Slow cooker pasta and chickpea soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 189.8
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,010.3 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 5.8 g
  • Protein: 7.0 g

View full nutritional breakdown of Slow cooker pasta and chickpea soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


Vegetarian Italian flavored easy healthy soup Vegetarian Italian flavored easy healthy soup
Number of Servings: 8


    2 T. olive oil
    2 onions, finely chopped
    4 gloves garlic, minced
    1 T. dried Italian herb seasoning
    1/4 t. cayenne pepper
    1 t. cracked black peppercorn
    1 28 oz can diced tomatoes
    2 cans chickpeas, drained and rinsed
    6 c. vegetable broth
    1 c. uncooked elbow macaroni
    1# fresh spinach leaves


1. In a skillet, heat oil over medium heat. Add onion and cook until soft. Add garlic, seasoning, cayenne, pepper, and cook, stirring, for one minute. Add tomatoes and chickpeas and bring to a boil.
2. Transfer mixture to a slow cooker. Cook on low 8-10 hours, or high 4-5 hours.
3. About 1/2 hour before time to eat, cook pasta, drain, and add pasta and spinach leaves to mixture and stir in. Cook on high 20 minutes before serving, or until spinach is cooked.
4. I served with shredded cheese (yum, kids loved it) but you can also serve it with a picada.

Number of Servings: 8

Recipe submitted by SparkPeople user TJROTHAUSEN.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.