Kale Sausage Soup with Tomatoes and Chickpeas

Soup and StewGluten-FreeLow CarbKale

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

Photography Credit: Elise Bauer

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!

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 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 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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Showing 4 of 30 Comments / Reviews

  • Doreen

    Seriously the best soup!!! I deleted all my other kale bean soup recipes. I added more bays than recipe called for, but that was only adjustment. Delish.


  • Maureen Lay

    I was wonder the nutrition facts, I made it and it was wonderful, I gave some to one of my friends she loved it, but she’s a diabetic and wanted to know the carbs contents.

  • Morgan

    I made this last night and while I’ve made soups like this one before this blew me away! I’m not sure if it just really fulfilled a craving I wasn’t aware I had or if the chick peas instead of the usual white beans made that much of a difference but thanks for such a great recipe! I’ll definitely make this again!

  • Brooke Shelby Biggs

    Pretty similar to a new bedford-style Portuguese kale soup! I like to play around with the sausage (I am not a fan of italian sausage so I go linguica, or a chicken sausage when I want to lighten it up, or this time Evergood’s Garlic Sausage (omg so good). I add veggies I’m in the mood for too – zucchini or mushrooms are frequent additions. And I ditch the tomato entirely half the time (also not a big fan)

    Another tip for people looking to watch calories or generally lighten the soup up a bit, Trader Joe’s now has a product called “Umami” in a squeeze tube. I use an inch or two of that instead of parmesan rind sometimes and the effect is very similar. Creates a silky mouthfeel, magnifies the flavors, and saves you on fat content.

  • Kristen

    Just made this soup and it is amazing. Hearty and filling. I used chicken sausage, absolutely delicious.

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