Chickpea, Kale and Sausage Soup

Homemade soup on the table in 30 minutes? You bet. This minestrone-inspired soup makes a complete and delicious meal as it is, but feel free to add a scoop or two of cooked ditalini or macaroni.

Gluten-Free Products

Serves 4 to 6 | Total Time: Less Than 30 Mins

Ingredients

2 tablespoons olive oil
1 yellow onion, finely chopped
6 cups chicken broth
1 (14-ounce) can diced fire-roasted tomatoes
4 cups chopped kale
1 (14-ounce) can chickpeas, drained and rinsed
Kosher salt and freshly ground black pepper
1 (12-ounce) package Applegate Organics^® Spinach & Feta Sausage, sliced
Crumbled feta cheese, for serving
Red hot pepper flakes, for serving

Instructions

Heat the olive oil in a pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes.
Add the chicken broth and tomatoes and bring to a boil. Add the kale and chickpeas, reduce the heat and simmer until kale is tender, about 10 minutes.
Season the soup with 1 teaspoon salt and ½ teaspoon black pepper. Add the sausage to the soup and cook until heated through.
Divide the soup among bowls and serve garnished with crumbled feta and red hot pepper flakes on the side.