Hearty Italian Chicken Sausage and Chickpea Soup with Spinach

There’s nothing quite like a big bowl of soup to warm you from the inside out. This hearty, soul-warming soup is packed with goodness-spiced chicken sausage, tender chickpeas, wilted spinach and a medley of Italian herbs in a rich, tomatoey broth. It’s the ultimate comfort food for any day of the week.

Best of all, this soup comes together in just one pot, making cleanup a breeze. Whether you’re looking for a quick weeknight dinner or a meal prep star, this recipe delivers big flavor with minimal effort. Serve it with crusty bread for a complete meal.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and finely dice the onion. Drain and rinse the chickpeas.
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add the Italian chicken sausage and cook, breaking it up into pieces, until browned and cooked through, about 4-6 minutes. Add the diced onion and cook, stirring occasionally, until softened, 4-5 minutes. Stir in the tomato paste and half of the Italian seasoning (use all for 4 servings) and cook for 30 seconds.
3. Stir in 2½ cups water (5 cups for 4 servings), the chicken stock concentrates, chickpeas and a big pinch of salt. Cover and bring to a boil, then reduce heat to medium. Simmer, covered, for 7 minutes.
4. Uncover the pot and stir in the spinach. Continue to simmer until the spinach has wilted, 2-3 minutes. Season generously with salt and pepper to taste. Divide the soup between bowls and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with pork or turkey Italian sausage. Just adjust cooking time as needed.

Can I make this soup vegetarian?

Absolutely! Omit the sausage and use vegetable stock concentrate instead of chicken. Add extra chickpeas or white beans for protein.

How can I store leftovers?

Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or microwave.