Hearty Italian Sausage Soup with Chickpeas

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1. 1

   Heat 1 tablespoon of olive oil in a 7-quart Dutch oven. Add 1 lb of spicy Italian sausage and cook for 3 to 4 minutes until browned, breaking it up with a wooden spoon.

   💡 You can use mild or sweet Italian sausage as a substitute.

   olive oil 1 tablespoonSpicy Italian sausage 1 lb

   ⏱ 3 to 4 minutes▶ 0:47

2. 2

   Remove the sausage with a slotted spoon and set aside on paper towels to drain excess grease.

   💡 It is okay to leave some of the browned bits in the pot for extra flavor.

   ▶ 2:50

3. 3

   In the same pot, add 1 diced medium to large onion, 2 cups of finely diced carrots, and 1 cup of finely diced celery. Cook for 3 to 4 minutes until the vegetables soften slightly.

   💡 Do not brown the vegetables; you just want them to soften to preserve the soup's flavor profile.

   carrots 2 cupscelery 1 cup

   ⏱ 3 to 4 minutes▶ 3:24

4. 4

   Add 5-6 minced garlic cloves and cook for 30 to 60 seconds. Pour in 1/3 cup of white wine to deglaze the pan and cook for about 2 minutes.

   💡 The wine helps flavor the vegetables and deglaze the pan.

   garlic cloves 5-6white wine 1/3 cup

   ⏱ 2 minutes⏱ 30 to 60 seconds▶ 5:14

5. 5

   Add 1 rosemary sprig (or 1 teaspoon of dried rosemary) and the cooked sausage back into the pot. Mix well.

   💡 If using a sprig, you can also use it in a tea bag to infuse flavor without leaving pieces in the soup.

   rosemary 1 rosemary sprig, or 1 teaspoon of dried rosemary

   ▶ 6:36

6. 6

   Pour in 2 quarts of chicken stock. Add the drained chickpeas to the pot. Take a portion of the chickpeas and blend them with some of the broth to create a thick, creamy texture, then return the puree to the pot.

   💡 Pureeing some of the beans helps thicken the soup without adding flour or cream.

   chickpeas 2 14 oz cans

   ▶ 7:47

7. 7

   Add the Parmigiano Reggiano cheese rind, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cover partially and simmer on medium-low heat for 35 to 40 minutes.

   💡 If your cheese rind has an ink stamp, cut that part off before adding it to the soup.

   Parmigiano Reggiano cheese rind 1salt 1/2 teaspoonblack pepper 1/4 teaspoon

   🔥 simmer → medium-low heat⏱ 35 to 40 minutes▶ 9:13

8. 8

   Remove the cheese rind and rosemary sprigs from the pot. Add 4 cups of roughly chopped kale to the soup. Stir to combine.

   💡 Removing the stems from the kale makes it easier to eat in a soup.

   rosemary 1 rosemary sprig, or 1 teaspoon of dried rosemarykale 4 cups

   ▶ 11:14

9. 9

   Cover the pot and cook on a gentle simmer for about 5 minutes until the kale wilts. Taste and add more salt if needed before serving.

   💡 The soup already has salt from the sausage, so season to taste at the end.

   salt 1/2 teaspoonkale 4 cups

   🔥 simmer⏱ 5 minutes▶ 13:24

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: A Simple Palate on YouTube