Tomato Sage Chickpea Soup with Porcini Mushrooms
A hearty vegetarian soup combining earthy porcini mushrooms with tangy tomatoes, fresh sage, and protein-rich chickpeas. The dried mushrooms add deep umami flavor while their soaking liquid enriches the broth. Thinly sliced onions provide texture, and baby spinach wilts in at the end for color and nutrition. Perfect for cold weather dinners or meal prep, this soup delivers restaurant-quality flavor with pantry-friendly ingredients and develops even richer taste when reheated.
Ingredients
- 1 ounce dried porcini mushroomsdried shiitake or cremini1:1vegetariandairy-free
earthier flavor
- 1 large yellow onion, or 2 small
- 2 carrots
- 1 stalk celery
- 4 large garlic cloves
- 1 tablespoon sage leaves, minced
- ¼ cup olive oil
- 1 ½ tablespoons apple cider vinegar
- 28 ounces San Marzano whole tomatoes, with basil, or without
- 1 quart vegetable broth
- 1 15-ounce can chickpeas, drained
- ½ teaspoons kosher salt
- 2 to 3 cups baby spinach leaves, or chopped standard spinach
Instructions
- 1
Place mushrooms in bowl with 2 cups water and let stand 15 minutes until tender
- 2
Slice onions into thin half-circles
- 3
Peel and chop carrots and celery into bite-sized pieces
- 4
Mince garlic and sage
- 5
Heat olive oil in large pot over medium heat
- 6
Add onions and saute 3 to 4 minutes
- 7
Remove mushrooms from water, roughly chop, and reserve soaking liquid
- 8
Add mushrooms to pot and saute 5 minutes until onions are tender, stirring often
- 9
Add celery and carrots and saute 3 minutes
- 10
Add garlic and sage and saute 2 minutes
- 11
Deglaze pan with apple cider vinegar and stir until evaporated
- 12
Crush whole tomatoes by hand in bowl
- 13
Add tomatoes to pot and cook 2 minutes
- 14
Add broth, mushroom soaking liquid, drained chickpeas, and salt
- 15
Bring to simmer and simmer 10 minutes
- 16
Add spinach and stir until wilted
- 17
Taste and adjust salt as needed, then serve
Tips
Reserve mushroom soaking liquid as it adds rich umami flavor to the broth and shouldn't be discarded.
Slice onions into half-circles rather than dicing for better texture and visual appeal in the finished soup.
Crush tomatoes by hand for the best texture - they break down more naturally than pre-chopped versions.
Good to Know
Refrigerate up to 4 days in covered container. Freezes well up to 3 months.
Can be made 1-2 days ahead. Flavors improve with time. Add spinach when reheating.
Serve hot with crusty bread or crackers. Drizzle with olive oil if desired.
Common Mistakes
Stir mushrooms frequently to prevent sticking to pan bottom during sauteing.
Don't skip deglazing step as it prevents burnt bits and adds flavor.
Add spinach at very end to prevent overcooking and maintain color.
Substitutions
earthier flavor
FAQ
Can I use fresh mushrooms instead of dried porcini?
Yes, use 8 ounces fresh mushrooms but you'll miss the concentrated flavor and liquid that dried porcini provide to the broth.
What if I don't have San Marzano tomatoes?
Any good quality whole tomatoes work well. San Marzanos are preferred for their sweet flavor and low acidity.
How long will this soup keep in the refrigerator?
The soup keeps well for up to 4 days refrigerated. The flavors actually improve after a day or two.