Musings about life in the Pigeon household

Sausage, Spinach and Chickpea Soup

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(AKA the last minute meal made with ingredients found at the bottom of my fridge on a Tuesday night)

  • 1 tetra pack of chicken broth
  • 7-10 breakfast sausages, sliced (or to your taste – and depending on how many you have and how long they’ve been sitting in the deli drawer)
  • 1-2 cups bagged spinach (or however much is still in the bag that isn’t all black and slimy yet) 
  • any veggies you can find in the fridge that still have a little life in them
  • 1/2 cup chick peas (or whatever is left in the Tupperware container from three days ago)


  1. In a pot over medium heat, cook the sausages, drain.
  2. Pour in the broth, bring to a boil. I added some garlic and pepper at this point. The sausages were salty and I didn’t need to add any additional salt.
  3. Throw in veggies and chick peas. Cook until veggies are tender.
  4. Toss in the spinach and heat until it is wilted.
  5. Serve with lots of wine and a bun… or the bread that’s about to expire and better be eaten today or else…

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