Savoring the Season

Creamy Tuscan Chickpea Soup – Cozy Fall Recipe

PUBLISHED ON: 09.23.2025

As soon as there is the slightest hint of fall in the air, I immediately turn to soup. Living in north Florida, our summers feel endless, so any whisper of cooler weather is a reason to celebrate. That’s when my trusty Dutch oven comes out, and the season of simmering soups begins.

Recently, while flipping through the latest issue of Food & Wine, the cover recipe stopped me in my tracks. A Creamy Tuscan Chickpea Soup. The combination of creamy chickpeas, aromatic herbs, and rich broth sounded like the perfect cozy dish to welcome the tease of fall weather.

On a Sunday afternoon, I carved out some time in the kitchen and set out to make this soup recipe. The result was every bit as comforting as I hoped. To make the experience even better, I served the soup alongside a loaf of pumpkin sourdough bread, a beautiful inspiration from my son’s girlfriend. Together, the flavors were an autumn dream hearty, rustic, soulful and satisfying.

This soup has quickly earned a place at the top of my fall favorites list. It’s nourishing, simple, and exactly what I want on the table when I feel that first crisp breeze of the season.


Creamy Tuscan Chickpea Soup
Recipe from Food and Wine

Ingredients:
1 Tablespoon extra-virgin olive oil
1 lb. spicy Italian sausage, casings removed
1 large yellow onion, chopped (about 2 cups)
1 large celery stalk, chopped (about 1/2 cup)
1/2 cup chopped oil-packed sun-dried tomatoes
4 large garlic cloves, minced
8 cups chicken stock
2 (15-oz.) cans chickpeas, drained and rinsed
4 cups torn kale leaves (about one small bunch)
2-ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish
1/4 cup heavy cream
2 Tablespoons chopped fresh basil
3/4 teaspoon kosher salt

Directions:
Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook. Stirring often and breaking into small crumbles using a wooden spoon, until sausage is rendered and browned, 5 to 8 minutes.

Add onion and celery to Dutch oven; cook, stirring often and scraping bottom pot to loosen any browned bits, until vegetables begin to soften, 4 to 6 minutes. Stir in sun-dried tomatoes and garlic. Cook, stirring often, until fragrant, about 1 minute. Stir in stock and chick peas; bring to boil over medium-low; simmer, uncovered, until flavors meld, about 15 minutes. Spoon off and discard any foam that rises to the surface.

Add kale to Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat, and stir in cheese, cream, basil, and salt. Divide soup evenly among bowls, and garnish with additional cheese, if desired.

Enjoy!

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