Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living October 2016

Gallery

Credit: Greg Dupree; Styling: Claire Spollen

Recipe Summary

active:
20 mins
total:
50 mins
Yield:
Serves 6 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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