• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Pick a meal
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Pick your protein
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & grains
    • Noodles
    • Bread
  • Newsletter
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • Newsletter sign-up!
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Refreshing summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • About
  • Privacy
  • Copyright
  • Contact
Meat Vegetables Lunch / Dinner One Bowl Meals Soups

Sausage, chickpeas and cabbage soup

Published: 10.15.2022 » Last updated: 10.15.2022

Sausages, cabbage, rosemary, chicken broth and onion join chickpeas in this chunky soup. Guaranteed to keep you warm and full on chilly days and nights.

Sausage, chickpeas and cabbage soup

Why does the broth look opaque? Because the chickpeas were pureed using an immersion blender. That gives the soup the consistency of chowder without need of making a roux.

What sausage is best for this soup? Italian garlic sausage was used here. Spicy. If you prefer less heat, try bratwurst or schublig. If you like spicy but not hot, Spanish chorizos are ideal. Note, however, that because Spanish chorizos often contain a lot of paprika, the color of the cooked soup will be reddish.

Rosemary is the only herb that went into the soup. And it was chosen for its cirtusy scent and aroma — the perfect partner for the garlicky sausages.

Browning cubes sausages / sauteeing onion and rosemary in rendered sausage fat

Heat a little olive oil in a pot and add the cubed sausages. By the time they brown, they would have also rendered fat and that mixture is what you’ll use for the next step.

Scoop out the browned sausages, set them aside, and saute chopped onion and rosemary leaves in the mixture of olive oil and sausage fat.

Pouring broth and adding chickpeas to pot

Pour in broth and drop in the chickpeas. Simmer to allow the flavors to blend. Then taste the broth. Add salt and pepper if needed.

Pureeing chickpeas in pot / adding shredded cabbage to soup

Now we naturally thicken the soup. Turn the heat off first or move the pan away from the stove. Plunge an immersion blender directly into the soup and process until the chickpeas have been pureed and the soup is thick.

Then, place the pot on the stove again, turn on the heat and drop in shredded cabbage. We add them at this stage, after the chickpeas had already been pureed so that the cabbage goes not get pureed too.

Adding browned sausages to chickpeas and cabbage in pot

Take the browned sausages, add to the soup, stir and cook the soup over low heat until the cabbage is soft. Because the cabbage would have soaked up the salt in the broth, taste one last time and add more salt, if needed, before serving.

Sausage, chickpeas and cabbage soup

Connie Veneracion
Celebrate the end of hot days and welcome the cooler weather with this chunky soup. You only need one pot to cook it. And it's filling enough, especially if served with crusty bread, that it can be a complete meal.
Print Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine International
Servings 4 people

Ingredients
  

  • 1 tablespoon olive oil
  • 200 grams sausages - cut into half-inch cubes
  • ½ cup chopped onion
  • 1 sprig rosemary - stripped
  • 6 cups chicken broth
  • 1 cup canned chickpeas - drained (reserve some for garnish)
  • salt
  • pepper
  • 3 cups shredded white cabbage

Instructions
 

  • In a large thick pot, heat the olive oil.
  • Add the sausages and brown over medium heat.
  • Scoop out the sausages, dump the chopped onion in the oil and add the rosemary. Cook, stirring, until the onion bits are softened and lightly browned.
  • Pour in the broth.
  • Add the chickpeas.
  • Bring to the boil, then lower the heat, cover and simmer for about five minutes.
  • Taste the soup, and add as much salt and pepper as needed (how much really depends on how well-seasoned the chicken broth is).
  • Take the pot off the heat, plunge in an immersion blender and puree the chickpeas.
  • Return the pot to the stove, set the heat to low and drop in the cabbage.
  • Add the browned sausages back into the pot.
  • Stir, cover the pot, and continue simmering until the cabbage is soft.
  • Taste and adjust the seasonings, if needed.
  • Ladle the chunky chickpea soup into bowls and garnish with the reserved whole chickpeas.
Print Pin Recipe
Keyword Chickpeas, Sausages, Soup

More Meat, Vegetables

Pulled pork adobo tortilla roll-ups

Pulled pork adobo tortilla roll-ups

Mushroom broccoli stir fry

Mushroom broccoli stir fry

Beef shank and marrow stew

Beef shank and bone marrow stew

Japanese-style soy honey fish fillets

Japanese-style soy honey fish fillets

Pork patty rice rolls

Pork patty spring rolls

Cambodian / Vietnamese caramelized pork and eggs served with rice

Caramelized pork and eggs

Newsletter department

  • #19 How to stir fry like a pro
    03.30.2023
    It’s one of the most common cooking methods in Asia. Food and travel shows make it look intimidating but, armed with a few tricks, any cook can learn to stir fry restaurant quality food at home.

Sidebar

Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact
Udon and pork with chili peanut sauce garnished with scallions and sesame seeds

Udon and pork with chili peanut sauce

Chicken, tomatoes and thyme in olive oil, with pot of thyme in background

Chicken, tomatoes and thyme in olive oil

Kung Pao tofu

10-minute Kung Pao tofu

Kung pao chicken

Kung pao chicken

Macaroni salad with ham and cheese, carrot, celery, crushed pineapple, pickle relish and mayo

Macaroni salad with ham and cheese

Potatoes and green beans salad

Umami Days is powered by Apple, Canon, coffee & one bowl meals · Copyright © 2023 Connie Veneracion · All Rights Reserved