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Rosemarie's Italian Style Soup

Rated as 4 out of 5 Stars

"This soup is thick and hearty. It combines fresh mixed vegetables with pasta and chickpeas. Simple, yet delicious. It keeps well, and tastes even better the next day."
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35 m servings 149
Original recipe yields 6 servings


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  1. Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
  2. Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
  3. Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.

Nutrition Facts

Per Serving: 149 calories; 5.4 22.2 4.4 0 357 Full nutrition

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Read all reviews 5
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Not enough spices for me. I added garlic after I sauted the onion, and then added more basil, and some oregano and some parsley to it. I thought it was much better after that. I also don't li...

This was kind of bland but, once I got the season's put together it was all right. Something I will make again but, next time I think I will use chopped tomatoes with spices and stuff in it and ...

This was great for a base recipe, but pretty bland on it's own. I added hot sauce to it for flavor.

I enjoyed this soup. It is almost like pasta e ceci, without the carrots. I did add extra vegetables but not any spices or seasonings. As written, the recipe delivers a simple and traditional st...

The second time I made this recipe I used cooked lentils instead of chickpeas and I also added some greens from my garden (specifically tat soi). I enjoyed it better this way.