Drew and I adore this Italian sausage soup. It’s loaded with savory vegetables, spicy Italian sausage, and a richly seasoned broth that warms you through on cold nights.
This soup has quickly become a favorite in our house. Every spoonful balances tender sausage, tender vegetables, and a broth made deeper by white wine and a Parmigiano Reggiano rind. Despite simple ingredients, it delivers impressive flavor.
The Parmigiano rind and a splash of dry white wine add layers of savory complexity, while blended chickpeas create a velvety body for the broth. The result is a comforting, hearty bowl perfect for winter meals.
Ingredients
Spicy Italian sausage — I prefer spicy for a pleasant kick. If you use mild or sweet sausage, add a pinch of red pepper flakes to taste.
Soffritto (onion, celery, carrots) — finely diced to build the base flavor.
Garlic — 5–6 cloves, minced.
Chickpeas — I use two 14 oz cans: most left whole for texture and about 3/4 of one can pureed to thicken and enrich the broth.
White wine — a dry white like Pinot Grigio to deglaze and deepen flavor.
Parmigiano Reggiano rind — adds savory, cheesy depth as it simmers.
Chicken stock — the soup’s broth.
Rosemary — a fresh sprig or 1 tsp dried.
Kale — added at the end for color and texture; spinach can be used as a substitute if preferred.
How to Make It
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1
Brown the sausage. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Brown the sausage pieces until mostly cooked; they will finish cooking in the soup. Use a slotted spoon to transfer the browned sausage to a plate or bowl.
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2
Cook the soffritto. In the same pot, add the diced onion, carrots, and celery with a pinch of salt and a drizzle of olive oil if needed. Sauté until the vegetables are softened but not browned, about 3–4 minutes. Add minced garlic and the rosemary sprig and cook 30–60 seconds until fragrant.
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3Deglaze with wine. Pour in the white wine and stir to deglaze the pan, cooking for about 2 minutes. Return the browned sausage to the pot so it picks up the wine-flavored juices.
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4
Puree some chickpeas. In a blender, combine about 3/4 of one can of chickpeas with 1 cup of chicken stock and blend until smooth and creamy. Set aside.
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5
Add the remaining ingredients and simmer. Add the remaining whole chickpeas, the Parmigiano rind, the pureed chickpeas, the remaining stock (about 2 quarts total), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir, partially cover, and simmer on low for 35–40 minutes, stirring occasionally.
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6
Add the kale and serve. Stir in chopped kale, cover, and cook 5–10 minutes until wilted. Taste and adjust seasoning, then remove the cheese rind and rosemary sprig. Serve with freshly grated Parmigiano Reggiano.
Tips for Success
Dice the vegetables finely. Small pieces of onion, carrot, and celery ensure every spoonful has good balance and texture. Also chop the kale into bite-size ribbons so it cooks quickly and evenly.
Infuse herbs if you prefer. If you don’t want herb pieces in the finished soup, tuck a rosemary sprig (or dried herbs) into a small cheesecloth bag or tea infuser so you can remove it before serving. Fresh or dried herbs can also be added directly, depending on your preference.
What to Serve it With
We like this soup with crusty bread, homemade pizza, or sourdough — anything to soak up the flavorful broth.
Italian Sausage Soup
Ingredients
- 1 Tablespoon olive oil
- 1 lb Spicy Italian sausage
- 1 medium to large yellow onion, diced
- 2 cups carrots, finely diced
- 1 cup celery, finely diced
- 5-6 garlic cloves, minced
- 1/3 cup white wine
- 2 quarts (64 fl oz) chicken stock/broth
- 2 14 oz cans chickpeas, rinsed and drained
- 1 rosemary sprig, or 1 teaspoon dried rosemary
- 1 Parmigiano Reggiano cheese rind
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 4 cups kale, roughly chopped
Instructions
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Blend part of the chickpeas: Combine 1 cup of broth and 3/4 of one can of chickpeas in a blender and puree until smooth. Set aside.
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Brown the sausage: In a large pot or Dutch oven, brown the sausage in 1 tablespoon olive oil over medium heat until mostly cooked. Transfer to a plate with a slotted spoon.
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Sauté the soffritto: In the same pot, cook diced onion, carrots, and celery with a pinch of salt until softened, about 3–4 minutes. Add garlic and rosemary and cook 30–60 seconds.
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Deglaze: Pour in the white wine and cook 2 minutes to deglaze. Return the sausage to the pot.
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Add chickpeas and stock: Add the whole chickpeas, Parmigiano rind, pureed chickpeas, remaining stock, 1/2 tsp salt, and 1/4 tsp pepper. Stir to combine.
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Simmer: Partially cover and simmer on low for 35–40 minutes, stirring occasionally.
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Add the kale: Remove kale from stems, chop, add to the soup, and cook 5–10 minutes until wilted.
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Taste and serve: Adjust salt if needed. Remove the cheese rind and rosemary before serving. Finish with grated Parmigiano Reggiano.