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.
This Chickpea and Chicken Sausage Minestrone Soup came out of a desire to make a hearty soup, but pack it with a protein, so that it would be filling enough as a main meal.
Before cooking the vegetables, I added chicken sausage to the pan, using a spatula to crumble it up into tasty bite-size pieces. From the smell of the sausage browning alone, I knew this soup was going to be great! I added a whole chili to the soup, which was perfect for me, but Travis still wished it was spicier. Only add more chili if you dare!
This beautiful soup comes together in just 30 minutes, making it the ideal meal for weeknights. I also love anything you can make in one pan or pot.
Both Travis and I went back for seconds and the leftovers tasted great for lunch the next day. Feel free to leave out the sausage for a vegetarian option, as well!
- ¾ cup uncooked whole wheat shell pasta
- 1 Tablespoon olive oil
- 2 Italian or Andouille-style chicken sausages, without casings (I like Applegate Sausages)
- 1 cup carrots, diced on a bias
- 1 cup yellow onion, chopped
- 1 fresno chili, seeds removed, minced
- ½ cup celery, diced on a bias
- 6 cloves garlic, minced
- ⅛ cup fresh parsley, chopped, divided
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- ½ 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
- 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.