Tuscan Chickpea Soup is a hearty and comforting bowl full of creamy chickpeas, tender greens, and a flavorful broth seasoned with garlic and herbs. It’s the kind of soup that feels like a warm hug on a chilly day, bringing simple, fresh ingredients together in a way that’s both satisfying and nourishing.
I love how easy this soup is to make and how it fills the kitchen with those amazing smells of garlic, rosemary, and thyme. The chickpeas give it a lovely texture that’s both smooth and chunky, while the greens add a bit of brightness and color. I sometimes add a splash of lemon juice at the end to give it a little spark—definitely worth trying if you like a bit of tang.
This soup is great served with crusty bread or a sprinkle of Parmesan on top, which makes it even more comforting. It’s one of those recipes I turn to when I want something healthy but still filling enough to keep me going through the day. I always find myself making extra because it tastes even better the next day, perfect for leftovers or sharing with friends.
Key Ingredients & Substitutions
Chickpeas: Canned chickpeas make this recipe quick and easy. If you prefer, soak and cook dried chickpeas for a fresher taste, but it takes longer. Either way, they give the soup its creamy texture and protein.
Greens: Spinach or kale works great here. Spinach wilts faster and gives a softer bite, while kale adds a bit more chew and earthiness. You can also try Swiss chard or mustard greens if you like.
Herbs: Rosemary and thyme bring classic Tuscan flavors. Fresh herbs are best for brightness, but dried ones work well in a pinch. Don’t skip them—they make a big difference in aroma and taste!
Vegetable Broth: This is the soup’s base, adding depth of flavor. If you want a richer taste, try chicken broth. Just check salt levels since broths can vary.
Tomatoes: Canned diced tomatoes add acidity and sweetness. If fresh tomatoes are in season, you can chop and use those instead. Either version brings a lovely balance to the dish.
How Can I Get a Creamy Yet Chunky Texture in This Soup?
Balancing creamy and chunky textures elevates this chickpea soup. Here’s how I do it:
- After simmering, use the back of a spoon to gently mash some of the chickpeas right in the pot.
- Alternatively, use an immersion blender on a low setting and blend about one-third of the soup to your desired creaminess.
- This technique thickens the broth while letting some chickpeas remain whole for texture contrast.
- If you don’t have an immersion blender, carefully transfer a portion of the soup to a regular blender, puree slightly, and stir it back in.
This simple step makes the soup feel hearty and smooth, without losing the satisfying bite of chickpeas and veggies. I always recommend tasting and adjusting salt and lemon juice after blending to keep flavors bright.
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for even cooking and simmering all the ingredients together.
- Wooden spoon – great for stirring without scratching your pot and helps gently mash chickpeas.
- Immersion blender (optional) – makes it easy to blend part of the soup right in the pot for a creamier texture.
- Knife and cutting board – essential for chopping onions, garlic, and greens efficiently.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or pancetta for a meaty, richer flavor that pairs well with the herbs.
- Swap spinach for Swiss chard or kale to change up the texture and earthy taste according to what you like.
- Stir in a handful of grated Parmesan or Pecorino cheese at the end to add depth and a savory finish.
- Add a pinch of smoked paprika or a splash of balsamic vinegar to bring a subtle smoky or tangy twist that brightens the soup.
How to Make Tuscan Chickpea Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
- ¼ teaspoon red chili flakes (optional)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 4 cups fresh spinach or kale, roughly chopped
- Salt and black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Grated Parmesan cheese, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 30 minutes to cook, making a total of around 40 minutes to enjoy a warm, delicious bowl of Tuscan Chickpea Soup.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, for about 5 minutes until softened and translucent. Then add the minced garlic, rosemary, thyme, and red chili flakes if using, cooking for another 1-2 minutes until fragrant.
2. Combine Main Ingredients:
Stir in the drained chickpeas and the diced tomatoes along with their juice. Let everything cook together for 2-3 minutes to blend the flavors. Then pour in the vegetable broth, raise the heat to bring the soup to a boil, and reduce the heat to a simmer. Let it cook uncovered for 15-20 minutes so the flavors meld nicely.
3. Finish and Serve:
Use the back of a spoon or an immersion blender to mash or lightly puree some of the chickpeas for a creamy texture, while leaving some whole to keep a nice bite. Add the chopped spinach or kale, simmering for about 5 minutes until the greens have wilted and are tender. Season with salt and pepper to taste, and stir in the lemon juice for a bit of brightness, if you like. Serve the soup hot, topped with grated Parmesan cheese if desired, and enjoy with crusty bread on the side.
Can I Use Dried Chickpeas Instead of Canned?
Yes! Just soak dried chickpeas overnight and cook them until tender before adding to the soup. This will take longer but gives a fresh, hearty texture.
How Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Vegan?
Absolutely! Simply skip the Parmesan cheese garnish or use a vegan cheese alternative to keep it fully plant-based and delicious.
What Can I Substitute for Spinach or Kale?
You can use Swiss chard, collard greens, or even mustard greens as alternatives. Just chop and add them at the same stage to wilt and soften.
