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Roasted Red Pepper Soup With Chickpeas and Sausage


  • 1 tbsp. extra-virgin olive oil
  • ½ lb. spicy Italian sausage, halved lengthwise and cut into 1/2-in. pieces
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 8 oz. Roasted Red Peppers
  • 4 c. chicken stock
  • 1 c. canned chickpeas, drained and rinsed
  • ½ c. prepared hummus
  • Salt and pepper to taste


  1. In a large saucepan, heat olive oil over medium-high heat.
  2. Add the sausage, onion, garlic and roasted peppers and cook over high heat, stirring frequently, until lightly browned, about 5 minutes.
  3. Add the stock and chickpeas and simmer over moderate heat about 5 minutes.
  4. Stir in the hummus and season with salt and pepper to taste. Serve hot.