Creamy Tuscan Chickpea Soup
This Creamy Tuscan Chickpea Soup is hearty and comforting, made with spicy Italian sausage, chickpeas, kale, sun-dried tomatoes, Parmesan, and a touch of cream. A cozy one-pot meal ready in under an hour—perfect with crusty bread.
Servings: 4
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound spicy Italian sausage casings removed
- 1 large yellow onion chopped (about 2 cups)
- 1 large celery stalk chopped (about ½ cup)
- ½ cup finely chopped oil-packed sun-dried tomatoes
- 2 tablespoons garlic cloves minced
- 5 cups low sodium chicken stock
- 2 15-ounce cans chickpeas drained and rinsed
- 4 cups kale leaves chopped
- ½ cup Parmigiano-Reggiano cheese grated, plus more for garnish
- ½ cup heavy cream or mascarpone/cream cheese for extra creaminess
- ¼ cup chopped fresh basil
- ¾ teaspoon kosher salt adjust to taste
- ¼ teaspoon red chili flakes
- 2 tablespoons flour mixed into a slurry, optional
- Juice of ½ lemon
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks, about 5–8 minutes.
- Stir in the onion and celery. Cook for 4–5 minutes until they start to soften. Add the sun-dried tomatoes and garlic, and cook for another minute until fragrant.
- Pour in the chicken stock and add the chickpeas. Stir, then bring the soup to a boil. Lower the heat and let it simmer gently for 15 minutes so the flavors come together.
- Add the kale and cook for 3 minutes, just until it softens but stays bright green.
- Stir in the Parmesan, cream, basil, salt, and red pepper flakes. Cook until the cheese melts and the soup turns creamy. If you’d like a thicker texture, whisk together 2 tablespoons flour with 2 tablespoons cold water to make a slurry, then slowly stir it into the soup and simmer for 2–3 minutes until it thickens. Add more slurry only if needed. For a flour-free option, ladle out 1–2 cups of the soup with chickpeas and broth, blend until smooth, then stir the puree back into the pot for a naturally creamy texture.
- Squeeze in the lemon juice right before serving for a fresh, bright flavor.
- Ladle into bowls, sprinkle with extra Parmesan if you’d like, and enjoy with crusty bread on the side.
Video
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of chicken stock if it seems too thick.
Freezing isn’t recommended since the cream may separate, but the soup reheats beautifully for easy meals during the week.
Nutrition
Calories: 557kcal | Carbohydrates: 27g | Protein: 36g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Cholesterol: 126mg | Sodium: 1184mg | Potassium: 1425mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2607IU | Vitamin C: 32mg | Calcium: 277mg | Iron: 4mg