Chicken Sausage & Chickpea Soup

 

There are evenings when I want to cook, but I don’t want to overthink it.

This Chicken Sausage & Chickpea Soup is what I reach for on those days. It’s comforting without being heavy, simple without feeling boring, and comes together in one pot—exactly the kind of meal that fits into real life. When the day has been long and everyone’s hungry, this soup feels like a small win.

I love how forgiving this recipe is. The chicken sausage adds depth and flavor, the chickpeas make it filling, and the spinach simmer into something warm and familiar. It’s the kind of soup that doesn’t demand precision—just a little chopping, some stirring, and time to let everything come together.

It’s also a family-friendly meal—something I can feel good about serving, knowing it’s nourishing, balanced, and enjoyed by both adults and my little one at the table. On busy nights, that matters more than anything.

This is one of those meals that makes the kitchen feel calm again. A pot gently bubbling on the stove, the smell of sausage and herbs in the air, and dinner taking care of itself while I focus on the rest of the evening. Served with a piece of crusty bread, it’s a complete meal that feels nourishing in every sense.

This soup isn’t fancy, and it’s not meant to be. It’s dependable, comforting, and exactly what I want to feed my family—food that’s made with intention, but without stress.

Ingredients:

• Olive oil – 1 tablespoon
• Chicken sausage – 12, sliced or ground
• Onion – 1 medium, finely chopped
• Salt and black pepper – to taste
• Chickpeas – 1 (15-ounce) can, drained and rinsed
• Chicken stock (low sodium) – 2-3 cups
• Water – 1–2 cups, as needed
• Fresh spinach – 2 cups, roughly chopped
• Tomato paste - 1.5 ounce
• Italian seasoning - 2 teaspoons

Directions: 

• Brown the sausage - Heat olive oil in a large pot over medium heat. Add the sliced or ground chicken sausage and cook until lightly browned on both sides. If using ground sausage, break up meat into pieces, until browned and cooked through, 4-6 minutes. 
• Cook the onion - In the same pot, add the chopped onion and a pinch of salt. Sauté until soft and translucent, about 4–5 minutes.
• Build the soup - Stir in tomato paste and Italian Seasoning, cook, stirring, 30 seconds. 
• Stir 2½ cups chicken stock, chickpeas, and a pinch of salt into pot. Cover and bring to a boil, then reduce heat to medium. Simmer, covered, 7 minutes.
• Finish - Stir in the spinach and cook just until wilted.
• Season & serve - Taste and adjust salt and pepper. Divide soup between bowls and serve hot.

Goes great with: Breadsticks