Creamy Italian Sausage and Broccoli Soup

• Gluten free

• Meat

  • 3 Italian sausages, spicy

• Produce

  • 1 small head Broccoli
  • 1 (15-oz. can Chickpeas
  • 2 Garlic cloves
  • 1 Onion, large
  • 1/4 cup Parsley
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 32 oz Chicken stock, low sodium

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on delish.com

Ingredients

• 3 spicy Italian sausages, casings removed
• extra-virgin olive oil
• 2 garlic cloves, minced
• 1 large onion, 1/4 dice
• 1/4 tsp. dried thyme
• kosher salt
• Freshly ground black pepper
• 1 (15-oz.) can chickpeas, drained and rinsed
• 1/4 c. white wine
• 1/4 c. heavy cream
• 32 oz. low-sodium chicken stock
• 1 small head of broccoli, cut into small florets, stems sliced into 1/4 pieces
• 1/4 c. chopped parsley

Directions

• In a large pot over medium heat brown sausage until crispy; break up sausage into small pieces using a wooden spoon. Transfer sausage to a bowl; set aside.Increase heat to medium-high, add 1 tablespoon olive oil, garlic, onion, and thyme; season with 1 teaspoon salt and 1/2 teaspoon pepper. Sauté until softened, about 4 minutes.Add chickpeas, white wine, cream, and stock; bring to a boil and simmer until chickpeas are tender, about 5 to 8 minutes.Toss in broccoli and sausage; simmer until broccoli is bright green and cooked al dente, about 2 minutes. Garnish with parsley and drizzle with olive oil. Serve immediately.