This Chickpea Soup is easy to make with chicken or turkey sausage along with kale, a hint of lemon, herbs, and vegetables. It’s a cozy, soothing soup that makes a great freezer meal!

Be sure to try my Italian Wedding Soup recipe next!

A bowl of Chickpea Soup with a spoon on the side and Parmesan cheese on top.

Chickpea Soup

There is something so incredibly warm and satisfying about this Chickpea Soup! When I’m in the mood for something a little different, with lots of flavor, protein, and vegetables, this is always what I make. Using canned beans makes it ultra convenient too!

It also makes a fantastic freezer meal, don’t be afraid to make a double batch- it won’t go to waste! (In fact it’s so good that I often have to freeze leftovers right away just to keep myself from eating it all!

Don’t miss my PRO tips below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cook and crumble the chicken (or turkey) sausage until cooked through and set aside. Deglaze the skillet with dry white wine (or chicken broth) and reduce by half.

A pot of cooked turkey sausage next to a skillet being deglazed with white wine.

Soften onions, carrots, celery, and garlic in butter. Add flour (optional) and cook 1-2 minutes. Add lemon juice, hot sauce, soy sauce, seasonings, chickpeas and chicken broth. Bring to a boil, then reduce to a simmer and add turkey sausage back. Simmer for 20 minutes.

Adding broth and turkey sausage to a pot of chickpea soup.

Add the kale and cook until wilted. Stir in Parmesan cheese and serve!

Adding kale to a pot of chickpea soup.

Pro Tips

  • Sausage:
    • I purchase links of uncooked turkey sausage and remove them from the casings prior to cooking. (Hot or mild may be used. I use hot as I like a little heat.)
    • Regular sausage or chicken sausage may also be used.
    • If needed, ground chicken or turkey may be used, although they won’t be quite as flavorful and should be seasoned with salt/pepper prior to cooking.
  • Wine: Pinot grigio, chardonnay, or sauvignon blanc are perfect for deglazing the pot in this recipe. Chicken broth may also be used.
  • The soy sauce, hot sauce, and mustard powder can’t be tasted outright but act as flavor enhancers in this soup. The hot sauce is optional, I use Frank’s Hot Sauce. 
  • Spinach can be used instead of Kale if preferred.
  • Frozen corn, peas, green beans, zucchini, and cabbage make great additions to this soup. 
  • To control the sodium: Use low or no sodium broth. You can also look for beans that have no salt added. 

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes and reheats very well!

A pot of Chickpea Soup with a ladle in it and parsley and lemons on the side.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • 4.5 quart Dutch oven– this is what I use for this recipe. (Le Creuset is great quality, you’ll have it forever.)
  • Immersion Blender- To puree some chickpeas in broth to thicken the liquid. (Optional step.)
  • Food Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pinch Bowls– for measuring out seasonings ahead of time.
  • Chefs Knife– I have this one, it’s affordable but high quality.
  • 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.

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Chickpea Soup in a bowl with Parmesan cheese on top and a spoon on the side.

Chickpea Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
4.88 from 8 ratings
Servings: 12 cups
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This Chickpea Soup is easy to make with turkey or chicken sausage along with kale, a hint of lemon, herbs, and vegetables. It's a cozy soup that also makes a great freezer meal!

Ingredients

US Customary - Metric
  • 1 lb. chicken (or turkey) sausage, uncooked. see notes
  • ½ cup dry white wine, can sub chicken broth
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 2 ribs celery, diced
  • ¾ cup carrots, diced
  • 4 cloves garlic, minced
  • 3 tablespoons flour, optional. Creates slightly thicker consistency.
  • 2 tablespoons lemon juice
  • 1 teaspoon hot sauce, optional-see notes
  • 1 teaspoon soy sauce
  • 2 (15.5 oz.) cans chickpeas, drained and rinsed
  • 6 cups chicken broth
  • 3 cups kale, roughly chopped
  • 1/3 cup Parmesan cheese, grated

Seasonings

  • ½ teaspoon EACH: dried basil, parsley, oregano, thyme, mustard powder
  • 1/8 pinch EACH: paprika, turmeric
  • 1 bay leaf

Instructions

  • Measure out ingredients before beginning. Remove the casings from the chicken/turkey sausage if you purchased links.
  • Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. (Add a splash of olive oil if needed.) Stir occasionally until cooked through, 7-10 minutes. Drain grease. Remove and set aside.
  • Turn heat off. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the brown bits from the bottom/sides of the pot, this will add more flavor to the soup. Bubble gently and reduce by half, 4-5 minutes.
  • Add the butter, onions, celery, carrots, and garlic to the same pot over medium heat. Cook until softened, 4-5 minutes. Stir in the flour, if using, and cook for 1-2 more minutes.
  • Add the lemon juice, soy sauce, hot sauce, and seasonings. Stir to combine.
  • Optional: Reserve up to 1 cup of chickpeas and transfer them to a bowl with some broth. Use an immersion blender to puree it. This will thicken the broth. (A regular blender may also be used.)
  • Add the chickpeas to the pot (including the pureed ones, if using).
  • Add the chicken broth in small splashes, stirring continuously.
  • Bring to a boil, then reduce to a simmer.
  • Add the meat back. Cover partially and cook for 20 minutes, stirring occasionally.
  • Add the kale and cook until wilted, about 5 minutes. Stir in the Parmesan cheese over low heat. Remove the bay leaf and serve!

Notes

Pro Tips:
  • Sausage:
    • I purchase links of uncooked turkey sausage and remove them from the casings prior to cooking. (Hot or mild may be used. I use hot as I like a little heat.)
    • Regular sausage or chicken sausage may also be used.
    • If needed, ground chicken or turkey may be used, although they won’t be quite as flavorful and should be seasoned with salt/pepper prior to cooking.
  • Wine: Pinot grigio, chardonnay, or sauvignon blanc are perfect for deglazing the pot in this recipe. Chicken broth may also be used.
  • The soy sauce, hot sauce, and mustard powder can’t be tasted outright but act as flavor enhancers in this soup. The hot sauce is optional, I use Frank’s Hot Sauce. 
  • Spinach can be used instead of Kale if preferred.
  • Frozen corn, peas, green beans, zucchini, and cabbage make great additions to this soup. 
  • To control the sodium: Use low or no sodium broth. You can also look for beans that have no salt added. 
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes and reheats very well!
The nutritional information provided is an estimate and is per cup. There approximately 12 cups in this recipe.

Nutrition

Calories: 188kcal, Carbohydrates: 17g, Protein: 12g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 30mg, Sodium: 1100mg, Potassium: 320mg, Fiber: 5g, Sugar: 3g, Vitamin A: 3164IU, Vitamin C: 30mg, Calcium: 113mg, Iron: 5mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American, Mediterranean
Author: Stephanie