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Kale Sausage Soup Bowl

Kale Sausage Soup with Tomatoes and Chickpeas

Course Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 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


  • Put the sausage in a large (5-qt) thick-bottomed pot, such as a Dutch oven, and heat over 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.
  • Add the sliced onions to the pot and cook on medium heat until translucent, about 8 to 10 minutes. Add the minced garlic and cook a minute more.
  • 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.
  • 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.