This cozy and hearty pasta e ceci is the perfect comfort food, combining tender pasta, hearty chickpeas, and a flavorful broth into a one-pot meal. It’s simple to make and packed with nourishing ingredients.

Pasta e Cici
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Pasta e ceci is a simple yet satisfying dish that delivers big flavor with minimal ingredients. The combination of pasta and chickpeas creates a hearty base, while the miso paste and Parmesan add a depth of umami flavor. It’s a great option when you need a filling meal using pantry staples, and you can easily customize it to fit your dietary preferences.

Ingredients & Substitutions

  • Olive oil – A little oil helps to sauté the vegetables. Avocado oil or butter works as a substitute.
  • Vegetables – Onion, carrots, and celery form the flavorful base of the soup. You can use frozen veggies, if that’s what you have on hand.
  • Garlic – Fresh garlic is best for flavor, but you can substitute with garlic powder if needed.
  • Miso paste – This adds the umami flavor to the broth. If you don’t have miso, use soy sauce or a splash of nutritional yeast for a similar effect.
  • Red pepper flakes – A sprinkle of red pepper flakes adds a touch of heat. Adjust based on your spice preference.
  • Diced tomatoes – Diced tomatoes provide a rich base. You can use crushed tomatoes for a smoother texture.
  • Chickpeas – This is the key ingredient for a creamy, protein-packed dish. No need to drain — the liquid helps thicken the broth.
  • Vegetable broth – Be sure to use a flavorful broth for the best results. I like the Better than Boullion vegetable base.
  • Ditalini pasta – A small pasta shape that works well in soups. You can swap it for orzo, elbow macaroni, or even small shell pasta.
  • Lemon juice – A splash of acidity brightens the dish. You can substitute with white wine vinegar.
  • Parmesan cheese – This a salty, umami finish. Omit or use nutritional yeast for a vegan option.

What is Miso?

Miso is a traditional Japanese seasoning made from fermented soybeans. It is commonly used in soups, marinades, and sauces to add a savory, umami flavor to dishes. Miso paste can be found in most Asian grocery stores and larger supermarkets, as well as Amazon. Some pasta e cici recipes use anchovies for a savory base, but I used miso paste to keep this recipe vegetarian-friendly.

How to Make Pasta e Cici

Heat the olive oil in a large pot over medium heat for 30 seconds. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened — about 10-12 minutes.
Stir in the garlic, miso paste, salt, and red pepper flakes. Cook for one minute until fragrant.
Pour in the diced tomatoes, chickpeas, and vegetable broth. Stir to combine and bring to a boil.
Add the pasta and cook for about 10 minutes, stirring occasionally, until al dente.
Remove from heat and stir in the lemon juice. Taste and adjust seasoning with salt and pepper. Divide into bowls and top with grated Parmesan cheese and extra red pepper flakes, if desired.

How to Store & Reheat Leftovers

Store leftover pasta e ceci in an airtight container in the fridge for up to 4 days. The pasta may absorb some of the broth, so add a splash of water or vegetable broth when reheating on the stovetop or in the microwave. I don’t recommend freezing this soup, as the pasta can become mushy when thawed.

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Pasta e Cici

Pasta e Cici

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 6
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
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Description

This cozy and hearty pasta e ceci is the perfect comfort food, combining tender pasta, hearty chickpeas, and a flavorful broth into a one-pot meal. It’s simple to make and packed with nourishing ingredients.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 large carrots, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon miso paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 (15 oz) cans diced tomatoes
  • 2 (15 oz) cans chickpeas (not drained)
  • 2 cups vegetable broth
  • 1 1/2 cups ditalini pasta (uncooked)
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste
  • 1 oz Parmesan cheese, grated

Instructions

  1. Heat the olive oil in a large pot over medium heat for 30 seconds.
  2. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened — about 10-12 minutes.
  3. Stir in the garlic, miso paste, salt, and red pepper flakes. Cook for one minute until fragrant.
  4. Pour in the diced tomatoes, chickpeas, and vegetable broth. Stir to combine and bring to a boil.
  5. Add the pasta and cook for about 10 minutes, stirring occasionally until al dente.
  6. Remove from heat and stir in the lemon juice. Taste and adjust seasoning with salt and pepper.

  7. Divide into bowls and top with grated Parmesan cheese and extra red pepper flakes, if desired.