Ditali & Chickpea Tomato Soup

with Spinach & Parmesan Toast

30 MIN

+$1.99/serving 2 Servings

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add Hot Italian Pork Sausage

From the Test Kitchen

This comforting soup stars tender chickpeas and ditali pasta—whose petite, fun-to-eat size creates the perfect bite every time. A side of toasted baguette topped with parmesan is perfect for dipping into the hearty tomato base featuring fresh rosemary and spinach.

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Nutrition

PER SERVING
Calories

1320 Cals (est.)

fresh

ingredients

10 oz Hot Italian Pork Sausage
1 15.5-Oz Can Chickpeas
6 oz Ditali Pasta
1 Small Baguette
1 bunch Rosemary
3 oz Baby Spinach
1 Yellow Onion
1 14.5-Oz Can Crushed Tomatoes
¼ cup Cream
¼ cup Grated Parmesan Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Halve, peel, and medium dice the onion. Drain and rinse the chickpeas. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the baguette.

2 Cook the sausage

In a separate, medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate.

3 Start the soup

Wash and dry the spinach. In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, drained chickpeas, and chopped rosemary; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and 1 1/4 cups of water; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until combined and slightly thickened. Add the cream (shaking the packet before opening) and spinach. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the spinach is wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Cook the pasta & finish the soup

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly. Add the cooked pasta and cooked sausage the pot of soup. Stir to combine. Taste, then season with salt and pepper if desired.

5 Make the parmesan toast & serve your dish

Meanwhile, place the halved baguette on a sheet pan, cut side up. Evenly top with a drizzle of olive oil and half the parmesan. Bake 6 to 7 minutes, or until lightly browned. Carefully transfer to a cutting board; halve on an angle. Serve the finished soup topped with the remaining parmesan. Serve the parmesan toast on the side. Enjoy!