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Donal Skehan
Orecchiette & Chickpea Tomato Soup | DonalSkehan.com
  • family

Orecchiette & Chickpea Tomato Soup

March 14

This quick family meal only uses a handful of fresh and cupboard ingredients and goes down a treat with the kids.

  • time 30mins
  • serves Serves 4
  1. Heat a medium sized casserole over a medium high heat and add oil. Fry onions, carrots and celery until tender for 6-8 minutes. Season with salt and pepper.
  2. Add chill flakes and garlic and fry for a further minute before adding the crushed tomatoes and stirring through. (Squeeze the tomatoes in your hands directly into the pot from the tin).
  3. Pour in the beef stock and bring to a stead boil before adding the orecchiette and cooking for 10 minutes or so until the pasta is al dente.
  4. Stir through the spinach and chickpeas and cook until the spinach is wilted. Season to taste and serve hot garnished with freshly chopped parsley, a generous grating of parmesan and a drizzle of your best extra virgin olive oil.

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1 tbsp olive oil

1 onion finely chopped

1 carrot, finely chopped

2 celery stalks, finely chopped

1 tsp chilli flakes

3 cloves of garlic, finely chopped

800g tin peeled san marzano tomatoes, crushed by hand

1 litre organic beef stock

250g orecchiette

400g tin chickpeas, drained and rinsed

100g baby spinach leaves

Sea salt and ground black pepper

To serve:

Extra virgin olive oil

Parmesan cheese, grated

Parsley, roughly chopped

You'll Need

Medium casserole

If you make this recipe, be sure to tag your photo #DonalSkehan