This Italian Sausage Soup with Chickpeas and Spinach is hearty, delicious, and ready in about 30 minutes. A great weeknight soup. Let’s make some, shall we?
Sometimes I look in our cabinets and fridge and can’t find anything to eat. Not that there isn’t anything to be had. It’s just that sometimes I feel less than inspired. On those nights, I might just decide popcorn will work for dinner. Because it’s whole grain and delicious.
Other times, I will think of an ingredient I have tucked away in the freezer or the cupboard, and that sparks connections with other ingredients, and then a meal takes shape. This Italian sausage soup is an example of the latter. I just whipped it up from some pantry and fridge staples without considering writing about it for the blog. That is, until we tasted it. So bright with tomato, savory with sausage and earthy with chickpeas. I just had to share it.
Italian Sausage Soup with Chickpeas and Spinach
First of all, you can absolutely use kale in the soup–or any other greens for that matter–instead of the spinach. Or you can leave the greens out entirely. It’s up to you.
Second, know if you get home late and you’re not feeling like doing much cooking that this soup yields maximum flavor with minimal effort. I thank the sausage for that. Sausage is already seasoned, so it’s a great, high-flavor shortcut to use when you don’t have a lot of time.
- 2 Tablespoons olive oil
- 1/2 small sweet onion , diced (about 1/2 cup)
- 1 small clove garlic , minced (optional)
- kosher salt and freshly ground black pepper as needed
- 4-6 oz hot or sweet bulk Italian sausage (or links with casings removed)
- 1 teaspoon Italian seasoning
- 1 28 oz can tomato puree (or whole tomatoes pureed in the blender)
- 1 1/2 cups vegetable broth or water (I used water)
- 1 can chickpeas , rinsed and drained
- 2-3 large handfuls spinach or other greens (chopped if leaves are large)
- 1 Tablespoon balsamic vinegar
- Heat a medium saucepan over medium heat for 2-3 minutes.
- Add the oil. When it shimmers, add the onion and garlic (if using). Season with a pinch of salt and pepper. Sweat for 5 minutes until translucent.
- Add the sausage and break up well with a spoon or spatula. Cook until the sausage is browned, about 5 minutes. Stir in the Italian seasoning.
- Pour in the tomato puree (or pureed tomatoes), the broth or water and the chickpeas. Season to taste with salt and pepper.
- Simmer 10 minutes then add the spinach or other greens and cook until greens are wilted. With spinach or other tender greens, this will only take a minute or two. For kale, collards or other more sturdy greens, it will take a bit longer.
- Stir in the balsamic vinegar. Taste for seasoning and adjust as necessary.
- Serve with some grated Pecorino Romano (just a suggestion).
Aside from swapping out spinach for other greens, feel free to sub in cannellini beans for the chickpeas. It's totally your call.
This is my favorite pan for making smaller batches of soup. The sloped sides invite stirring and discourage sticking, it has a nice thick base that heats evenly, and it’ll go in the oven if you need it to. Thanks for supporting me by shopping through my affiliate links:
And there you have it, friends. Pretty short ingredient list, huge flavor, plus if you have leftovers, it keeps in the fridge very nicely for a few days.
Enjoy the Italian Sausage Soup, you guys! We certainly have enjoyed it here.
Thanks for spending some time with me today. Have a lovely day.