Tuscan Chickpea Soup is a hearty and comforting bowl filled with tender chickpeas, fresh veggies, and fragrant herbs. This soup has a lovely mix of textures from creamy beans to soft greens, all simmered in a flavorful broth that makes you feel like you’re sitting in a cozy Tuscan kitchen. It’s simple but packs a lot of warmth and goodness in every spoonful.
I love making this soup when I want something filling but not too heavy. The garlic and rosemary add such a nice touch, and I always throw in a little parmesan on top if I have it. One of my favorite tips is to let it sit for a bit before eating—it really helps the flavors come together and taste even better the next day, so it’s great for leftovers too.
Serving this soup with some crusty bread is my go-to way to enjoy it. It’s perfect for a chilly evening when you want something easy and soothing without a lot of fuss. Every time I make it, I feel like I’m sharing a little taste of Italy with family and friends, which always makes the meal feel extra special.
Key Ingredients & Substitutions
Chickpeas: The star of the soup, chickpeas add creaminess and protein. Canned chickpeas work great for convenience, but dried soaked chickpeas are even better if you have time.
Herbs (Rosemary & Thyme): These give the soup that classic Tuscan flavor. Fresh herbs are best but dried works well too. If you don’t have these, Italian seasoning can be a quick fix.
Spinach: Adds color and freshness. You can swap for kale or Swiss chard if you prefer a sturdier green.
Heavy Cream or Coconut Milk: This makes the soup creamy. For a lighter option, skip the cream or use a splash of non-dairy milk instead.
Diced Tomatoes: These provide acidity and body. Canned fire-roasted tomatoes add a smoky touch if you want a little twist.
How Do You Get the Soup Nice and Creamy Without Cream?
If you want a creamy soup but don’t want to use heavy cream, try pureeing part of the soup. Here’s how:
- After simmering, scoop out half the soup and blend it until smooth.
- Return the blended soup to the pot and stir well.
- This technique thickens the soup naturally while keeping it hearty.
- You can use an immersion blender directly in the pot for easy cleanup.
- If using a regular blender, be careful blending hot soup—cool slightly and blend in batches.
This simple step makes the chickpeas add a lovely creamy texture, which I really love. It’s a great way to keep the richness but skip extra fats if desired.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and holding all the ingredients comfortably.
- Knife and cutting board – to chop veggies like onion, carrots, and celery neatly.
- Wooden spoon or heatproof spatula – easy to stir the soup without scratching your pot.
- Immersion blender or regular blender – helps puree part of the soup for a creamy texture.
- Measuring cups and spoons – keep your flavors balanced with accurate seasoning.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or bacon – adds a smoky, meaty flavor that makes the soup more filling.
- Swap spinach for kale or Swiss chard – gives a heartier green with a slightly different texture and taste.
- Stir in sun-dried tomatoes – brings a sweet and tangy depth that pairs well with chickpeas.
- Top with crumbled feta instead of Parmesan – offers a salty bite and creamy contrast.
How to Make Tuscan Chickpea Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 cups fresh spinach, roughly chopped
- ½ cup heavy cream or coconut milk (for creaminess)
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh basil leaves, for garnish
- Grated Parmesan cheese (optional)
- Crusty bread
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook. The total time is approximately 40 minutes from start to finish, making it a delicious and easy meal any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Stir and cook for 5 to 7 minutes until the veggies soften and the onion turns translucent.
2. Add Garlic and Herbs:
Mix in the minced garlic, dried rosemary, thyme, and red pepper flakes if you’re using them. Cook for another minute, letting the flavors bloom and the garlic become fragrant.
3. Add Tomatoes and Broth:
Pour in the canned diced tomatoes along with their juices and add the vegetable or chicken broth. Bring everything to a gentle simmer.
4. Add Chickpeas and Simmer:
Stir in the drained chickpeas. Let the soup simmer slowly for about 20 minutes. This helps all the flavors come together beautifully.
5. Blend for Creaminess:
Use an immersion blender to puree about half of the soup right in the pot for a creamy texture. If you don’t have one, carefully transfer half to a regular blender, blend until smooth, then stir it back in.
6. Add Spinach:
Stir in the chopped fresh spinach and cook just until it wilts, about 2 to 3 minutes.
7. Finish with Cream and Seasoning:
Pour in the heavy cream or coconut milk and stir until well mixed. Season with salt and freshly ground black pepper to taste.
8. Serve and Enjoy:
Ladle the soup into bowls. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese if you like. Serve hot with crusty bread on the side for dipping.
Can I Use Dried Chickpeas Instead of Canned?
Yes! If using dried chickpeas, soak them overnight and cook until tender before adding to the soup. This will add extra time but gives a great texture and flavor.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth instead of chicken broth and substitute heavy cream with coconut milk or any plant-based cream for a delicious vegan version.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze Tuscan Chickpea Soup?
Yes, this soup freezes well. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
