TUSCAN CHICKPEA AND SAUSAGE SOUP

WineCheeseScallops
7 days ago
6 min read

There’s something so comforting about a pot of soup simmering away, filling the kitchen with warmth and aroma — and this Tuscan Chickpea and Sausage Soup delivers all that and more. 💛Packed with spicy Italian sausage, creamy chickpeas, kale, and sun-dried tomatoes, this recipe brings the rustic flavors of Tuscany straight to your dinner table. Every spoonful is layered with hearty texture, savory depth, and just a touch of creaminess that ties everything together.

Bowl of creamy soup with greens, chickpeas, and cheese shavings. Fresh garlic and basil on wooden table. Rich, savory mood.

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It’s one of those dishes that’s perfect for cozy nights or make-ahead lunches — a little taste of Italy made simple and satisfying. Serve it with crusty bread, a sprinkle of shaved parmesan, and maybe a glass of red wine… you’ll feel like you’re dining under the Tuscan sun.

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Chickpeas

Chickpeas (also called garbanzo beans) are a Mediterranean staple for good reason — they’re hearty, nutritious, and beautifully absorb the flavors around them. These little legumes are packed with protein, fiber, and essential nutrients like folate and iron, making them a healthy way to add substance to soups and stews. In this recipe, chickpeas lend a creamy bite that balances the spice of the Italian sausage, creating the perfect contrast of textures in each spoonful.

Sun-Dried Tomatoes

Sun-dried tomatoes are the unsung hero of many Italian dishes. When tomatoes are slowly dried, their natural sweetness and umami intensify, giving them a bold, tangy flavor that instantly enriches soups, sauces, and pastas. The oil-packed variety used here adds a silky richness and depth that elevates the broth, giving it a rustic, sun-kissed Tuscan feel. Their concentrated flavor makes every bite burst with that signature Italian flair.

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Ground meat on a tray with fresh kale, basil, celery, garlic, and an onion. A measuring cup of milk is nearby on a wooden surface.

Recipe Origin

Tuscan cooking is known for being simple, rustic, and full of heart — built around fresh, quality ingredients that speak for themselves. The idea for this Tuscan Chickpea and Sausage Soup came from the traditional zuppa toscana style of soup, but with a few modern touches to make it extra satisfying.

Instead of potatoes, we’ve leaned on chickpeas for their creamy bite and nutrition boost. A hint of heavy cream softens the broth, while the sun-dried tomatoes add a pop of tangy flavor that balances the sausage perfectly. It’s a love letter to the Italian countryside — humble ingredients transformed into something extraordinary through slow simmering and thoughtful layering of flavor.

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Close-up of finely grated cheese in a glass measuring cup with red markings, next to textured green kale leaves. Bright and fresh setting.

Hand adds chopped onion and celery to sautéed meat in a pot on a stove. The scene has a cooking focus, with a purple watch visible.

Tips, Serving Suggestions, or Storage Advice

Use spicy Italian sausage for the best balance of heat and richness. If you prefer milder soup, substitute sweet Italian sausage instead.
For a deeper, heartier flavor, try browning the sausage well before adding vegetables — those browned bits on the bottom of the pot add tons of taste.
Swap in spinach or Swiss chard for kale if that’s what you have on hand.
Want a creamier texture? Blend a cup of soup in a blender, then return it to the pot before adding the kale.
Add a splash of white wine while sautéing the onion and celery for an extra layer of flavor.
Serve with a crusty baguette or garlic focaccia for dipping.
Store leftovers in an airtight container in the fridge for up to 4 days — the flavor gets even better the next day.
This soup freezes beautifully! Freeze in individual portions for easy reheat-and-eat lunches.
Garnish with shaved parmesan and a drizzle of good olive oil before serving.
If the soup thickens too much after storing, just add a splash of broth when reheating to loosen it back up.

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Unique Recipe Qualities

Hand sprinkling grated cheese into a silver pot of soup with greens on a stove, wooden spoon stirring. Warm kitchen setting.

Combines hearty Italian sausage with creamy chickpeas for an ideal texture contrast.
Uses sun-dried tomatoes for a deep, umami-rich flavor that elevates the broth.
The kale adds freshness and color, making it both delicious and nutrient-packed.
Balanced with cream and Parmigiano-Reggiano for a silky, savory finish.
Flexible — easily customized with different greens or beans.
A true one-pot wonder that minimizes cleanup.
Feels gourmet but uses everyday ingredients.
Perfect for meal prep or freezing ahead.
Naturally high in protein and fiber.
Brings the rustic flavors of Tuscany to your home kitchen without the complexity.

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Tuscan Chickpea and Sausage Soup

Bowl of soup with chickpeas, greens, and shaved cheese on a wooden table. Garlic and basil in the background add a fresh touch.

Ingredients:

1 tablespoon extra-virgin olive oil
1 pound spicy Italian sausage (remove casings if using links)
1 large yellow onion, chopped (about 2 cups)
1 large celery stalk, chopped (about ½ cup)
1 (6.7 oz) jar oil-packed sun-dried tomatoes, julienned or finely chopped
4 large garlic cloves, minced
8 cups chicken stock (two 32 oz boxes)
2 (15 oz) cans chickpeas, drained and rinsed
4 cups torn lacinato kale leaves (about 1 small bunch)
2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup)
¼ cup heavy cream
2 tablespoons chopped fresh basil
1 teaspoon kosher salt
Shaved parmesan for garnish

Instructions:

Heat olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring often and breaking it into small crumbles, until browned and rendered, 5–8 minutes.
Add onion and celery, stirring to scrape up any browned bits from the bottom of the pot. Cook until the vegetables begin to soften, 4–6 minutes. Stir in sun-dried tomatoes and garlic; cook until fragrant, about 1 minute.
Pour in chicken stock and add chickpeas. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes to allow flavors to develop.
Add kale and cook until tender, about 5 minutes. Remove from heat and stir in grated cheese, cream, basil, and salt.
Ladle soup into bowls and garnish with shaved parmesan before serving.

Soup with kale, chickpeas, sausage, and tomato in a dark bowl. Topped with shaved cheese. Creamy broth; vibrant and appetizing.

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FAQ | TUSCAN CHICKPEA AND SAUSAGE SOUP

Soup with kale, chickpeas, tomatoes, and meat in a gray bowl. Blue patterned spoon and basil leaves on wooden surface. Cozy vibe.

Q: Can I make this soup vegetarian?

A: Absolutely! Skip the sausage and add more chickpeas or cannellini beans, plus a teaspoon of smoked paprika for a similar depth of flavor.

Q: What type of kale works best?

A: Lacinato kale (also known as Tuscan or dinosaur kale) is ideal for this recipe — it’s tender yet sturdy enough to hold up in soup.

Q: Can I use dried chickpeas instead of canned?

A: Yes, just cook them beforehand until tender. You’ll need about 3 cups of cooked chickpeas for this recipe.

Q: Can I make it dairy-free?

A: Swap the cream for coconut milk and skip the cheese for a lighter, dairy-free version that still tastes rich.

Q: How can I make it less spicy?

A: Use sweet Italian sausage or mix half spicy and half mild for a balanced kick.

Q: What wine pairs well with this soup?

A: A medium-bodied red like Chianti or Sangiovese pairs perfectly with the sausage and tomato base.

Q: Can I freeze this soup?

A: Yes — let it cool completely, then freeze in airtight containers for up to 3 months.

Q: What can I serve with it?

A: Garlic bread, focaccia, or a simple side salad makes the perfect accompaniment.

Q: How do I reheat leftovers?

A: Warm gently over medium heat on the stovetop, adding a splash of broth or water if it’s too thick.

Q: Can I make this in a slow cooker?

A: Yes! Brown the sausage and veggies first, then transfer everything (except the kale, cream, and cheese) to a slow cooker and cook on low for 6 hours. Stir in the remaining ingredients at the end.