Dinner

Hearty Chickpea Soup with Sausage, Kale, and Parmesan Recipe

ByCleo Brixton December 30, 2025December 30, 2025

Introduction

This hearty Chickpea Soup combines savory sausage, tender vegetables, and nutritious kale in a flavorful broth. It’s perfect for a cozy meal that’s both satisfying and nourishing. Easy to make and packed with wholesome ingredients.

A close-up view of a bowl filled with a clear, light golden broth soup containing visible chunks of light brown sausage, round orange carrot slices, pale beige chickpeas, and dark green kale leaves scattered throughout. The soup has a light sprinkling of white grated cheese on top, adding texture. A silver spoon rests inside the white bowl on the right side, with part of its handle visible. The bowl sits on a white marbled surface, and a piece of bread is partially visible at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. chicken or turkey sausage (uncooked, remove casings if in links)
½ cup dry white wine (or substitute chicken broth)
2 tablespoons butter
1 small yellow onion, diced
2 ribs celery, diced
¾ cup carrots, diced
4 cloves garlic, minced
3 tablespoons flour (optional, for thicker consistency)
2 tablespoons lemon juice
1 teaspoon hot sauce (optional)
1 teaspoon soy sauce
2 (15.5 oz.) cans chickpeas, drained and rinsed
6 cups chicken broth
3 cups kale, roughly chopped
1/3 cup Parmesan cheese, grated
½ teaspoon each: dried basil, parsley, oregano, thyme, mustard powder
1/8 teaspoon each: paprika, turmeric
1 bay leaf

Instructions

Step 1: Measure out all ingredients before starting. Remove casings from sausage links if needed.
Step 2: Heat a large pot over medium. Crumble and cook sausage until browned and cooked through, about 7-10 minutes. Drain excess grease and set sausage aside.
Step 3: Turn heat off briefly, add white wine to the pot, and return to medium heat. Scrape the brown bits from the bottom with a spatula. Let wine reduce by half, about 4-5 minutes.
Step 4: Add butter, onion, celery, carrots, and garlic. Cook until vegetables soften, about 4-5 minutes. Stir in flour if using, and cook 1-2 additional minutes to remove raw taste.
Step 5: Stir in lemon juice, soy sauce, hot sauce, and all dried seasonings. Mix well.
Step 6: (Optional) Reserve up to 1 cup chickpeas and some broth in a bowl. Puree with an immersion or regular blender to thicken the soup.
Step 7: Add chickpeas—including the pureed portion if using—back into the pot.
Step 8: Slowly add chicken broth in small amounts, stirring continuously to combine.
Step 9: Bring soup to a boil, then lower heat to simmer.
Step 10: Return cooked sausage to the pot. Partially cover and simmer for 20 minutes, stirring occasionally.
Step 11: Add kale and cook until wilted, about 5 minutes. Stir in Parmesan over low heat. Remove bay leaf and serve hot.

Tips & Variations

Use turkey sausage for a leaner option or try spicy sausage for a bolder flavor.
The flour is optional but helps create a creamier texture if you prefer a thicker soup.
Substitute kale with spinach or Swiss chard if preferred.
If you don’t have white wine, extra chicken broth works well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the soup.

How to Serve

A white bowl filled with a warm, light brown broth soup that contains round chickpeas, small orange carrot slices, green kale leaves, and small chunks of cooked sausage. The soup is sprinkled with grated cheese and small bits of herbs. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface with a small piece of bread visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the sausage with plant-based sausage or skip meat entirely and add extra vegetables or beans for protein.

Is it necessary to puree some chickpeas?

No, pureeing chickpeas is optional but recommended if you prefer a thicker, creamier soup base. It adds body without using cream.

Cleo Brixton