Portuguese Kale Soup
Updated Feb 15, 2021, Published Oct 09, 2013
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Portuguese Kale Soup
Ingredients
- 6 ounces linguica sausage, or fresh chorizo or spicy sausage, casing removed, chopped
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, chopped
- 2 garlic cloves, sliced
- 2 pounds Yukon Gold potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 15-ounce can chickpeas, rinsed and drained
- 1 bunch kale, about ¾ pound, chopped, large center stems removed (or substitute other dark leafy greens such as Swiss chard)
- Paprika, salt, and pepper, to taste
- Fresh chives, chopped (for garnish)
Instructions
- Heat a large skillet on high heat and fry the sausage until cooked through.
- Drain off the rendered fat and set the sausage on a plate lined with paper towels to soak up any excess grease.
- In a large pot, heat the olive oil and add in the onions and garlic, cooking on high heat until translucent.
- Add in the potatoes and broth, cooking until the potatoes are tender enough to pierce with a fork.
- Once cooked, strain the soup ingredients from the broth, reserving all of the broth.
- Pulse the cooked vegetables in a food processor, gradually adding in about a cup of broth until forming a thin, smooth purée.
- Return the purée to the pot and blend in remaining broth with a spoon, ½ cup at a time, until desired consistency is reached.
- Add in the sausage, chickpeas, and kale and bring to a boil.
- Then reduce heat to simmering.
- Season with paprika, salt, and pepper to taste, and let cook about 10 minutes until all the kale is wilted.
- Serve garnished with paprika and fresh chives.
Nutrition
Calories: 365kcalCarbohydrates: 36gProtein: 14gFat: 19gSaturated Fat: 4gCholesterol: 30mgSodium: 1161mgPotassium: 1380mgFiber: 6gSugar: 2gVitamin A: 1455IUVitamin C: 64.3mgCalcium: 123mgIron: 8.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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