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Zuppa Toscana with Chickpeas

Zuppa Toscana with Chickpeas

Soups

Course

Pulse Type

Chickpeas

Cook Time

50 minutes

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Ingredients

Servings:

1 lb Italian Sausage mild or hot
1 tbsp Olive Oil
1 large Yellow Onion diced
3–4 cloves Garlic minced
1 tsp Crushed Red Pepper Flakes
1 tsp Fennel Seeds
6 cups Chicken Broth
1 lb Gold Potatoes thinly sliced (1/4-inch) or diced
2 cans Chickpeas 15 oz each, drained and rinsed
1/2 tsp Kosher Salt
Black Pepper to taste
1 bunch Kale stems removed, leaves torn
1 cup Heavy Cream
1/2 cup Grated Parmesan plus more for topping
2 tbsp Lemon Juice

Instructions

Brown the sausage: Heat a large soup pot or Dutch oven over medium heat. Add sausage and cook, breaking it up with a wooden spoon, until browned and cooked through. Transfer to a plate, leaving rendered fat in the pot. Add olive oil only if needed.
Add onion and cook 5–7 minutes until softened. Stir in garlic, red pepper flakes, and fennel seeds; cook 1 minute until fragrant.
Return sausage to the pot. Add chicken broth, potatoes, chickpeas, salt, and pepper. Bring to a simmer, then cover and cook 12–15 minutes, until potatoes are tender.
Stir in the torn kale and cook 3–4 minutes until wilted and softened.
Reduce heat to low. Stir in heavy cream and Parmesan until warmed through and silky. Taste and adjust with salt, pepper, or a squeeze of lemon for brightness.
Serve: ladle into bowls and top with more Parmesan, black pepper, and red pepper flakes if you like heat. Serve with crusty bread for dunking.