Description

This comforting Chickpea Soup features hearty chicken sausage, vibrant vegetables, and nutritious chickpeas simmered in a flavorful chicken broth. Enhanced with a medley of herbs and a touch of Parmesan, this soup offers a satisfying blend of textures and tastes, perfect for a wholesome meal any day of the year.

Ingredients

Scale

Sausage and Base

1 lb. chicken (or turkey) sausage (uncooked, casings removed)
½ cup dry white wine (can substitute chicken broth)
2 tablespoons butter

Vegetables and Aromatics

1 small yellow onion, diced
2 ribs celery, diced
¾ cup carrots, diced
4 cloves garlic, minced

Thickening and Flavoring

3 tablespoons flour (optional, for thicker consistency)
2 tablespoons lemon juice
1 teaspoon hot sauce (optional)
1 teaspoon soy sauce
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon mustard powder
1/8 teaspoon paprika
1/8 teaspoon turmeric
1 bay leaf

Chickpeas and Greens

2 (15.5 oz.) cans chickpeas, drained and rinsed
6 cups chicken broth
3 cups kale, roughly chopped

Finishing Touch

1/3 cup Parmesan cheese, grated

Instructions

Preparation: Measure out all ingredients and remove casings from the chicken or turkey sausage if using links.
Cook Sausage: Heat a large pot over medium heat. Add the sausage, breaking it apart as it cooks. Stir occasionally until fully cooked, about 7-10 minutes. Drain any excess grease and set the cooked sausage aside.
Deglaze Pot: Turn off heat. Add white wine to the pot and set heat back to medium. Use a silicone spatula to scrape and loosen brown bits from the bottom and sides, infusing the soup with deep flavor. Let the wine reduce by half, approximately 4-5 minutes.
Sauté Vegetables: Add butter, diced onion, celery, carrots, and minced garlic to the pot over medium heat. Cook until softened, about 4-5 minutes. If using, stir in flour and cook for an additional 1-2 minutes to create a thicker base.
Add Flavorings: Stir in lemon juice, soy sauce, hot sauce (if using), and all dried herbs and spices thoroughly to combine.
Puree Chickpeas (Optional): Reserve up to 1 cup of chickpeas and combine with some chicken broth in a bowl. Use an immersion or regular blender to puree them, which will thicken the soup.
Combine Chickpeas: Add both the pureed and remaining whole chickpeas to the pot.
Add Broth: Gradually pour in the chicken broth in small splashes, stirring continuously to incorporate.
Simmer Soup: Bring the mixture to a boil, then lower to a simmer.
Add Cooked Sausage: Return the cooked sausage to the pot. Partially cover and let simmer for 20 minutes, stirring occasionally to meld flavors.
Add Greens and Finish: Stir in the kale and cook until wilted, about 5 minutes. Reduce heat to low and mix in grated Parmesan cheese. Remove the bay leaf before serving.

Notes

Using chicken or turkey sausage provides a leaner alternative to pork sausage.
Dry white wine adds acidity and depth, but chicken broth can be used instead for a non-alcoholic option.
Flour is used optionally to thicken the soup slightly; omit for a lighter broth.
Hot sauce is optional and can be adjusted according to your preferred spice level.
Pureeing chickpeas is optional but adds a creamy texture without the need for cream.
Removing sausage casing ensures crumbly sausage pieces throughout the soup.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: chickpea soup, chicken sausage soup, healthy soup, easy dinner soup, kale soup, comforting soup