Spicy Sausage and Chickpea Soup
This Spicy Sausage and Chickpea Soup is next level yumminess. Spicy chicken sausage, nutty chickpeas, crunchable carrots, powerhouse kale, and citrus notes from lemony pesto and orange peel come together in a deliciously simple soup.
Servings: 5
Ingredients
- 1 lb ground spicy chicken sausage
- 2 Tbsp extra virgin olive oil, divided
- 3 garlic cloves, minced
- 3 carrots, chopped
- 1 small yellow onion, diced
- 4 c low-sodium chicken broth
- 1 c water
- 2 13.4 oz cans chickpeas, drained
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp caraway or fennel seeds
- 6 c kale, chopped
- 1 Tbsp apple cider vinegar
- zest of 1 orange
- 5 Tbsp basil pesto (for garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large Dutch Oven over medium heat. Add the chicken sausage to the pot and break into pieces using a wooden spoon. Cook the sausage until it is no longer pink and is browned in places, about 4 to 5 minutes. Drain any rendered grease from the pot.
- Add the remaining 1 tablespoon of olive oil to the Dutch oven and add the garlic, onion, and carrots. Cook 3 to 4 minutes, or until the carrots begin to soften. Add the broth and water to the pot. Season with salt, pepper, basil, thyme, and fennel/caraway seeds. Simmer the broth for 10 to 15 minutes.
- Add the chickpeas to the soup. Cook another 5 minutes. Just before serving, add the kale. Cook until the kale has slightly wilted, about 1 to 2 minutes. Stir in the apple cider vinegar and orange zest. Divide the soup among bowls. Top with a generous dollop of pre-prepared pesto (about 1 tablespoon per bowl).
Notes
- If you are wanting to keep this soup plant-based, omit the chicken sausage and use vegetable broth. You should also double check the ingredients on the pre-prepared pesto, as most pestos include parmesan cheese.