but in soup form. And minus the spicyness. It’s simple but hearty at the same time.
All it takes? Some diced onion and garlic. Chicken or vegetable broth. A parmesan rind, of course! Super cute tiny pasta. I mean, how cute is this? A can of chickpeas, some frozen or fresh spinach, a parmesan sprinkle and a spritz of lemon.
Such good classic ingredients that come together to make something surprisingly delicious.
It’s not like it’s a total shock how good it is, but the ingredients are rather unassuming. Together, they create soup magic that warms you to your core!
This is an embarrassingly easy soup that is the ultimate comfort food at home. It makes a fairly small batch. It’s so warm and comforting, but more importantly quick and easy. Which I realize usually doesn’t apply to soup, at least not in a good way.
But this works. The parmesan broth is incredible. The broth reminds me of wedding soup, all that good broth showered in melty parmesan cheese. YUM.
Here’s how I make the soup!
- It all starts with some olive oil, onion and garlic. I like to add layers of flavor, starting at the base of course. Add a good pinch of salt and pepper here along with a tiny pinch of crushed red pepper flakes. This doesn’t add heat, but just an element of flavor.
- Next, throw the can of chickpeas in! Stir in the broth too. And don’t forget the most important part, that darn parmesan rind.
- Bring that to a boil then add in your pasta. You want a super tiny cut of pasta here, like ditalini. You could even use orzo. I’m using this farfallini which may just be the cutest thing ever. Right?! I mean, mini bow ties are adorable.
- Finally, stir in your spinach right before serving. I actually love using frozen spinach here because it’s usually already chopped and just so easy. Fresh spinach works too!
- Taste the broth and add more salt and pepper if needed. Or make parmesan, which can technically be your salt.
- Ladle into a bowl and ENJOY. It’s so cozy and warm and nourishing.
This is a great lunch soup if you work from home, because you can cook it in 20 minutes. Sometimes it’s nice to take a little cooking lunch break to numb your mind from the first half of the day, you know?!
Oh and if you want to prep the soup ahead of time, that’s easy too. Cook the soup without the pasta and cook the pasta separately. Store them separately in the fridge and then add a few spoonfuls of the pasta to the broth for your menu. So simple.
Don’t skimp on the parm!
Parmesan Chickpea Soup
Parmesan Chickpea Soup
This super simple parmesan chickpea soup is so easy, nourishing, satisfying and comforting. It comes together so fast, only requires a few ingredients, is loaded with spinach and tastes incredible. Enjoy!
- 1 tablespoon olive oil
- ½ sweet onion, diced
- 3 garlic cloves, minced
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
- 1 can chickpeas, drained and rinsed
- 1 parmesan rind
- 4 cups chicken or vegetable stock
- ¾ cup tiny-cut pasta, like ditalini or farfallini
- 5 ounces frozen spinach or 8 ounces fresh spinach
- parmesan cheese, for topping
- lemon wedges, for spritzing
Heat the olive oil in a large pot over medium-low heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook for 5 minutes, until translucent. Stir in the crushed red pepper flakes.
Stir in the chickpeas, parmesan rind and stock. Bring the mixture to a boil. Once boiling, add in your pasta. Cook until the pasta is al dente – this will be determined on the box of pasta you use – somewhere between 8 and 12 minutes.
Once the pasta is cooked, stir in the spinach. Taste and season with extra salt and pepper. Top with lots of parmesan cheese. Ladle into bowls and serve with a lemon wedge for spritzing.
Look at that parmesan broth!