It’s getting to be that time of the year where all you want to do after work is cozy up with something warm. Even though the nighttime weather is only hitting the low 60’s in LA recently, I still find myself craving warmer meals, which let me to create this Chickpea and Chicken Sausage Minestrone Soup.
Minestrone Soup is one of Travis’s favorite appetizers whenever we go out to eat. I wanted to create a version at home that would be hearty enough to eat as a main meal. I did this by adding a healthy dose of fiber from chickpeas and whole wheat pasta, and extra protein from lean chicken sausage. You can absolutely leave out the chicken sausage to make this soup vegetarian.
I added a whole chili to the soup, which was perfect for my spice preferences, but Travis still wished for more. If you’re nuts like him 😉 then feel free to include some of the seeds from the chili to make it spicier.
This Chickpea and Chicken Sausage Minestrone Soup comes together in just 30 minutes, which is exactly the amount of time I am willing to spend on weeknight dinners. The best part though? Everything cooks in ONE pot, making clean up a breeze!
This Chickpea and Chicken Sausage Minestrone Soup comes together in under 30 minutes and is cooked in just one pot, perfect for a healthy weeknight dinner.
- 3/4 cup uncooked whole wheat shell pasta
- 1 Tablespoon olive oil
- 2 Italian or Andouille-style chicken sausages, without casings
- 1 cup carrots, peeled and diced on a bias
- 1 cup yellow onion, chopped
- 1 fresno chili, seeds removed, minced
- 1/2 cup celery, diced on a bias
- 6 cloves garlic, minced
- 1/8 cup fresh parsley, chopped, divided
- 2 teaspoons fresh thyme, or 1 teaspoon dried
- 1/2 teaspoon red pepper flakes
- 1 15 oz. can fire-roasted tomatoes
- 1 15 oz can chickpeas, rinsed and drained
- 4 cups reduced-sodium chicken broth (or vegetable broth)
- Salt and Pepper
Cook pasta according to package directions, omitting salt. Drain and set aside.
Heat a large saucepan over medium-high heat. Add the oil to the pan. Add the chicken sausage, using a spatula to crumble as it browns. Cook for 3-4 minutes, until lightly browned. Add the carrots, onion, chili and celery. Cook for 5 minutes, stirring regularly. Add the garlic, 2 Tablespoons of the parsley, thyme and red pepper flakes. Cook for an additional 5 minutes.
Add the tomatoes, chickpeas and broth. Bring to a boil and then reduce heat to a simmer for 5-7 minutes. Add the pasta and season the soup with salt and pepper to taste. Serve with the remaining parsley and additional red pepper flakes to taste.
*If you prefer a spicier soup, feel free to keep some of the chili seeds.
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