Hot Sausage, Kale & Chickpea Soup

I like to stock up on my favorite flavored sausage links. They freeze beautifully. Defrost some overnight in the fridge, then wake up, cut them out of the casings, and your bulk sausage is good to go. –Rach
Publish date:
hot sausage, kale & chickpea soup

Recipe by Rachael Ray

  • 4Servings


  • 1 lb. hot Italian sausage links

  • 2 tbsp. olive oil

  • 3/4 lb. baby potatoes, quartered

  • 1 red onion, chopped

  • 1 small bulb fennel—quartered, cored, and chopped

  • 1 leek, halved and sliced crosswise into 1/2-inch-thick pieces

  • 2 stalks celery with leafy tops, sliced or chopped

  • 4 large cloves garlic, crushed and chopped or thinly sliced

  • 2 tbsp. fresh thyme, chopped

  • 1 1/2 tsp. chile paste or 1 tsp. crushed red pepper (optional)

  • 1 large fresh bay leaf

  • Salt

  • 1 qt. chicken stock

  • 1 can (about 15 oz.) chickpeas, drained

  • 1 can (14.5 oz.) diced tomatoes with juices

  • 1 container (5 oz.) baby kale

  • 1/2 lemon, juiced (about 2 tbsp.)

For Serving

  • Ciabatta bread—split and charred or broiled, then rubbed with garlic, drizzled with EVOO, and seasoned with flaky sea salt (optional)


1. Remove the sausage from the casings.

2. In a Dutch oven or soup pot, heat the oil, two turns of the pot, over medium-high. Add the sausage and cook, stirring often and breaking up the meat with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add the potatoes, onion, fennel, leek, celery, garlic, thyme, chile paste, and bay leaf to the pot; season with salt. Partially cover and cook, stirring often, until the vegetables soften, 8 to 10 minutes.

3. Add the stock, chickpeas, and tomatoes. Bring to a boil over high heat. Add the kale and sausage. Cook, stirring often, until the kale wilts, about 3 minutes. Stir in the lemon juice. Serve with the ciabatta (if using).