One-Pot Chicken Sausage & Chickpea Soup
with Spinach & Italian Spices
No matter the weather, it’s normal to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming rendition. It’s chock-full of goodness—that is to say spiced chicken sausage, tender chickpeas, wilted spinach, and a bevy of Italian herbs in a rich, tomatoey broth. Soup’s on!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Chickpeas
9 ounce
Italian Chicken Sausage Mix
1 unit
Tomato Paste
1 unit
Onion
5 ounce
Spinach
2 unit
Chicken Stock Concentrate
½ tablespoon
Italian Seasoning
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and finely dice onion. Drain and rinse chickpeas.
Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Add onion; cook, stirring occasionally, until softened, 4-5 minutes.
Stir in tomato paste and half the Italian Seasoning (all for 4 servings); cook, stirring, 30 seconds.
Stir 2½ cups water (5 cups for 4 servings), stock concentrates, chickpeas, and a big pinch of salt into pot. Cover and bring to a boil, then reduce heat to medium. Simmer, covered, 7 minutes.
Once soup has simmered, uncover pot and stir in spinach. Simmer until spinach has wilted, 2-3 minutes more. Season generously with salt and pepper to taste.
Divide soup between bowls and serve.
