Ditalini Soup w/Chickpeas & Bacon Bits {Recipe}
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Ditalini Soup with Chickpeas & Bacon Bits

Creamy, decadent, warming and utterly delicious this ditalini soup is your next favorite this winter.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: Italian
Servings: 4


  • cup ditalini pasta
  • 1 ½ cup dry chickpeas
  • 1 carrot finely chopped
  • 1-2 celery stalks finely chopped
  • 1 onion finely chopped
  • 2 garlic cloves optional
  • ½ cup bacon bits/ pancetta cubes
  • 6 cups chicken broth
  • Aromatic herbs: bay leaf rosemary, thyme
  • Extra virgin olive oil


  • Is you’re using dry chickpeas make sure to put them to soak overnight in plenty of water.
  • Put a dutch oven or non-stick stockpot on medium heat. Add a splash of extra virgin olive oil and finely chopped onion, carrot, celery.
  • Stir for a minute or two, then add bacon cubes, aromatic herbs and. garlic cloves crushed with a flat knife (add chopped garlic if you prefer a stronger flavor).
  • Once garlic becomes fragrant and all the veggies lightly brown add chickpeas and chicken broth.
  • Reduce the heat and let the soup simmer on low heat for about 40 minutes.
  • Remove herbs and garlic clove if you used whole one. Deep a hand blender and pulse shortly until you get a creamy texture but still with bits of veggies and whole chickpeas.
  • Add ditalini pasta and cook for another 6-8 minutes.
  • Serve hot with a drizzle of extra virgin olive oil and more bacon bits.