Hot Sausage, Kale And Chickpea Soup
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Hot Sausage, Kale And Chickpea Soup


  • 1 lb. hot Italian sausage links

  • 2 tbsp. olive oil

  • ¾ lb. baby potatoes, quartered

  • 1 red onion, chopped

  • 1 small bulb fennel—quartered, cored, and chopped

  • 1 leek, halved and sliced crosswise into 1/2-inch-thick pieces

  • 2 stalks celery with leafy tops, sliced or chopped

  • 4 large cloves garlic, crushed and chopped or thinly sliced

  • 2 tbsp. fresh thyme, chopped

  • 1 ½ tsp. chile paste or 1 tsp. crushed red pepper (optional)

  • 1 large fresh bay leaf

  • Salt

  • 1 qt. chicken stock

  • 1 can (about 15 oz.) chickpeas, drained

  • 1 can (14.5 oz.) diced tomatoes with juices

  • 1 container (5 oz.) baby kale

  • ½ lemon, juiced (about 2 tbsp.)

For Serving

  • Ciabatta bread—split and charred or broiled, then rubbed with garlic, drizzled with EVOO, and seasoned with flaky sea salt (optional)


Step 1

Remove the sausage from the casings.

Step 2

In a Dutch oven or soup pot, heat the oil, two turns of the pot, over medium-high. Add the sausage and cook, stirring often and breaking up the meat with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add the potatoes, onion, fennel, leek, celery, garlic, thyme, chile paste, and bay leaf to the pot; season with salt. Partially cover and cook, stirring often, until the vegetables soften, 8 to 10 minutes.

Step 3

Add the stock, chickpeas, and tomatoes. Bring to a boil over high heat. Add the kale and sausage. Cook, stirring often, until the kale wilts, about 3 minutes. Stir in the lemon juice. Serve with the ciabatta (if using).

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...