Tuscan Chickpea Soup Recipe (Easy & Cozy Mediterranean Comfort)

There’s nothing like a big steaming bowl of Tuscan Chickpea Soup on a chilly evening. It’s creamy, tomato-rich, and bursting with Mediterranean flavors like sundried tomatoes, basil, and chickpeas. This is one of those simple one-pot recipes you’ll crave when you want warmth, comfort, and something wholesome without fuss.

Why You’ll Love This Tuscan Chickpea Soup

This recipe is everything you want in a cozy dinner. It’s quick, ready in about 30 minutes, and only needs one pot, which makes clean-up a breeze. The broth is velvety smooth thanks to chickpeas and coconut milk, while sundried tomatoes bring tangy sweetness. Spinach and fresh basil add a bright, fresh note that balances out the richness. Plus, it’s completely vegan, gluten-free, and dairy-free, so everyone at the table can enjoy.

Ingredients You’ll Need

• 2 cans chickpeas (drained and rinsed) or pre-cooked dried chickpeas
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, to taste)
• 4 cups low-sodium vegetable broth
• ⅓ cup sundried tomatoes in oil, chopped
• Juice of half a lemon
• 1 cup full-fat coconut milk
• 3 cups fresh spinach
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Step-by-Step Instructions

• Warm the olive oil in a large pot over medium heat. Sauté the onion until soft and translucent, about 3–4 minutes. Add garlic, oregano, and red pepper flakes, cooking just until fragrant.

• Stir in chickpeas and tomato paste, then pour in vegetable broth. Bring to a boil, reduce heat, and let simmer for 15 minutes.

• Use an immersion blender (or carefully transfer to a regular blender) to puree about one-third to one-half of the soup. This gives the broth its creamy texture while leaving some chickpeas whole.

• Add sundried tomatoes, lemon juice, coconut milk, and spinach. Simmer another 5–10 minutes until spinach wilts and flavors meld. Season with salt and pepper.

Serving Suggestions

This soup loves good company. Serve it with toasted crusty bread or sourdough crackers for dipping. A crisp side salad like a spring mix with balsamic vinaigrette adds a refreshing crunch. If you’re craving extra comfort, pair it with another hearty bowl like this hearty cheddar garlic herb potato soup for the coziest spread.

Storage & Meal Prep Tips

Leftovers keep beautifully. Once cooled, store in an airtight container in the fridge for 3–4 days. It reheats gently on the stove without losing flavor. For longer storage, freeze in a freezer-safe container for up to 2–3 months. Just don’t forget to label it you’ll thank yourself later when the craving strikes.

Recipe Variations & Pro Tips

• For a lighter version, swap full-fat coconut milk with lite coconut milk.
• Add extra veggies like mushrooms, zucchini, or red peppers. They blend beautifully into the Mediterranean flavors.
• Skip the red pepper flakes if you don’t like spice or double them for a gentle kick.
• A sprinkle of Parmesan (regular or vegan) adds a lovely finishing touch.
• If you love Mediterranean-style meals, this roasted butternut squash soup is another soul-warming option.

Tuscan Chickpea Soup FAQs

Final Thoughts

Tuscan Chickpea Soup is the kind of recipe that feels like a hug in a bowl simple, nourishing, and deeply satisfying. Whether you’re making it for a weeknight dinner or meal-prepping for busy days, it’s sure to become a favorite. For another Italian-inspired dish, try this creamy white lasagna soup that pairs beautifully with this chickpea classic.

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