Slow Cooker Sausage, Kale, and Chickpea Soup

This hot and hearty soup makes for a cozy weeknight supper — serve it with crusty bread.


Ingredients
1
pound
mild or hot Italian sausages
3
cloves
garlic. minced
1
onion, chopped
1
28-ounce can whole tomatoes, with juice
1
19-ounce can, chickpeas, rinsed and drained
6
cups
chicken broth
1/2
teaspoon
dried thyme
*
pinch
hot pepper flakes
*
salt and black pepper, to taste
1
bunch kale, trimmed and chopped
Directions
In a large skillet, heat a drizzle of oil over medium-high heat. Squeeze sausage out of its casing into the pan and cook, breaking it up with a spoon, for 3 minutes.
Add garlic and onion; cook, stirring, until sausage is browned and onion is soft.
Scrape into a 4- to 6-quart slow cooker. Stir in tomatoes, chickpeas, stock, thyme, hot pepper flakes, salt and pepper. (If the stock doesn’t fully cover the other ingredients, top it up with water.) Cover and cook on low for 6 to 8 hours or until soup is slightly thickened.
Stir in kale, cover and cook for 10 minutes, until wilted.

The base number of servings for this recipe is 8
OK

Categories 

Soup

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