Hearty Chickpea & Spinach Soup with Grilled Hot Italian Sausage

Ingredients:

• 1 tablespoon olive oil
• 15 pre-grilled hot Italian sausage links, sliced into bite-sized rounds
• 1 medium to large yellow onion, diced
• 2 cups carrots, finely diced
• 1 cup celery, finely diced
• 1 cup Gypsy-style sweet peppers, sliced
• 2–3 cloves garlic, minced
• 1–2 large heirloom tomatoes, diced
• 1/3 cup seasoned white cooking wine
• 2 quarts (64 fl oz) chicken stock or broth
• 2 (14 oz) cans chickpeas, rinsed and drained
• 1 rosemary sprig or 1 teaspoon dried rosemary
• 1/4 cup grated Parmigiano Reggiano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 4 cups fresh spinach, roughly chopped

Instructions:

1. In a large soup pot or Dutch oven, heat olive oil over medium heat.
2. Add onion, carrots, celery, and Gypsy peppers. Sauté for 5–7 minutes until vegetables begin to soften.
3. Stir in garlic and diced heirloom tomatoes. Cook for 2–3 minutes until tomatoes start to break down.
4. Pour in the seasoned white cooking wine. Scrape the bottom of the pot to deglaze and let it simmer for 2–3 minutes.
5. Add chicken stock, chickpeas, rosemary, salt, and pepper. Stir and bring to a boil.
6. Reduce heat to a simmer and cook uncovered for 20–25 minutes to blend flavors.
7. Stir in grated Parmigiano Reggiano until melted.
8. Add the sliced pre-grilled sausage and simmer for another 5 minutes to heat through.
9. Add chopped spinach and cook for 3–5 minutes until wilted.
10. Taste and adjust seasoning if needed. Serve hot.