This hearty soup is perfect for a cool fall day and it’s a great way to use up the last of your kale! The spicy kick of Italian sausage is a great compliment to the chick peas and veggies. Make ahead to save time or double the recipe for lots of easy-to-freeze leftovers. 

Prep Time: 30 minutes

Cook Time: 1 hour

Yields 5 servings

2 TBSP olive oil
2 TBSP minced garlic 

1 large yellow onion, chopped
4 stalks celery, chopped
4 large carrots, chopped
16 oz Italian sausage, preferably bulk
*feel free to use spicy or mild pork sausage, chicken sausage, or a mix of your favorites 
4 cups low sodium chicken broth
1 14.5 oz can diced tomatoes
1 16 oz can chickpeas (garbanzo beans), rinsed and drained 
1 TBSP oregano
2 tsp basil
2 tsp crushed red pepper
6 cups chopped kale, about 8 large leaves




  1. In a large stock pot combine olive oil, garlic, onion, celery, and carrots. Cover and cook until vegetables begin to soften, about ten minutes.

  2. In a separate skillet, cook sausage until it is browned and no longer pink in the center. If you have sausage links instead of bulk sausage, you’ll also need to slice into small pieces.

  3. Add sausage to olive oil and vegetable mix. Add all remaining ingredients except kale. Cover and cook over medium heat for 1 hour, stirring occasionally.

  4. Mix in kale about ten minutes before serving.


  • Some butchers stock fresh Italian chicken sausage but it may not be readily available in your area. You can substitute ground chicken if necessary. Just add 1 extra teaspoon oregano, basil, and crushed red pepper for a flavor boost.

  • If you'd prefer a milder version of this soup try eliminating the crushed red pepper or go with mild Italian sausage instead of spicy.