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–+ servings
Chickpea Soup in a bowl with Parmesan cheese on top and a spoon on the side.
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Chickpea Soup

This Chickpea Soup is easy to make with turkey or chicken sausage along with kale, a hint of lemon, herbs, and vegetables. It's a cozy soup that also makes a great freezer meal!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American, Mediterranean
Servings: 12 cups
Calories: 188kcal
Author: Stephanie

Ingredients

  • 1 lb. chicken (or turkey) sausage uncooked. see notes
  • ½ cup dry white wine can sub chicken broth
  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 2 ribs celery diced
  • ¾ cup carrots diced
  • 4 cloves garlic minced
  • 3 tablespoons flour optional. Creates slightly thicker consistency.
  • 2 tablespoons lemon juice
  • 1 teaspoon hot sauce optional-see notes
  • 1 teaspoon soy sauce
  • 2 (15.5 oz.) cans chickpeas drained and rinsed
  • 6 cups chicken broth
  • 3 cups kale roughly chopped
  • 1/3 cup Parmesan cheese grated

Seasonings

  • ½ teaspoon EACH: dried basil, parsley, oregano, thyme, mustard powder
  • 1/8 pinch EACH: paprika, turmeric
  • 1 bay leaf
US Customary - Metric

Instructions

  • Measure out ingredients before beginning. Remove the casings from the chicken/turkey sausage if you purchased links.
  • Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. (Add a splash of olive oil if needed.) Stir occasionally until cooked through, 7-10 minutes. Drain grease. Remove and set aside.
  • Turn heat off. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the brown bits from the bottom/sides of the pot, this will add more flavor to the soup. Bubble gently and reduce by half, 4-5 minutes.
  • Add the butter, onions, celery, carrots, and garlic to the same pot over medium heat. Cook until softened, 4-5 minutes. Stir in the flour, if using, and cook for 1-2 more minutes.
  • Add the lemon juice, soy sauce, hot sauce, and seasonings. Stir to combine.
  • Optional: Reserve up to 1 cup of chickpeas and transfer them to a bowl with some broth. Use an immersion blender to puree it. This will thicken the broth. (A regular blender may also be used.)
  • Add the chickpeas to the pot (including the pureed ones, if using).
  • Add the chicken broth in small splashes, stirring continuously.
  • Bring to a boil, then reduce to a simmer.
  • Add the meat back. Cover partially and cook for 20 minutes, stirring occasionally.
  • Add the kale and cook until wilted, about 5 minutes. Stir in the Parmesan cheese over low heat. Remove the bay leaf and serve!

Notes

Pro Tips:
  • Sausage:
    • I purchase links of uncooked turkey sausage and remove them from the casings prior to cooking. (Hot or mild may be used. I use hot as I like a little heat.)
    • Regular sausage or chicken sausage may also be used.
    • If needed, ground chicken or turkey may be used, although they won’t be quite as flavorful and should be seasoned with salt/pepper prior to cooking.
  • Wine: Pinot grigio, chardonnay, or sauvignon blanc are perfect for deglazing the pot in this recipe. Chicken broth may also be used.
  • The soy sauce, hot sauce, and mustard powder can’t be tasted outright but act as flavor enhancers in this soup. The hot sauce is optional, I use Frank’s Hot Sauce. 
  • Spinach can be used instead of Kale if preferred.
  • Frozen corn, peas, green beans, zucchini, and cabbage make great additions to this soup. 
  • To control the sodium: Use low or no sodium broth. You can also look for beans that have no salt added. 
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes and reheats very well!
The nutritional information provided is an estimate and is per cup. There approximately 12 cups in this recipe.

Nutrition

Calories: 188kcal | Carbohydrates: 17g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 1100mg | Potassium: 320mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3164IU | Vitamin C: 30mg | Calcium: 113mg | Iron: 5mg