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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.
save this recipe!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!).
Reader rating
“This is the most insanely good soup I think I’ve ever made and eaten. Holy S*IT!” —Justin
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).
- Brown the vegan sausage.
- Assemble and simmer the soup in the slow cooker.
- Finish it off with kale, cream, Parmesan, and basil.
Sausage Browning
If you have a non-stick skillet, use it! Browning vegan sausage is a little different than traditional sausage. It doesn’t contain as much fat, so a non-stick surface helps you achieve that perfect golden-brown crust without sticking. Love vegan spicy sausage? Try this vegetarian stuffed zucchini next!
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
Slow Cooker Marry Me Chickpea Soup
Ingredients
- 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
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
Nutrition
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).
This soup was so, so good! I love that it’s a slow cooker recipe. My whole family of 8 loved it. I’ll definitely make this again and again! Thank you!
So glad to hear it!! Happy eating! 🙂
Hi Sarah! Recently discovered you. Recipes sound delicious and I’m very tempted to try the Marry Me Chickpea soup but paused when I saw the sodium count for 1 serving! How could I make this without the high sodium? Thx
Hi Judimarie! You can use a low sodium broth and reduce the amount of salt to 1/4 teaspoon. You can also boil your own chickpeas (instead of cans) to get the sodium even lower. Happy eating!
Is one serving of this 655 calories? This must be a typo.. or for the whole pot? Haha. Making this tonight!
Hi Alissa! That’s per serving (thanks to the cream, cheese, and vegan sausage). That said, these are large servings, and it could easily make 6 more moderate servings (with less calories each). Happy eating!
Can you use coconut milk instead of the cream?
Yes!
Can you use ground turkey or beef?
We haven’t tested the recipe with meat, but you probably could!
I made this but with sweet potatoes as I had no white potatoes. I also made my own vegan sausage therefore cutting down on some of the calories. Absolutely delicious! Thank you for another great recipe.
So happy to hear it was a hit! Enjoy!
This was absolutely delicious and so simple ! Love it!
Can I use dry chick peas
Yep! You’ll just need to cook them first 🙂
Oh my goodness, this was totally delicious! I swapped out the cream to coconut milk and didn’t add cheese to make it vegan. The whole family loved it. This is going to become a staple at my house.
I absolutely loved this recipe! I used the savory instead of spicy impossible sausage and didn’t add the red pepper flakes to keep it a non spicy meal and it still is delicious. I may have cut the potatoes a little too large because it took about 4 hours on high heat to cook for me. I also didn’t buy basil so threw in a basil pesto.
Those swaps all sound amazing, I’ll have to try it with pesto next time–such a great idea!