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Hearty Portuguese Kale Soup

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Ingredients

Adjust Servings:
1 tablespoon olive oil
1 lb chorizo sausage (fresh not dried)
1 quart chicken broth
1 large onion, roughly diced
4 large potatoes, cubed
1 bunch kale, stemmed washed & chopped (abt. 1 lb.)
1 1/2 cups ditalini
1 (15 ounce) can dark red kidney beans
fresh ground black pepper
salt (optional)

Nutritional information

794.1
Calories
300 g
Calories From Fat
33.4 g
Total Fat
11.7 g
Saturated Fat
66.7 mg
Cholesterol
1466.3 mg
Sodium
86.5 g
Carbs
12.6 g
Dietary Fiber
4.4 g
Sugars
37.5 g
Protein
642g
Serving Size

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Hearty Portuguese Kale Soup

Features:
    Cuisine:

    As good as this soup may be, it is really missing the authentic Portuguese touch. Portuguese sausage-linguisa or chorico -should be used. It is the only way to get authentic flavor. Many also add a meaty beef shank bone. All meat should be browned first for flavor. Depending on your tolerance for heat, crushed red pepper also adds flair. Another authentic addition is shredded cabbage. Pasta is only a filler and is too much starch with potatoes. Although I am not Portuguese, I have lived in communities highly populated by Portuguese folks and many real Portuguese restaurants. Mexican or Italian sausage does not make Portuguese soup.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Hearty Portuguese Kale Soup, This is a very flavorful soup that is a comfort food for my family The recipe was given to me by my Portuguese mil over 30 yrs ago Her mother had passed it on to her This soup is easily stretched to make more servings The Chorizo gives the broth a good base for adding another can of beans or more pasta or a little water Soul warming for a cold night, serve with a warm crusty bread A great next day soup Freezes well , As good as this soup may be, it is really missing the authentic Portuguese touch Portuguese sausage-linguisa or chorico -should be used It is the only way to get authentic flavor Many also add a meaty beef shank bone All meat should be browned first for flavor Depending on your tolerance for heat, crushed red pepper also adds flair Another authentic addition is shredded cabbage Pasta is only a filler and is too much starch with potatoes Although I am not Portuguese, I have lived in communities highly populated by Portuguese folks and many real Portuguese restaurants Mexican or Italian sausage does not make Portuguese soup , Great flavor, used a mix of chorizo and red hot sausages As others have noted you will need to double the amount of liquid I added another cup of liquid and still barely any liquid left and had to be careful to keep the pasta stuck down in the broth so it would cook


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    Steps

    1
    Done

    Remove Casing from Sausage and Cut Into Smaller Than Bit Sized Pieces.

    2
    Done

    Heat Oil in a Heavy Soup Pot; Saute the Sausage& Onion Just Until the Fat Is Rendered, About 3 to 5 Minutes.

    3
    Done

    Drain on Paper Towels.

    4
    Done

    Add Other Ingredients Except Kale,& Pasta.

    5
    Done

    Bring to Boil and Simmer 10 Minutes.

    6
    Done

    Add Kale, and Pasta and Simmer About 8 Minutes Until Both Are Tender.

    7
    Done

    Taste For Seasoning- Depending on How Spicy Your Sausage Is, Add Salt and Pepper to Taste.

    8
    Done

    Serve Piping Hot.

    Avatar Of Omar Smith

    Omar Smith

    Artisan bread maker baking up crusty and flavorful loaves with care and skill.

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