Hearty Spicy Italian Sausage Soup with Chickpeas and Kale
This Italian sausage soup is a deeply flavorful, comforting bowl filled with tender vegetables, hearty bites of sausage, and nourishing greens. A base of onion, carrot, and celery creates a classic aromatic foundation, while garlic, white wine, and herbs build surprising depth as the soup simmers.
Chickpeas are used two ways—some remain whole for texture, while a portion is blended with broth to naturally thicken the soup without cream or flour. Finished with ribbons of kale and the savory richness of Parmesan, this is a warming, satisfying meal perfect for chilly days.
Hearty Spicy Italian Sausage Soup with Chickpeas and Kale
Course: DinnerCuisine: ItalianDifficulty: Easy6
servings20
minutes45
minutes~450
kcalIngredients
1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
1 medium to large onion, diced
2 cups finely diced carrots
1 cup finely diced celery
5–6 large garlic cloves
1/3 cup white wine (Pinot Grigio)
2 rosemary sprigs
2 quarts chicken stock
Chickpeas (garbanzo beans) from two 14-ounce cans (portion used as described)
Parmesan rind
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
4–5 cups chopped kale
Grated Parmesan, for serving
Directions
- Brown the sausage
Heat a Dutch oven over medium heat and add the olive oil. Remove the Italian sausage from its casing, place it in the pot, and break it apart with a wooden spoon. Cook for 3 to 4 minutes, until browned and cooked through, allowing a few crisp edges for texture. - Set the sausage aside
Using a slotted spoon, transfer the sausage to a bowl lined with paper towels to absorb excess grease. Leave any browned bits in the pot for flavor. - Cook the soffritto
Add the diced onion, finely diced carrots, and finely diced celery to the pot. Season with a generous pinch of salt and stir, scraping up any bits from the bottom. Cook for 3 to 4 minutes until the vegetables soften, being careful not to brown them. - Add the garlic
Press or mince the garlic and stir it into the vegetables. Cook for 30 to 60 seconds, just until fragrant. - Deglaze with wine
Pour in the white wine and let it cook with the vegetables for about 2 minutes, allowing the alcohol to cook off while the flavor develops. - Add rosemary
Place the rosemary sprigs into the pot so their flavor can bloom in the heat. - Return the sausage
Add the cooked sausage back into the pot and stir everything together. - Add stock
Pour in the chicken stock, reserving a little to help blend the beans in the next step. - Blend part of the chickpeas
Add about three-quarters of a can of chickpeas to a blender with some of the reserved broth. Blend for about 15 seconds until creamy, then stir the mixture into the soup. This will lightly thicken the broth. - Add Parmesan rind and seasoning
Stir in the Parmesan rind, salt, and black pepper. Mix well. - Simmer
Partially cover the pot and let the soup gently simmer over medium-low heat for 35 to 40 minutes. Stir occasionally and make sure the rind doesn’t stick to the bottom. - Remove aromatics
After simmering, remove and discard the Parmesan rind and rosemary sprigs. - Prepare the kale
Strip the kale leaves from the stems and roughly chop them into bite-sized pieces. - Wilt the kale
Stir the kale into the soup. Taste the broth and add a pinch more salt if needed. Cover and simmer for about 5 minutes, until the kale has wilted and softened. - Serve
Ladle the soup into bowls and top with grated Parmesan before serving.
Recipe Video
Notes
- Blending part of the chickpeas thickens the soup naturally while still leaving whole beans for texture, giving the broth body without adding cream or flour.
