Cozy and rustic, this Italian-inspired soup is filled with chickpeas and spinach in a tomato-laced broth with bacon, onion, garlic and roasted red peppers. It all sounds kind of plain and boring but I promise you it is a soup to easily fall in love with.

Diced tomatoes add a ton of rich flavor to chicken broth along with the diced up bacon and a healthy dose of Italian seasoning plus my favorite trio of late – onion, garlic and roasted red peppers. A touch of red pepper flakes for a little pop of heat is entirely optional.

You may be tempted to add pasta or rice and you certainly can to make it a little heartier but it doesn’t need it.

It’s perfect served all on it’s own but you can’t go wrong with a side of mozzarella garlic bread dunkers for dipping and dunking in the savory broth.

The best way to round out any meal.

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Italian Chickpea Soup

  • Author: Olivia
  • Total Time: 1 hour 5 minutes
  • Yield: 4 Servings 1x



3 slices bacon, diced
2 tablespoons olive oil
1 small diced onion
5 cloves minced garlic
1 (jarred) roasted red pepper, diced
1 teaspoon Italian seasoning
sea or kosher salt and fresh black pepper
red pepper flakes, a couple pinches or to taste, optional
1 can (14 ounces) diced tomatoes
2 cans (14 ounces) chickpeas, drained and rinsed
2 cans (14 ounces) low-sodium chicken broth
3 cups fresh baby spinach
grated Parmesan cheese, for serving
Mozzarella Garlic Bread Dunkers, for serving


In a large soup pot or Dutch oven cook the bacon over medium heat until crispy. Remove to a paper towel lined plate.
Drain off the bacon grease.
Heat the olive oil over medium heat and add the onion, garlic, red pepper, Italian seasoning, a couple dashes each salt and pepper and the red pepper flakes, if using.
Cook, stirring often until softened about 8 minutes.
Stir in the tomatoes, chickpeas and cooked bacon.
Stir in the broth with ½ teaspoon salt and ¼ teaspoon black pepper.
Turn the heat up and bring to a simmer for 20 – 25 minutes, stirring often. Taste and season with more salt and pepper if needed.
Stir in the spinach and cook about 5 more minute or until wilted.
Serve with a sprinkle of Parmesan and Mozzarella Garlic Bread Dunkers.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Entree

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