Wash and dry produce.

Halve, peel, and finely dice onion. Drain and rinse chickpeas.

Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Add onion; cook, stirring occasionally, until softened, 4-5 minutes.

Stir in tomato paste and half the Italian Seasoning (all for 4 servings); cook, stirring, 30 seconds.

Stir 2½ cups water (5 cups for 4 servings), stock concentrates, chickpeas, and a big pinch of salt into pot. Cover and bring to a boil, then reduce heat to medium. Simmer, covered, 7 minutes.

Once soup has simmered, uncover pot and stir in spinach. Simmer until spinach has wilted, 2-3 minutes more. Season generously with salt and pepper to taste.

Divide soup between bowls and serve.