Chickpea and Chicken Sausage Minestrone Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

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.

Course: Main Course, Soup
Cuisine: American, Italian
Keyword: Chicken Sausage, Chickpeas, pasta, whole wheat
Servings: 4
Author: Rachel (littlechefbigappetite)
  • 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
  1. Cook pasta according to package directions, omitting salt. Drain and set aside.
  2. 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.

  3. 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.