One-Pot Chicken Sausage & Chickpea Soup

🥘 Ingredients

• baby spinach
  3 oz
• chicken sausage
  2 pieces
• chicken stock concentrate
  1 unit
• chickpeas
  1 can
• italian seasoning
  1 tsp
• olive oil
  1 tbsp
• tomato paste
  1 tbsp
• yellow onion
  1 unit

🍳 Cookware

• large pot

1. 

   1

   Wash and dry produce. Halve, peel, and finely dice yellow onion . Drain and rinse chickpeas .

   yellow onion: 1 unit, chickpeas: 1 can
2. 

   2

   Heat a drizzle of olive oil in a large pot over medium-high heat. Add chicken sausage and cook, breaking meat into pieces, until browned and cooked through, ⏱️ 5 minutes . Add onion; cook, stirring occasionally, until softened, ⏱️ 4 minutes . Stir in tomato paste and half the italian seasoning ; cook, stirring, ⏱️ 30 seconds .

   olive oil: 1 tbsp, chicken sausage: 2 pieces, tomato paste: 1 tbsp, italian seasoning: 1 tsp
3. 

   3

   Stir 2½ cups water, chicken stock concentrate , chickpeas, and a big pinch of salt into pot. Cover and bring to a boil, then reduce heat to medium. Simmer, covered, ⏱️ 7 minutes .

   chicken stock concentrate: 1 unit
4. 

   4

   Once soup has simmered, uncover pot and stir in baby spinach . Simmer until spinach has wilted, ⏱️ 2 minutes more. Season generously with salt and pepper to taste. Divide soup between bowls and serve.

   baby spinach: 3 oz