Marry Me Chickpea Soup
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I’ve made Marry Me Chickpea Soup more times than I can count because that creamy sun-dried tomato broth is absolutely addictive. It coats every chickpea and pasta in deep, savory flavor while spinach wilts into silky ribbons. The cream adds just enough richness without weighing you down, making every spoonful so good you’ll crave it constantly.
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I make it for weeknight dinners, cozy lunches, date nights at home, and potlucks when I need a meal that feels special. It’s perfect for meal prep and cold weather comfort, staying fresh in the fridge for up to 5 days or in the freezer for up to 3 months. The soup reheats beautifully on the stove or in the microwave with a splash of broth to keep it creamy.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Marry Me Chickpea Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I love how quickly the flavors come together in one pot.
Sauté the Vegetables
Heat the olive oil in a large stockpot or Dutch oven over medium heat until shimmering. Sauté onion, celery, carrot, and minced garlic for 3 to 5 minutes, stirring frequently, until they are softened and the onion is translucent.
Build the Flavor Base
Stir in the red pepper flakes, sun-dried tomatoes, paprika, and tomato paste. Cook the spices and aromatics for 2 to 3 minutes, stirring continuously, until the tomato paste deepens in color and becomes fragrant.
Add the Broth and Chickpeas
Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot with a wooden spoon or a silicone spatula. Add the chickpeas, Italian seasoning, salt, and black pepper, then bring to a boil.
Cook the Pasta
Now, stir in the macaroni pasta and reduce the heat to a steady simmer. Cook for about 10 minutes, stirring often to prevent scorching, until the pasta is just shy of tender; you wouldn’t want to go beyond that, or you will end up with mushy pasta.
Wilt the Spinach
Add the baby spinach and simmer for another 5 minutes, just until the spinach wilts and the pasta is fully cooked.
Finish with Cream and Cheese
Stir in the half-and-half cream, Parmesan cheese, and fresh herbs (fresh basil or parsley) if using. Taste and adjust seasoning with additional salt and pepper as needed.
Serve and Enjoy
Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh herbs before serving. Use a stainless steel soup ladle to portion it out evenly, and enjoy it while it’s hot!
Transfer the soup to a thermal jug or leakproof food container tucked inside an insulated carrier to keep it warm for potlucks or gatherings. Pack extra Parmesan and fresh herbs separately so people can garnish their own bowls.
The soup thickens as it sits, so bring a little extra vegetable broth to thin it if needed.
Ingredients
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes
- 1 cup yellow onion diced
- 2 stalks celery diced
- 1 medium carrot peeled and diced
- 4 to 6 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- ½ teaspoon paprika
- 3 tablespoons tomato paste
- 6 cups vegetable broth
- 1 can chickpeas 15 ounces, drained and rinsed
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- ¾ cup macaroni pasta
- 2 cups baby spinach
- ½ cup half-and-half cream
- ¼ cup grated Parmesan cheese plus more for garnish
- ¼ cup chopped fresh herbs such as basil or parsley (optional)
Video
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering. Add the onion, celery, carrot, and garlic. Cook for 3 to 5 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.2 tablespoons olive oil, 1 cup yellow onion, 2 stalks celery, 1 medium carrot, 4 to 6 cloves garlic
- Stir in the red pepper flakes, sun-dried tomatoes, paprika, and tomato paste. Cook for 2 to 3 minutes, stirring constantly, until the tomato paste deepens in color and becomes fragrant.½ teaspoon red pepper flakes, ½ cup sun-dried tomatoes, ½ teaspoon paprika, 3 tablespoons tomato paste
- Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the chickpeas, Italian seasoning, salt, and black pepper. Bring to a boil.6 cups vegetable broth, 1 can chickpeas, 1 teaspoon Italian seasoning, Salt and black pepper
- Stir in the macaroni pasta. Reduce the heat to a steady simmer and cook for about 10 minutes, stirring often, until the pasta is just shy of tender.¾ cup macaroni pasta
- Add the baby spinach and simmer for another 5 minutes, until the spinach wilts and the pasta is fully cooked.2 cups baby spinach
- Stir in the half-and-half cream, Parmesan cheese, and fresh herbs if using. Taste and adjust seasoning with additional salt and pepper as needed.½ cup half-and-half cream, ¼ cup grated Parmesan cheese, ¼ cup chopped fresh herbs
- Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh herbs before serving.
Notes
Nutrition
How to Store Leftovers
Let the soup cool completely before transferring it to airtight containers. It stays fresh in the fridge for up to 5 days. Reheat on the stovetop or microwave, stirring occasionally and adding a splash of broth, water, or milk if it’s thickened too much.
For longer storage, freeze the soup in freezer-safe containers or in a silicone soup tray for up to 3 months. I usually freeze it before adding the cream and Parmesan, then stir those in after reheating. Thaw overnight in the fridge before warming.
What to Serve With Marry Me Chickpea Soup
I usually serve it with crusty bread or garlic knots for dipping into that creamy broth. Stuffed bell peppers and roasted vegetables like Brussels sprouts or broccoli make it feel like a complete meal.
Grilled cheese sandwiches or quesadillas pair well if you want something heartier. A caprese salad or arugula salad with lemon dressing keeps things light and fresh. For a cozy spread, add a cheese board with crackers and fresh fruit.
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