Portuguese Chourico & Kale Soup

Prep Time
Cook Time
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"This is a Rachel Ray recipe that has been adapted to my own taste. As a matter of fact, I just use it as a guide, as this soup is prepared differently each and every time! One of my favorite edits is to brown and crumble one hot Italian sausage, and brown 2 boneless chicken thigh chunks, instead of the chorizo."

Original is 6 servings


  • Serving Size: 1 (622.5 g)
  • Calories 725.2
  • Total Fat - 50.2 g
  • Saturated Fat - 17.6 g
  • Cholesterol - 121 mg
  • Sodium - 1621.6 mg
  • Total Carbohydrate - 32.7 g
  • Dietary Fiber - 6.5 g
  • Sugars - 8.7 g
  • Protein - 36.4 g
  • Calcium - 92.4 mg
  • Iron - 4 mg
  • Vitamin C - 34.3 mg
  • Thiamin - 1.2 mg

Step by Step Method

Step 1

Heat the olive in a soup pot over medium high heat. Add the sliced chorizo and let it brown a little bit. Remove to a dish and set aside. Add the potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Step 2

Add the garlic, bay leaves, and kale to the pot. Cover and wilt greens for about 5 minutes, adding a little bit of water if necessary. Season with salt and pepper.

Step 3

Add the beans, tomatoes, sausage, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.


No special items needed.

2 Reviews

Daily Inspiration

Delicious soup! Loved all of the flavors and I can never pass up a soup with potatoes, kale and sausage. : )


(28 Jul 2016)


What a wonderful soup! Though, like you, I did tweak it - I used more potatoes and Mexican chorizo just because I love it (and halved it, since the kind I get is really spicy). I will definitely be making this on a regular basis.


review by:
(9 May 2015)

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