This soup is delicious; I make it on repeat during the fall and winter months.
Made with Italian sausage, kale and chickpeas, it's really comforting and hearty enough to make a meal of.
One Pot Sausage, Kale, and Chickpea Soup
Servings 6 - 8
Ingredients:
1 tbsp olive oil
1 lb hot Italian sausage, casings removed
2 onions, diced
4 garlic cloves, minced
1 large carrot, diced
2 celery stalks, diced
1 red pepper, diced
1 tbsp Italian seasoning
1 tsp fennel seeds, crushed
4 cups chicken or veggie broth
4 cups passata (crushed/strained tomatoes)
1-19 oz can chickpeas
2 cups kale, chopped or 2 cups frozen kale
Directions:
1. In a large pot, heat olive oil over medium heat. Add sausage and cook, breaking up the sausage meat until no longer pink.
2. Add onion, garlic, carrots, celery, and red pepper, and continue cooking, stirring occasionally, until veggies are soft, about 10 minutes. Add Italian seasoning and crushed fennel seeds and cook for another 2 minutes.
3. Increase heat to high, and add chicken broth, passata, and chickpeas. Bring to a boil and cook for about 5 minutes.
4. Reduce heat to medium, add kale and simmer until kale is tender – about 10 minutes.
5. Remove from heat and season with salt & pepper to taste.
Serve with shaved parmesan, side salad and crusty bread.
I like to make it with Hot Italian sausage, but you can use mild or even substitute it with turkey sausage if you want. You can also use cannellini beans instead of chickpeas.
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