1 (4-ounce) link hot turkey Italian sausage, casing removed
1 cup diced onion
1 cup diced carrot
1/2 cup diced celery
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
1/4 teaspoon crushed red pepper
5 garlic cloves, chopped
1 (15-ounce) can unsalted chickpeas, rinsed and drained
1 (15-ounce) can fire-roasted diced tomatoes, undrained
4 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 3 minutes or until lightly browned, stirring to crumble. Add onion and next 6 ingredients (through garlic); cook 10 minutes. Add chickpeas, tomatoes, and stock; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta, salt, and black pepper; cook 1 minute.
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I really like this soup. Of course I made my own modifications, but it is a good base to start with. I used hot Italian sausage which gave it a nice flavor. Used mini bow tie pasta. Have made it several times and it is very hearty.
What a tasty soup. Makes a great lunch, and is quick and easy to prepare. I did have to make some swaps, because I wanted to use what I had on hand. I used dried thyme and parsley. I used chorizo. It turned out great. This recipe is very adaptable.
This is a fantastic recipe! I did switch out the spicy turkey link for a turkey kielbasa (my 6-year-old doesn't like spicy stuff), and it was delicious. It's got great flavor, beautiful color and nice texture. I will definitely add this to my fall/winter rotation!
I made this with a 3 oz link of trader joes chicken sausage. I did not crumble it, just halved and quartered it. Liked it just fine that way. I would omit the crushed red pepper flakes so that it wouldn't be too spicy for my kids. I guess it just depends on how spicy your sausage is as well. But this was really easy, quick and delicious.
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