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Tomato Chickpea Soup

Submitted by:  Edie Shaw-Ewald, RD

This comforting, nourishing, and flavorful Tomato Chickpea Soup is perfect for cold nights! Ready in 30-minutes or less, this vegan dinner is easy to make and uses many pantry staples, such as canned chickpeas and diced tomatoes, vegetable broth, and pasta. Feel free to add any other vegetables you've got kicking around the kitchen, such as broccoli, cauliflower, or peas. 

2-3 Servings 


  • 1 Tbsp olive oil

  • 4 cups Vegetable Broth (divided)

  • 1/2 Yellow Onion (finely chopped)

  • 1 Carrot (small, peeled, finely chopped)

  • 2 Garlic cloves (minced)

  • 1 cup Chickpeas (cooked or canned, drained and rinsed)

  • 3/4 cup Diced Tomatoes

  • 1 tsp oregano

  • 1 tsp basil

  • 1 tsp salt

  • 1 cup fusili or penne pasta

  • 1 cup baby spinach (chopped)


  1. Add olive oil to pot over medium heat then add the onion, carrot, and garlic. Cook for 3-5 minutes or until the onions have softened.

  2. Stir in the chickpeas, tomatoes. herbs and salt. Continue to cook for 2-3 minutes.

  3. Transfer about half of the chickpea and vegetable mixture to a blender along with 1/3 of the vegetable broth. Blend the chickpea and vegetable mixture with the broth until smooth. Transfer back to the pot along with the remaining broth and stir to combine.

  4. Bring the soup to a gentle boil and stir pasta. Cook for about 7 minutes or until pasta is al dente. 

  5. Stir in spinach until wilted.

Tip: Serve with vegan parmesan or nutritional yeast flakes if desired.

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