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Hearty Italian Sausage Soup with Chickpeas, Kale, and Parmigiano Recipe

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4.3 from 15 reviews

This Italian Sausage Soup is a hearty and warming winter recipe packed with spicy Italian sausage, vibrant vegetables, creamy chickpeas, and a flavorful broth enriched with Parmigiano Reggiano rind and fresh rosemary. Perfect for cozy nights, it delivers a satisfying blend of textures and savory notes that comfort the soul.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Meat & Oil

  • 1 Tablespoon olive oil
  • 1 lb Spicy Italian sausage

Vegetables

  • 1 medium to large yellow onion, diced
  • 2 cups carrots, finely diced
  • 1 cup celery, finely diced
  • 5-6 garlic cloves, minced
  • 4 cups kale, roughly chopped

Liquids & Broth

  • 1/3 cup white wine
  • 2 quarts (64 fl oz) chicken stock/broth

Legumes

  • 2 14 oz cans chickpeas, rinsed and drained

Herbs & Seasoning

  • 1 rosemary sprig, or 1 teaspoon dried rosemary
  • 1 medium to large Parmigiano Reggiano cheese rind
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Blend part of the chickpeas: Add 1 cup of broth and about 3/4 of one can of rinsed chickpeas into a blender. Blend for 10-15 seconds until creamy. Set aside this puree to add creaminess and body to the soup later.
  2. Brown the sausage: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage pieces and brown them, cooking until mostly done but not fully cooked through. Remove browned sausage with a slotted spoon onto a plate or bowl lined with paper towels to drain excess grease.
  3. Sauté the vegetables (soffritto): In the same pot with remaining oils and fond, add diced onion, carrots, and celery along with a generous pinch of salt. If the pot looks dry, drizzle a little olive oil. Cook vegetables over medium heat for 3-4 minutes until softened but not browned. Add minced garlic and rosemary sprig, cooking for an additional 30-60 seconds until fragrant.
  4. Deglaze the pan: Pour in the white wine to scrape up any browned bits from the bottom of the pot. Cook with the vegetables for about 2 minutes to reduce and concentrate flavors. Return the browned sausage to the pot to absorb the wine flavor.
  5. Add chickpeas and broth: Stir in the whole rinsed chickpeas, the Parmigiano Reggiano rind, the creamy chickpea puree, and remaining chicken stock. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix everything well.
  6. Simmer: Partially cover the pot and let the soup simmer on low heat for 35-40 minutes, stirring occasionally to meld flavors and cook ingredients thoroughly.
  7. Add the kale: Remove kale leaves from stems and chop roughly. Add kale to the pot once simmering is complete. Cover and continue cooking for 5-10 minutes until kale is wilted and tender.
  8. Taste then serve: Taste the soup and adjust salt to preference. Carefully remove the Parmigiano rind and rosemary sprig before serving. Ladle soup into bowls and garnish with freshly grated Parmigiano Reggiano cheese. Enjoy the comforting, hearty soup warm.

Notes

  • You can substitute the white wine with additional chicken broth if you prefer a non-alcoholic version.
  • Using the Parmigiano Reggiano rind adds rich, depthful flavor to the broth, so don’t skip it if possible.
  • For a milder sausage flavor, use sweet Italian sausage instead of spicy.
  • Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
  • This soup can be made gluten-free by ensuring the sausage and broth contain no gluten additives.
  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://avascooking.com/hearty-italian-sausage-soup-with-chickpeas-kale-and-parmigiano-recipe/