One-Pot Chicken Sausage & Chickpea Soup
with Spinach & Italian Spices
No matter the weather, it’s normal to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming rendition. It’s chock-full of goodness—that is to say spiced chicken sausage, tender chickpeas, wilted spinach, and a bevy of Italian herbs in a rich, tomatoey broth. Soup’s on!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Chickpeas
9 ounce
Italian Chicken Sausage Mix
2 unit
Chicken Stock Concentrate
1 unit
Tomato Paste
1 tablespoon
Italian Seasoning
5 ounce
Spinach
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and finely dice onion. Drain and rinse chickpeas.
• Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add onion; cook, stirring occasionally, until softened, 4-5 minutes. • Stir in tomato paste and half the Italian Seasoning (all for 4 servings); cook, stirring, 30 seconds.
• Stir 2½ cups water (5 cups for 4 servings), stock concentrates, chickpeas, and a big pinch of salt into pot. Cover and bring to a boil, then reduce heat to medium. Simmer, covered, 7 minutes.
• Once soup has simmered, uncover pot and stir in spinach. Simmer until spinach has wilted, 2-3 minutes more. Season generously with salt and pepper to taste. • Divide soup between bowls and serve.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
