Creamy Italian Sausage and Chickpea Soup

Name: Creamy Italian Sausage and Chickpea Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 2 tbsp olive oil; 1 medium onion, (diced); 3 medium carrots, (peeled and diced); 5 cloves garlic, (diced); 1/2 tsp kosher salt; 4 cups low or no sodium chicken stock; 10-12 oz sweet Italian sausage, (or a mix of sweet and hot); 1/4 cup bourbon, (or brandy); 2 15-oz cans chickpeas, (drained and rinsed); 1 tsp dried oregano, (or 2 tsp fresh); 1/2 tsp dried thyme, (or 1 tsp fresh); 1 bunch broccolini, (cut into bite sized pieces); 1/2 cup heavy cream; kosher salt and black pepper, (to taste)

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Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 65 minutes

Servings: 6

Cost: $7.00 /serving

Author : justalittlebitofbacon

italian sausage soup

Creamy Italian Sausage and Chickpea Soup

Instructions

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Step 1

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.

Step 2

Transfer the vegetables to a blender with the chicken stock. Blend until fully pureed.

Step 3

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.

Step 4

Add the bourbon and deglaze.

Step 5

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.

Step 6

Add the broccolini and cook until crisp/tender, about 3-4 minutes. Stir in the cream.

Step 7

Season to taste with salt and pepper. Serve.

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