Cheesy Broccoli Soupwith Chickpeas and Fusilli
- 45 min
- Serves 4
- 8 ingredients
15 minutes to prep, 30 to cook. A hearty, cheesy broccoli soup packed with protein-rich chickpeas and comforting fusilli pasta. The broccoli softens and melds into a velvety broth, while the cheese adds a rich, savory finish. Perfect for a cozy winter meal that can be made in one pot and enjoyed for several days.
Free. No account needed.
Method
Cut broccoli into florets and transfer to a bowl.
Chop the green vegetable stalks into small pieces.
Add onion to the pan with broccoli and sauté.
Stir‑fry broccoli and garlic together.
Add the liquid base to the pan and bring to a boil.
Cover the pot with a glass lid and let the mixture simmer.
Whisk the contents to break up the broccoli pieces and blend the broth.
Add chickpeas and fusilli pasta to the simmering broth with the vegetables.
Continue simmering until the pasta is cooked and the chickpeas are heated through.
Stir in shredded cheese until melted and the soup is creamy.
Tips while you cook
- Sauté aromatics first
- Add the onion with the broccoli and sauté before introducing the liquid.
- Cover while simmering
- Place a glass lid on the pot during simmering to retain heat and moisture.
- Whisk to break up broccoli
- After the broth boils, whisk the mixture to break up broccoli pieces before adding pasta.
- Add cheese at the end
- Stir in shredded cheese after the pasta and chickpeas are cooked for a creamy finish.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Sam Jones’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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