Description
A hearty and comforting Marry Me Chickpea Soup that combines savory sun-dried tomatoes, tender chickpeas, and tender ditalini pasta in a creamy, flavorful broth. This 30-minute recipe features layers of garlic, oregano, and red pepper flakes, finished with fresh spinach, parmesan, and basil for a rich, balanced taste that’s perfect for a quick yet satisfying meal.
Ingredients
Base and Aromatics
- 1 1/2 tablespoons oil from a jar of sun-dried tomatoes in olive oil
- 1/2 large onion, diced
- 3 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup finely chopped sun-dried tomatoes (drained)
Liquids and Broth
- 6 1/2 cups water
- 3 tablespoons Better than Bouillon chicken base or roasted garlic base
- 1 cup heavy cream
- 1/2 teaspoon red wine vinegar
Main Ingredients
- 1 (15 ounce) can chickpeas, drained
- 1 cup dry ditalini pasta (or other small pasta shape)
- 3 cups spinach, coarsely chopped
Cheese and Herbs
- 1/4 cup freshly grated parmesan cheese + more for serving
- 1/4 cup chopped basil + more for serving
Instructions
- Sauté onion: Heat a soup pot over medium heat. Add the sun-dried tomato oil and allow it to warm. Add the diced onion and a pinch of salt, sauté for 6-7 minutes until translucent and softened.
- Cook tomato paste: Add the tomato paste to the pot and cook for 2 minutes, stirring constantly to deepen the flavor and darken the color.
- Add garlic and spices: Stir in the minced garlic, dried oregano, crushed red pepper flakes, and finely chopped sun-dried tomatoes. Cook for another 2 minutes, stirring frequently.
- Add liquid and broth base: Pour in the water and chicken or roasted garlic base. Scrape the bottom of the pot to deglaze and incorporate all flavors. Then add the chickpeas and dry ditalini pasta. Bring to a boil.
- Simmer pasta and chickpeas: Reduce heat to a simmer. Cover the pot and cook until the pasta is al dente, following the package’s recommended cooking time.
- Finish soup: Lower the heat to low. Add the chopped spinach, heavy cream, red wine vinegar, and grated parmesan cheese. Stir gently to wilt the spinach and blend the cream into the soup; avoid boiling.
- Final touches and serve: Remove the pot from heat. Stir in the chopped basil. Taste the soup and adjust seasoning with salt if necessary. Serve the soup hot, topped with additional fresh basil and parmesan cheese.
Notes
- You can substitute ditalini with any small pasta like elbow macaroni or small shells.
- For a vegetarian version, use vegetable broth instead of chicken base and omit heavy cream or replace with plant-based cream.
- Adjust crushed red pepper flakes to control the heat level to your preference.
- Be sure not to boil the soup after adding cream to prevent curdling.
- This soup keeps well in the fridge for up to 3 days and tastes great reheated.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired