Creamy Italian Sausage and Chickpea Soup
This hearty, creamy Italian sausage soup with broccolini and chickpeas is quick and easy comfort food which cooks up in one pot on the stove top.
italian sausage soup
peeled and diced
low or no sodium chicken stock
sweet Italian sausage,
or a mix of sweet and hot
drained and rinsed
or 2 tsp fresh
or 1 tsp fresh
cut into bite sized pieces
kosher salt and black pepper,
Heat the oil in a large pot. Add the onion, carrots, garlic, and salt. Cook over low heat until the the vegetables are very soft, about 15 minutes.
Transfer the vegetables to a blender with the chicken stock. Blend until fully pureed.
Heat up the pot to medium. Add the Italian sausage, breaking it up into small pieces. Saute until the sausage is browned and has lost its pink color.
Add the bourbon and deglaze.
Stir in the chickpeas, oregano, and thyme. Then pour in the pureed stock. Bring to a boil, then lower the heat and keep at simmer for 20 minutes.
Add the broccolini and cook until crisp/tender, about 3-4 minutes. Stir in the cream.
Season to taste with salt and pepper. Serve.
You can substitute broccoli or broccoli rabe for the broccolini. Cut into bite-sized pieces and add when the recipe calls for the broccolini.
Pureeing the vegetables:
This makes the stock very thick and rich and is a great way to thicken the soup without using flour.