Italian Sausage Soup

Drew and I love this Italian sausage soup so much! Each bite is filled with hearty vegetables, spicy Italian sausage, and a robustly flavored broth. It's a winter soup that warms you from the inside out!

Course Main Course, Soup

Cuisine American, Italian

Keyword Italian sausage soup

Freezer Friendly Yes

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 421kcal

Ingredients

1 Tablespoon olive oil
1 lb Spicy Italian sausage
1 medium to large yellow onion, diced
2 cups carrots, finely diced
1 cup celery, finely diced
5-6 garlic cloves, minced
1/3 cup white wine
2 quarts (64 fl oz) chicken stock/broth
2 14 oz cans chickpeas, rinsed and drained
1 rosemary sprig, or 1 teaspoon of dried rosemary
1 medium to large Parmigiano Reggiano cheese rind
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
4 cups kale, roughly chopped

Instructions

Blend part of the chickpeas: Add 1 cup of broth and 3/4 of one of the cans of chickpeas into a blender. Blend until the chickpeas are creamy (about 10-15 seconds). Set aside for later.
Brown the sausage: In a large pot or Dutch Oven, brown the pieces of sausage in the tablespoon of olive oil on medium heat. Cook until most of the sausage is mostly cooked (it will cook fully in the soup, so it's okay if it's not fully cooked). Then, use a slotted spoon to remove the browned sausage from the pot and place it on a clean plate or in a bowl. Note: You can line the plate/bowl with paper towels if you'd like to soak up any extra grease from the cooked sausage.
Saute the vegetables/soffritto: In the same pot the sausage cooked in, add the diced onion, carrots, and celery with a generous pinch of salt. Add a little drizzle of olive oil if the pan is dry, and cook the vegetables until they're soft but not browned (about 3-4 minutes). Once they're cooked, add the minced garlic and the rosemary spring for 30-60 seconds.
Deglaze the pan: Then add the white wine to deglaze the bottom of the pan and cook with the vegetables for about 2 minutes. Add the cooked sausage back to the pot for this step to flavor the sausage with the wine.
Add the chickpeas and broth: Then add the chickpeas, the Parmigiano cheese rind, the pureed chickpeas, and the remaining stock with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir everything together.
Simmer: Partially cover the pot and let it simmer for 35-40 minutes on a low heat, stirring occasionally.
Add the kale: Then remove the kale from the stem and chop it up, add it to the pot of soup when it's finished simmering, and cover the pot. Let the kale cook for about 5-10 minutes until it's nicely wilted.
Taste then serve: Then taste the broth and season with more salt if needed. Carefully remove the cheese rind and rosemary sprigs before serving the soup with freshly grated Parmigiano Reggiano. Enjoy!

Video

Notes

Leftovers keep for 4-5 days in the fridge, or you can freeze the soup in a soup cube tray or in freezer bags for 2-3 months.

Nutrition