For many Italians, soup equals pasta (that is to say, a primo serving of soup in many Italian households includes some sort of pasta mixed in with Lentil, Peas, Chickpeas, etc.). Adding a small amount of pasta to a soup increases the hardiness of any given soup dish and can also elevate soup to a meal in and of itself.
For the last installment of the Scordo Pasta Challenge
I made a simple chickpea soup with onions, brocolli, fresh parsley, dried oregano, salt, pepper, and red pepper flakes. I also boiled a small amount of Ditalini (pasta shaped like a small tube) and added it to the soup. My dish also included plenty of grated Grana Padano.