Chickpea And Pasta Soup Recipe


Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
DishMain Ingredient
Interest Group


 Non-stick cooking spray1
 Onion1 Small, chopped
 Garlic2 Clove (10 gm), minced
 Dried oregano leaves2 Teaspoon
 Dried rosemary1⁄2 Teaspoon
 Canned 30% less salt chicken broth29 Ounce (2 Cans, 14 1/2 Ounce Each)
 Zucchini and tomatoes15 1⁄2 Ounce (1 Can)
 Canned chickpeas7 1⁄2 Ounce, rinsed well, drained (1/2 Of 15 Ounce Can)
 Low fat cheese tortellini9 Ounce (1 Package)
 Salt1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 317 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 3.2 g16.1%

Trans Fat 0 g

Cholesterol 26.9 mg9%

Sodium 520.3 mg21.7%

Total Carbohydrates 50 g16.6%

Dietary Fiber 7.1 g28.3%

Sugars 4.8 g

Protein 15 g29.2%

Vitamin A 5.2% Vitamin C 51.9%

Calcium 15.8% Iron 32.2%

*Based on a 2000 Calorie diet


1) Take a large saucepan, spray with cooking spray, and heat over medium heat until hot.

2) Saute garlic and onion until soft and then stir in oregano and rosemary.
3) Cook for a minute and then add chicken broth, tomatoes, chickpeas, and zucchini.
4) Bring it to boil and add tortellini.
5) Reduce the heat, keep it uncovered, and let it simmer until tortellini are done.

6) Sprinkle salt and pepper and serve.