Slow Cooker Marry Me Chickpea Soup

Prepare to swoon over this slow cooker Marry Me Chickpea Soup (for real, it practically cooks itself). Made with tender chickpeas, vibrant veggies, and our world-famous Tuscan sauce, it’s the perfect balance of cozy and nutritious.

Pair it with a crunchy Kale Chickpea Salad.

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When I say this slow cooker chickpea soup is about to become your new favorite comfort food, I’m not kidding. From Marry Me chickpeas to Marry Me gnocchi, we’ve made it all. And let me tell you, this recipe takes the cake for being the easiest!

It’s packed with fiber-rich chickpeas, creamy potatoes, and spicy vegan sausage, all simmered together in our world-renowned Tuscan sauce (transformed into a lick-the-bowl kind of broth). It’s simple, full of Mediterranean flavors, and requires little to no effort (seriously, the slow cooker does all the work while you go about your day!).

You’ll Have It On Repeat

• Perfect For Meal Prep: This slow cooker recipe makes a big batch, so you can portion it out for easy lunches or dinners all week long.
• Hug In A Bowl: The blend of savory, creamy, and slightly spicy ingredients makes this soup feel like a cozy hug.
• Hands-Off Cooking: What could be easier than a one-pot meal? Tossing everything in the slow cooker and letting it work its magic (it’s like the slow cooker sister to our dump & bake marry me orzo casserole)!

Grab These Ingredients

Almost all of the ingredients in this slow cooker Marry Me chickpea soup are pantry staples (or super easy to find!). Jump down to the recipe card for exact measurements, this is just an overview!

• Vegan Sausage: We’ll add a kick with some spicy vegan sausage. You should be able to find it in the vegan or refrigerated section of your local grocery store (for reference, I used Impossible Brand).
• Broth: Some good ol’ veggie broth is the trick to creating a rich, umami soup base. Opt for low-sodium broth if you’re watching your salt intake!
• Veggies: Russet potatoes add creaminess and substance to the soup (they also happen to hold their shape well). Kale provides a boost of vitamins and a pop of color! Feel free to use spinach in a pinch.
• Chickpeas: This pantry staple adds plant-based protein and makes the soup feel hearty/filling. You can use canned chickpeas (or, learn how to cook chickpeas from scratch).
• Aromatics: Sun-dried tomatoes add a tangy twist. Look for ones packed in oil in the pasta aisle or with other canned vegetables. And, you can’t have a Marry Me recipe without some fresh garlic cloves.
• Seasonings: Add a little Tuscan flair with some dried oregano, crushed red pepper flakes, and a dash of salt and peppa! Don’t forget to finish your soup off with fresh basil leaves for a burst of herby deliciousness.
• Creamy Components: Heavy cream and Parmesan cheese add richness and a touch of indulgence (it’s all about balance, right?). For a dairy-free option, full-fat coconut milk and nutritional yeast can work wonders here.

Make Your Own Broth

To give this slow cooker Marry Me chickpea soup even more depth of flavor, I highly recommend making your own vegetable broth. It’s SO quick and easy to prep and a great way to use leftover kitchen scraps.

Making This Soup Couldn’t Be Easier

You actually won’t believe how simple this slow cooker Marry Me chickpea soup is to make! It requires just 3 steps (jump the the recipe card for the full printable instructions).

1. Brown the vegan sausage.
2. Assemble and simmer the soup in the slow cooker.
3. Finish it off with kale, cream, Parmesan, and basil.

Recipe Testing Notes

With so many Marry Me recipes on our site, we’ve learned a thing or two about what makes these dishes shine.

• Play around with the flavors by adding extra veggies (spinach, bell peppers, zucchini and carrots are great). You can also swap in different herbs and spices or vegan sausage flavors to make this recipe your own.
• Don’t skip browning the vegan sausage before adding it to the slow cooker. This step triggers the Maillard reaction, which deepens the flavors and adds a rich, savory depth to the entire soup. It’s worth the extra step!
• Cook the soup on high for 2 to 3 hours if you’re short on time, but you’ll achieve more depth of flavor if you keep it to low for 6 to 8 hours.

More Marry Me Recipes

Marry Me Butter Beans (With Creamy Tuscan Sauce)

15 minutes

Vegan Marry Me Chicken

1 hour

Marry Me Pesto Pasta (In A Creamy Tuscan Sauce)

15 minutes

Creamy Tuscan Marry Me Mushrooms

30 minutes

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Slow Cooker Marry Me Chickpea Soup

4.94 from 32 ratings

By: Sarah Bond

Prep: 8 hours hours 35 minutes minutes

Cook: 2 hours hours

Total: 10 hours hours 35 minutes minutes

Servings: 4 servings

If you're part of our viral "Marry Me" recipe movement, prepare to swoon over this slow cooker Marry Me chickpea soup (for real, it practically cooks itself!). Made with tender chickpeas, vibrant veggies, and our world-famous Tuscan sauce, it's the perfect combo of cozy and nutritious. Trust me, this one is a keeper!

Ingredients 

1x2x3x

• ▢ 1 14-oz package spicy vegan sausage, I used Impossible brand, 400 g
• ▢ 4 cups vegetable broth, 1 L
• ▢ 2 lbs Russet potatoes, cut into bite-sized cubes, about 3 potatoes
• ▢ 2 15-oz cans chickpeas, drained, 425 g cans
• ▢ ½ cup sun-dried tomatoes, packed in oil, sliced, 60 g
• ▢ 4 cloves garlic, minced
• ▢ ½ tsp each salt, oregano, crushed red pepper flakes
• ▢ ¼ tsp ground black pepper
• ▢ 2 cups chopped kale
• ▢ ½ cup heavy cream, 120 mL
• ▢ ½ cup grated parmesan
• ▢ ¼ cup fresh basil, roughly torn

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Instructions 

• Brown Sausage: Add vegan sausage to a large skillet and cook until browned.
  
• Assemble: Add cooked sausage to your slow cooker, along with broth, cubed potatoes, chickpeas, sun-dried tomatoes, garlic, and spices. Give it a good stir, then cover and cook on high for 2 to 3 hours or on low for 6 to 8 hours.
  
• Finish: Right before serving, stir in kale, cream, parmesan, and basil. Serve warm with crusty bread.
  

Notes

To make this soup spicier, increase the amount of crushed red pepper flakes or add a dash of hot sauce. Taste as you go to prevent it from becoming overly spicy!

If you prefer a thicker broth, you can mash some of the chickpeas and potatoes with a fork or potato masher after simmering.

You can keep leftovers in an airtight container in the fridge for up to 3-4 days. (This dish actually tastes better the next day as the flavors continue to meld.)

If you’re meal prepping a big batch of this Tuscan chickpea soup, freeze portions in containers for up to 3 months. Thaw them individually in the fridge overnight, then warm on the stovetop over low.

Nutrition

Serving: 1serving | Calories: 655kcal | Carbohydrates: 24.9g | Protein: 38.4g | Fat: 24.5g | Saturated Fat: 9.6g | Cholesterol: 54mg | Sodium: 2189mg | Potassium: 1346mg | Fiber: 11.8g | Sugar: 2.9g | Calcium: 385mg | Iron: 5mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Freezer Meal Prep

This soup is amazing as a freezer meal prep dinner! Add the browned vegan sausage, potatoes, chickpeas, sun-dried tomatoes, garlic, and spices in a freezer-safe bag and store frozen for up to 3 months. When ready to enjoy, add it all to a slow cooker with vegetable broth and cook (starting at Step 2 of the recipe).