Make Ahead

spicy sausage, chickpea, kale, and pasta soup

January  7, 2014
0 Ratings
  • Serves 4
Author Notes

This soup is the most-requested dish in my kitchen. Blending some of the chickpeas creates a thick, filling broth, and cooking the pasta directly in the soup keeps this as a one-pot meal. —eat chic

What You'll Need
  • 1-2 tablespoons olive oil
  • 30 ounces canned chickpeas (2 cans)
  • 28 ounces peeled whole tomatoes (1 large can or 2 small cans)
  • 1 pound cooked sausage, sliced, or raw sausage, removed from casing and crumbled
  • 1 small onion, chopped
  • 4 garlic cloves, diced
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried red chili flakes, or to taste
  • 1 bunch lacinato kale, center ribs removed & leaves thinly sliced, or 5 ounces baby spinach
  • 1/4 cup white wine
  • 5 cups chicken broth
  • 1/2 pound whole wheat penne (or other short pasta)
  • 1/2 cup grated Parmesan cheese, plus a small piece of the rind
  • 1/3 cup chopped parsley, to garnish
  1. Purée one can of garbanzo beans with their liquid together with the canned tomatoes in a blender.
  2. Strain and rinse the remaining can of beans.
  3. Heat the oil in a large pot over medium heat and sauté the sausage until browned, about 5 minutes.
  4. Add onion, garlic, rosemary, thyme, basil, salt, pepper and chili flakes to the pan.
  5. Sauté about 8 minutes, until the onions are soft and golden brown, then add kale and sauté an additional 2 minutes.
  6. Add white wine and simmer until liquid is reduced, about 5 minutes.
  7. Add bean and tomato purée, remaining beans, broth, parmesan rind and pasta.
  8. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 20 minutes (add more broth if necessary).
  9. Mix in ¼ cup cheese and adjust seasoning to taste.
  10. Ladle into soup bowls and top with remaining cheese and parsley.
  11. Serve with toasted bread rubbed with garlic.

See what other Food52ers are saying.

  • Mary Catherine Tee
    Mary Catherine Tee
  • Donna Kidd
    Donna Kidd
  • glammie
  • eat chic
    eat chic

7 Reviews

Mary C. September 20, 2017
I made this last night for the first time and it was delicious! It will definitely make it into my fall soup rotation. Thanks for sharing!
Donna K. January 15, 2016
Love this soup ! I serve it with a salad and homemade bread for a hearty dinner.
glammie April 22, 2014
Great! No mention of the oil in the list of ingredients either. I typically use about a tablespoon. I love this recipe; I'm making it again today and hope to have it ready by 3:30 when my 11-yo son walks in the door. He loves it!
eat C. June 14, 2014
Hi Glammie, thanks for catching that! I normally use about a tablespoon of olive oil as well. I am so happy to hear that your son loves the soup! It's a favorite in my household as well. :)
glammie March 8, 2014
There is white wine listed in the instructions but not in the ingredients. How much white wine? I'm guessing about a half-cup?
glammie March 8, 2014
I used a cup of wine. Also, is it whole tomatoes or crushed? The ingredients call for whole but the instructions say to add crushed tomatoes, so I gave them a whirl in the food processor. Also, I used red wine (that's all I had) and white tubetti pasta (cuz I wanted to use it up). Tastes great!!
eat C. March 9, 2014
Hi, thanks for catching that recipe error! I've updated the recipe to include the 1/4 cup white wine and the fact that I blend the tomatoes as well. Glad to hear that you enjoyed the soup! I'll need to give it a go with red wine one day! :)