This easy chickpea soup with sausage is so hearty and irresistible everyone will reach for seconds. Featuring lean turkey sausage, fresh herbs, lemon juice and Tuscan kale, this soup is super flavorful and bound to become a family favorite!
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Chickpea soup with sausages is total comfort food and something that we’ve been making on repeat in our home. It’s an absolutely yummy soup that’s also extra nutritious and super easy to make.
I’m personally a massive fan of adding chickpeas to soups, not just because they are a fountain of protein and fiber, but also because they have an amazing texture that is essential for chunky, hearty and amazingly comforting soups.
The lean turkey sausage adds extra protein and texture to the soup, but if you want, you can easily make this chickpea soup vegan by using a plant-based alternative.
Why you’ll love this chickpea soup
- So, so cozy!
- Hearty, filling and nutritious
- Rich and creamy without dairy
What goes into chickpea kale soup
Turkey sausage — I use lean turkey sausage that I remove from the casings before cooking. You can also use chicken sausage or lean Italian sausage.
Onion, carrot and celery — This mix of veggies forms the basis of the soup. I like to cut them into small cubes, so they cook quicker.
Garlic — Use as much as you like; I typically go for two plump cloves.
Herbs — I like to make this soup with a mix of fresh rosemary and dried oregano, but you can use any fresh or dried herbs you like. A tablespoon of Italian seasoning mix and/or a bay leaf also work great here.
Red chili flakes — Only add these if you’d like your soup to have a hint of heat.
Chickpeas — The stars of the show! I typically use canned chickpeas for convenience, but dried chickpeas you’ve previously cooked separately are even better.
If using canned chickpeas, make sure you drain and rinse them well to eliminate any sodium excess.
Potatoes — Use Russet or Yukon Gold potatoes as they have a great texture as they soften and break down, adding more natural creaminess to the soup.
Tuscan kale (cavolo nero) — This gives the soup an exceptional texture, but if you’re not a fan, you can use spinach instead.
Lemon juice — Add a splash of freshly squeezed lemon juice at the end for extra flavor and brightness.
How to make chickpea soup with sausage
In a large pot, heat the olive oil over medium heat. Add the turkey sausage and cook until browned. Remove the sausage and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 3-5 minutes until the onions become translucent.
Add the remaining whole chickpeas, the blended chickpeas, and the cubed potatoes. Pour the chicken broth and stir well to combine.
Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are tender.
Next, stir in the Tuscan kale and lemon juice and cook until the kale is wilted and soft.
Serve the soup hot, with a slice of your favorite crusty bread if you like.
Leftovers and storage
- This chickpea soup reheats and freezes well, so it’s great for meal prep!
- Store in an airtight container in the fridge for up to 3-4 days.
- Reheat the soup gently on the stove or in the microwave. Add a splash of chicken stock if it looks too thick.
- Freeze the soup for up to 3 months and thaw it in the fridge overnight before reheating.
Recipe notes and tips
- Use a splash of dry white wine to deglaze the pot and add extra flavor. Sauvignon Blanc, chardonnay and pinot grigio are all excellent choices.
- Add other veggies to make this chickpea soup even more nutritious. Broccoli, cauliflower, sweet potato and zucchini are some good options.
- Switch up the flavors by adding a hint of smoked paprika or stirring in some fresh basil leaves at the end.
- For a chickpea tomato soup, add 1-2 tablespoons of tomato paste or a can of diced tomatoes with the potatoes.
If you liked this easy chickpea soup recipe, you might also like some of my other nutritious soups:
- Chicken Quinoa Soup
- Chicken Enchilada Soup
- Vegetable Detox Soup
- Lemony White Bean Soup
- Chicken Lentil Soup
- 1 tablespoon olive oil
- 1 lb (450 g) turkey sausage
- 1 medium onion, diced
- 2 medium carrots, diced
- 2-3 celery stalks, diced
- 2 large garlic cloves, finely minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon dried oregano
- ¼ teaspoon red chili flakes
- 3 cans (14 oz/400 g) chickpeas, drained and rinsed, divided
- ½ lb (250 g) potatoes, peeled and cubed
- 4 cups (1 litre) chicken stock
- 2 cups (75 g) Tuscan kale (cavolo nero)
- 1 tablespoon lemon juice
- ⅓ cup (30 g) grated Parmesan (optional)
- Salt and freshly ground black pepper to taste
- In a large pot, heat the olive oil over medium heat. Add the turkey sausage and cook until browned. Remove the sausage and set it aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté for 3-5 minutes until the onions become translucent.
- Stir in the minced garlic, fresh rosemary, dried oregano, and red chili flakes. Cook for another minute until fragrant.
- Take one can of chickpeas and blend them with a splash of chicken stock in a food processor or blender until smooth.
- Add the remaining whole chickpeas, the blended chickpeas, and the cubed potatoes. Pour the chicken stock and stir well to combine.
- Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Next, stir in the Tuscan kale and lemon juice and cook until the kale is wilted and soft.
- If you're using Parmesan, stir it in and adjust the seasoning if necessary.
- Serve the soup hot, with a slice of your favourite crusty bread if you like.
Amount Per Serving: Calories: 315Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 79mgSodium: 920mgCarbohydrates: 21gFiber: 3gSugar: 5gProtein: 26g
Nutritional information is an estimate provided by an online nutrition calculator.