Photo: Greg Dupree; Styling: Claire Spollen  
Active Time
20 Mins
Total Time
50 Mins
Serves 6 (serving size: 1 1/2 cups)

Spicy Italian pork sausage gives this soup a kick, but you can also substitute sweet Italian sausage.

How to Make It

Step 1

Cook oil and garlic in a large saucepan over medium until garlic begins to brown, 4 to 5 minutes. Remove and discard garlic; reserve 3 tablespoons of the garlic oil.

Step 2

Increase heat to medium-high. Add sausage to pan; cook, stirring often, until browned and crumbled, about 6 minutes. Remove sausage from pan; drain on paper towels. Add onion, celery, and carrots to pan; cook, stirring occasionally, until slightly tender, about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper; stir in sausage. Bring to a simmer; reduce heat to medium-low, and cook 20 minutes. Stir in kale; cook until wilted, about 5 minutes. Drizzle each serving with 1/2 tablespoon reserved garlic oil.

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Ratings & Reviews

Pretty good

October 19, 2016
This isn't "knock your socks off", but it's good.  I added some more seasoning (an intalian herb blend), a good amount of salt, and used white beans instead of chickpeas.  I recommend simmering longer, it helps the flavors meld. 

Great soup for a chilly day

November 19, 2016
This is extremely easy to make and hits the spot on a cold day. Good level of heat but not overwhelming. I grated a bit of parmesan over the top to serve. 


January 10, 2017
Great soup! Loved the compliment of flavors. Did double amount of crushed tomatoes.