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Rustic Italian Sausage and Chickpea Soup with Herbs
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 4 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Brown the Italian sausage in a large skillet over medium heat, breaking it into crumbles as it cooks. Add the onion, carrots, and garlic and cook for 3 to 4 minutes until the onion softens.
  • Transfer the sausage mixture to a slow cooker. Add the chickpeas, chicken broth, diced tomatoes, rosemary, thyme, and oregano.
  • Stir to combine, then season with salt and black pepper. Cover and cook on low for 6 to 7 hours.
  • Taste and adjust seasoning if needed. Stir in the fresh parsley just before serving.

Notes

Brown the sausage well before adding it to the slow cooker so the broth picks up extra flavor from the fond. If the soup thickens too much after cooking, stir in a splash of broth to loosen it. Leftovers reheat gently on the stovetop without the chickpeas breaking down.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet