In a large soup pot, sauté the onion in the olive oil for 5 minutes over medium heat, until translucent. Add the garlic and cook for 1 more minute, until fragrant.

Add the potatoes, chickpeas, diced tomatoes, smoked paprika, basil, oregano, chili flakes and broth. Turn to high heat, stir and bring to a boil. Once boiling, lower the heat and simmer for 10-15 minutes, or until the potatoes are fork tender.

While the soup simmers, cook the pasta according to package instructions. Drain and set aside.

Use an immersion blender to blend some of the soup to make it creamy, then add the cooked pasta. If you don't plan on serving all of the soup immediately, consider keeping the pasta separate and add to each bowl. If not it will get soggy and thicken the soup as it sits.

Serve immediately, perhaps with a little parmesan (I used Violife dairy free parmesan) or chopped fresh parsley, if desired. Enjoy!