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Zuppa Toscana with Chickpeas
Ingredients
- 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 cup chicken broth
- 1 lb gold potatoes, thinly sliced (1/4 inch) or diced
- 2 15 oz. cans chickpeas, 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, 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.
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