Chickpea Farro Soup

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Chickpea Farro Soup-tomato based soup with chickpeas, farro, and spinach. This healthy and hearty soup is perfect for a cold day. 

Chickpea Farro Soup Recipe
Chickpea Farro Soup Recipe

First of all, I have a Golden Globes hangover…not an alcohol hangover, I don’t drink, but a…I stayed up too late at the Golden Globes party in LA, had too much fun stalking stars, and ate too much Lindt chocolate kind of hangover. I had SO much fun last night! I will share more about my Golden Globes experience soon, but let’s talk about this Chickpea Farro Soup today. I wish I had a bowl right now to help me with my party hangover:)

I created this soup in December and instantly fell in love. It is so easy and SO good!

Chickpea Farro Soup Recipe on T

I wanted to share the recipe with you in December, right after I made it, but I was too busy sharing holiday treats. Oops!

Well, the wait is over, now you can enjoy this healthy and hearty soup too! I figured January was a good time to share a healthy soup recipe, you guys are over cookies and moving on to healthier things. Cookie lovers, don’t worry, I will be back with more cookie recipes soon, I am just taking a little break:)

Chickpea Farro Soup Recipe

So this soup is probably in my top five favorite soups of all-time. I told you it was good! I love everything about this soup. It is easy to make, filled with healthy goodness like onion, carrots, celery, garlic, tomatoes, vegetable broth, chickpeas, farro, and spinach.

Chickpea Farro Soup Recipe

It tastes even better on a cold day and with a crusty piece of bread for dunking! Mmmmmm!

Make this Chickpea Farro Soup ASAP! You will love it!

Chickpea Farro Soup Recipe
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Chickpea Farro Soup

This easy, healthy, and hearty soup is great for lunch or dinner. Serve with a loaf of crusty bread.
4.74 from 15 votes


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 30 oz vegetable broth
  • 28 oz diced tomatoes with juices
  • 15 oz chickpeas, rinsed and drained
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups cooked farro
  • 1 cup packed baby spinach, roughly chopped
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese grated, for serving, optional


  • In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery. Cook until vegetables are tender, about 5 minutes. Add the garlic and bay leaves and cook for an additional 2 minutes.
  •  Stir in the broth, tomatoes, chickpeas, basil, and oregano. Bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Add the farro and spinach and stir just until the spinach is wilted. Season the soup with salt and pepper, to taste. Ladle into soup bowls and serve warm. Garnish with grated Parmesan cheese, if desired.
  • Note-to cook the farro, rinse and drain ¾ cup farro. Place in a pot and add enough water to cover. Add a little salt. Bring to a boil; reduce heat to medium-low and simmer for about 25 minutes. Drain any excess water. OR you can buy Trader Joe’s 10 minute farro, it is my favorite and only takes 10 minutes to cook. For vegan, omit the Parmesan cheese.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Girl, you party animal! Did you see any of your fav people at the Globes?! -To the recipe, there seriously is nothing better than a good soup on rainy days! I love the simplicity and goodness this soup has! Looks so delish! 

  2. Better to share treats in December and soup in January 🙂 . This looks SO good! I love tomato based soups! Farro is totally underrated too. Great recipe Maria! Hope yall are doing well

  3. Soup is so necessary right now! Chicago just got COLD. And this looks amazing and so easy! That’s the best kind of recipe. 🙂

  4. This looks tasty – I’ve only had chickpeas in Falafel and have never ever had farro (not sure what it is) but I love everything else in this soup and love to cook soup in the winter. Thanks!

  5. This is definitely a weeknight dinner idea that will make an appearance on our dinner table soon! And there will be plenty of leftovers for desk lunches too! Love it! I’m trying to take a break from cookies too, but no one said anything about taking a break from m&ms 😉

  6. Your website looks great, and it’s much more user friendly.  I used to have trouble with it.  I noticed right away it was different.  Very nice.

  7. This soup looks beautiful. I love the lovely red color, as well as the combination of chickpeas and farro. Thanks for the recipe.

  8. I made this tonight for myself and my husband and we both LOVED it! It was so easy and so delicious. And just the right thing to eat when it’s freezing outside! We really enjoyed this soup. Thanks for the recipe!

  9. With a blizzard upon us, this was the perfect dinner tonight!  Thanks so much for an easy and delicious recipe.  Looking forward to enjoying it for lunch tomorrow.

  10. Hey Maria,
    Just wanted to reach out to say “thanks” for all the stuff you’ve been publishing lately at blog.Soup just act as a fuel for our body in winters. I would suggest, if you share some tips too with us on your blog related to health. It will be helpful.
    Keep up The awesome work 🙂

  11. Can you please tell me what the serving size and nutritional information is for this soup? It looks and sounds delicious. Would love to try this recipe. 

  12. 5 stars
    Another great recipe! This was so quick + easy and delicious! Also, love that there was more than enough leftovers for a couple lunches. Couldn’t find farro at my supermarket so used pearl barley instead. Thank you!!

    P.S. can’t seem to get the recipe rating to work on my computer (tried 2 different browsers)..5*****

  13. Made this soup last week and it was a big hit! I enjoy using farro in different recipes. I did not see the number of servings the recipe provides. What is the serving size and how many servings does the recipe yield?
    Fran Hadley

  14. 5 stars
    This is a delicious soup and one of my son’s favorites. I use nutritional yeast in the soup as he can’t have cheese but, otherwise, follow the recipe as written. I always make a double batch and share with family. Thank you for all of your great recipes. I love making soup and you have so many tasty soup recipes.!!! One of these days I will get those cinnamon rolls made, too!

  15. 5 stars
    I’m binge-printing all your vegetarian soups and veganizing them (super easy to do; dairy is such a horrific industry). This one looks protein packed. I highly recommend Violife parmesan to anyone who wants to ditch dairy. It tastes, melts, and grates just like dairy parm 🙂

  16. 5 stars
    Another great soup recipe, Maria! Quick, easy, flavorful and protein packed what could be better! It is hard to get flavor out of vegetarian soups and you manage to do so. I had some Farro left over and I warmed it up for breakfast! I treated it like oatmeal and topped it off with plain yogurt, milk, blueberries and roasted pecans! YUM!