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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).
I have a question. I am vegan, so I won’t use the heavy cream or the parmesan. Are there vegan alternatives? ty for your help. Recipe looks so good
You can use coconut milk or a vegan creamer and then for the parmesan just use a dairy-free parmesan! Happy eating!
Do you include sun-dried tomato oil in the soup?
You certainly can!
No kidding, it’s as good as everyone says it is and very simple. It was delicious, can’t stop eating it.
I did puree one can of the beans to make it a little thicker, didn’t have pepper flakes so I use Cayenne to give it a little more kick.
Delicious!
Thank you for this great recipe. ❤️
Thanks for the sweet review Roxanne, happy eating!
This looks delicious – I have 2 questions: what are the flavor profiles in impossible sausage have? Fennel?Sage?Basil?
And have you tried it with cannellini beans instead of chick peas?
It’s more just a basic savory sausage (I sometimes add my own fennel seeds and sage to amp up the flavor). And Cannellini beans would work!
Great recipe! Will make again. But it yields at least 8 servings not 4 so the calories are overstated.
Thrilled you enjoyed the recipe Darryn, and thanks for the feedback!
Warning: extremely salty. See her nutritional card — over 2,000 mg of sodium per serving.
Thank god I tasted it before adding in 1/2 cup Parmesan. The vegan Parmesan from follow your heart is sodium packed! So adding it would have made it unedible.
Next time I would cut the broth down to two cups and replace the other two cups of broth with just water.
I used Italian field roast sausages (4 links) and those are already sodium packed.
God I hope I can save my 7 prep meals by adding water to each serving. It’s already a very thick stew/soup/slop meal. I did my own nutritional facts in MyFitnessPal and I got my sodium servings done to about 1,000 mg if I do 7 servings.
I won’t be making this again. You need to warn people about the sodium levels. It’s so hard to correct after the fact.
So tasty! I blended up a can of white beans that I had in my pantry to thicken it up so I could leave all the chickpeas whole. Will definitely be making this again!
Thanks for the sweet review Allison, happy cooking!
Has anyone tried putting this in the Insta Pot when in a time crunch? If so, do you have a setting suggested? Thanks in advance!
I have the same question!
That’s what I’m wondering too!
I was delicious! I also liked that it can be prepped and frozen for later. Only issue- could not find any vegan sausage that was crumbly. Looked in multiple stores. Not sure if it exists anymore. Next time I will use vegan Italian link sausage and just dice it up.
It can sometimes be difficult to find, but really any vegan sausage will work. You can just dice it up or crumble it yourself. So happy you loved it!
Great meal! I used vegan chicken instead of sausage, it turned out great!
So glad it turned out well, thanks Marwen!