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Zuppa Toscana with Chickpeas

Zuppa Toscana with Chickpeas

Soups

Course

Pulse Type

Chickpeas

Cook Time

50 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1lbItalian Sausagemild or hot
1tbspOlive Oil
1largeYellow Oniondiced
3–4clovesGarlicminced
1tspCrushed Red Pepper Flakes
1tspFennel Seeds
6cupsChicken Broth
1lbGold Potatoesthinly sliced (1/4-inch) or diced
2cansChickpeas15 oz each, drained and rinsed
1/2tspKosher Salt
Black Pepperto taste
1bunchKalestems removed, leaves torn
1cupHeavy Cream
1/2cupGrated Parmesanplus more for topping
2tbspLemon 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, water, 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.