Ingredients
Method
- Transfer 1 can peeled, whole tomatoes (and their juices) to a medium bowl. Using your hands, crush the tomatoes into smaller, bite-sized pieces. Fill the can 1/3 of the way with water, swoosh it around, and add it to the tomatoes — we don't want to waste any of that gorgeous tomato-y liquid! Set that aside while you peel and slice 4 garlic cloves and roughly chop the rosemary leaves from 2 sprigs.
- Heat a large pot, or dutch oven, on medium-high. Add sausages and cook until brown on one side, about 2-3 minutes. Flip and repeat. Once the sausages are browned on both sides, reduce heat to low and carefully cut a length-wise slit in each. Push to one side of the pot. To the other side, add sliced garlic and chopped rosemary. Increase heat to medium and cook until fragrant, about 1 minute. Add the crushed tomatoes to the pot, along with 900mL chicken broth and 1 parmesan rind. Bring to a simmer and let cook like this for 20 minutes.
- Meanwhile, back in the empty bowl, add your dry pasta and cover with cold water. Give it a quick toss then let sit, occasionally tossing, while the broth simmers. This step is optional, see note for details.
- After 20 minutes of simmering, the broth should be rich and savoury, packed with great rosemary flavour. Add 1 can chickpeas and the drained pasta. Bring to a gentle boil and cook until the pasta is slightly under al dente, about 10 minutes. Season with 1 tsp salt and a few cracks of black pepper. Taste and adjust seasoning until the soup is delicious.
- Remove the parmesan rind and mix in 1/2 cup grated parmesan. Serve with more parmesan, as desired and fresh-cracked black pepper.
Notes
Soaking the pasta before cooking...
...is optional, but will prevent the noodles from getting mushy after sitting in the broth, which is a great idea if you plan on having leftovers. If you're pressed for time, feel free to skip the long-simmer and pasta soak — instead, bring the pot to a gentle boil, add the pasta and chickpeas, and cook until al dente, about 12-15 minutes.