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Kale Sausage Soup with Tomatoes and Chickpeas
Kale Sausage Soup with Tomatoes and Chickpeas
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Savory kale sausage soup with Italian sausage, tomatoes, garbanzo beans, onions, garlic, and tender kale leaves.
Ingredients:
  • 1/2 pound mild Italian bulk sausage
  • Olive oil (if needed)
  • 3 cups sliced onions
  • 5 cloves garlic minced (about 5 teaspoons)
  • 1 (28-ounce) can whole peeled tomatoes, roughly chopped
  • 6 cups sliced kale (about 2 bunches lacinato kale, stems removed, leaves sliced into 1/2-inch wide slices)
  • 1 (15-ounce) can of chickpeas, drained
  • 2 bay leaves
  • 2 sprigs of oregano (or 1/2 teaspoon dried oregano)
  • 8 cups chicken stock
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt, to taste
  • 1/2 cup grated Parmesan cheese, for garnish
Instructions:
  • **Saute the sausage:** In a large thick-bottomed pot over medium to medium-low heat, place the sausage. Break it into smaller pieces and cook until lightly browned, allowing the fat to render out. If the sausage is lean, add a tablespoon of olive oil. Remember to only brown the sausage, not fully cook it. Remove with a slotted spoon and reserve, ensuring there's at least one tablespoon of fat or oil remaining in the pot. If not, add more.
  • Caramelize the onions and garlic: Saute the sliced onions in the pot over medium heat until translucent, about 7 to 8 minutes. Add the minced garlic and saute for an additional minute.
  • Combine the chopped tomatoes, stock, bay leaves, oregano, and pepper in a pot. Bring to a high simmer, then lower the heat and simmer gently for about 15 minutes.
  • Combine the chopped kale, chickpeas, and sausage in the pot and simmer for 15-20 minutes until the kale is tender. Season with salt to your liking. Sprinkle with grated Parmesan before serving.

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