Zuppa of Mushroom, Potato & Chickpeas


This Zuppa is a delicious, homemade soup that tastes like it came from your favorite Italian restaurant. For the fungi, simply choose your preferred type of mushroom (or a mix of multiple) – whether it’s Porcini, Crimini, or whatever you might have sitting in the produce drawer! Buon appetito!

Dish Type:

Appetizer, Dairy Free, Main Dishes, Nut Free, Soup, Vegetarian



Prep Time:

1 hour




  • 1½ cup Mushrooms
  • 1 Potato
  • 2 sprigs Parsley, with extra to finish dish
  • 1 clove Garlic
  • 2 sprigs Parsley
  • 1 clove Garlic
  • 2 cup Vegetable Broth
  • 2 Tbsp SOOC Wild Mushroom and Sage Olive Oil, with extra to finish dish
  • Salt, to taste
  • Freshly ground black Pepper
  • ¾ cup Chickpeas

Products used: Mushroom & Sage Olive Oil


  • Clean the mushrooms, taking care to remove all the dirt from the stems. Slice the mushrooms.
  • Wash, peel, and cut the potato into small cubes.
  • Wash the parsley and, using only the leaves, chop them along with the garlic.
  • Heat up the vegetable broth. In a small pot, add the Wild Mushroom and Sage Olive Oil and the parsley and garlic mixture, browning them over medium heat for one minute.
  • Add the sliced mushrooms and the cubed potatoes. Add a ladle of broth, a pinch of salt, and a pinch of freshly ground, black pepper. Let the above mixture cook for the 10 minutes, covered, over medium heat.
  • Add the chickpeas and 4-5 ladles of broth and cook them for another 15 minutes. Stir from time to time and towards the end, add more salt if necessary. Serve the Zuppa with some chopped parsley, a dash of black pepper (it is better if the pepper is freshly ground), and a drizzle of Wild Mushroom and Sage Olive Oil.