Kale Sausage Soup with Tomatoes and Chickpeas

Gluten-FreeLow CarbKale

Hearty kale sausage soup! With Italian sausage, tomatoes, garbanzo beans, onions, garlic, and kale.

Photography Credit: Elise Bauer

Featured in 14 Recipes That Make the Most of Canned Tomatoes

Oh my it has been a cold week in much of the country—a good reason to stay inside and keep warm with a big pot of hearty soup!

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Kale is plentiful in the markets these days, mostly because it’s one vegetable that seems to thrive in cold temperatures. Kale and Italian sausage are one of those heavenly combinations, and together with beans, onions, tomatoes, and stock? Truly delicious.

Kale Sausage Chickpea Soup

Sprinkle with a little Parmesan to serve, so good!

Do you have a favorite soup that makes generous use of kale? Please let us know about it in the comments. I’m always looking for new ways to eat my favorite winter vegetable.

Kale Sausage Soup with Tomatoes and Chickpeas Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Serves 4 to 6


  • 1/2 pound mild Italian bulk sausage
  • Olive oil (if needed)
  • 3 cups sliced onions
  • 5 cloves garlic minced (about 5 teaspoons)
  • 1 28-ounce whole peeled tomatoes, roughly chopped
  • 6 cups sliced kale (about 2 bunches lacinato kale, stems removed, leaves sliced into 1/2-inch wide slices)
  • 1 15-ounce can of chickpeas, drained
  • 2 bay leaves
  • 2 sprigs of oregano (or 1/2 teaspoon dried oregano)
  • 8 cups chicken stock
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 1/2 cup grated Parmesan cheese for garnish


1 Lightly brown the sausage: Put the sausage in a large (5-qt) thick-bottomed pot and heat on medium or medium low heat.

Break up the large clumps of sausage and gently cook until lightly browned, rendering out the fat from the sausage. If the sausage is relatively lean and doesn't produce much fat when you cook it, add a tablespoon of olive oil to the pot. Note that you are just trying to lightly brown the sausage, not cook it through.


Remove sausage with a slotted spoon and set aside. You should have at least one tablespoon of fat or oil left in the pot, if not, add more.

2 Cook the onions and garlic: Add the sliced onions to the pot and cook on medium heat until translucent, about 7 to 8 minutes. Add the minced garlic and cook a minute more.

3 Add the chopped tomatoes, stock, bay leaves, oregano, and pepper. Bring to a simmer on high heat, reduce the heat to low and maintain a simmer for about 15 minutes.

4 Add the chopped kale, chickpeas, and sausage to the soup. Cook for another 15 to 20 minutes, until the kale is tender. Add salt to taste.

Garnish with grated Parmesan to serve.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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42 Comments / Reviews

No ImageKale Sausage Soup with Tomatoes and Chickpeas

Did you make it? Rate it!

  1. [email protected]

    Do you add the juice from the canned tomatoes too or just the tomatoes?

    Show Replies (1)
  2. Katie

    My five year old not only liked it, but cleaned her bowl, and my son with Aspergers ate all of his and said it was okay, which for him is high praise. This is going into the regular rotation. Thank you!


  3. Mary from NJ

    This is one of the most delicious soups I’ve ever made – and that’s a lot of soups! I did use small white beans instead of chickpeas cause that’s what I had but otherwise everything was the same. I made it Sunday afternoon and combined all except the kale. It filled 3 quart
    containers. Froze one for later. On Tuesday night I heated up two quarts, added the kale and let it simmer until kale was soft. So delicious! Great combination of flavors!

  4. Elizabeth

    Chickpeas from the can did not take 20 minutes to cook!

    I followed the recipe exactly. My soup is now done, everything except the chickpeas which are quite hard. It I were making this again, I think I would add the chickpeas with the tomatoes so they could stew longer.

    Show Replies (1)
  5. Dan

    I think it was great only thing different was I used baby spinach instead of the kale which I would have used if I had it on hand.


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Kale Sausage Chickpea SoupKale Sausage Soup with Tomatoes and Chickpeas