Portuguese Kale Soup

Portuguese Kale Soup

Traditional Portuguese kale soup is a staple in New England for a reason.  So cozy and tasty, it’s the best way in the world to have kale!

portuguese kale soup

Portuguese Kale Soup

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 servings


  • 2 tablespoons olive oil divided
  • 1/2 pound chorizo or linguica diced
  • 1 medium sweet onion diced
  • 2 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/4 teaspoon red chili flakes
  • 1 pint mixed cherry tomatoes halved
  • 1 small russet potato peeled and diced
  • 8 cups water or chicken, vegetable, or beef stock
  • 1 bay leaf
  • 1 bunch kale stems removed and thinly sliced
  • 1 15-ounce can white or kidney beans rinsed and drained


  • In a large stockpot or Dutch oven, heat 1 tablespoon of the oil. Brown the sausage over high heat until charred on all sides, about 4 minutes. Remove to a bowl.
  • Add the remaining oil and sauté the onion until translucent, 5 minutes. Stir in the garlic, paprika, chili flakes and salt; cook one minute more. Add the cherry tomatoes and cook until they’ve begun to blister, soften, and release their juices, about 5 minutes.
  • Return the sausage to the pot, along with the potato, stock or water, and bay leaf. Bring to a boil over high heat, then reduce to medium-low. Simmer the soup until the potatoes are tender, about 15 minutes.
  • Fold in the kale and beans and continue to simmer until soft, another 10 minutes. Taste for seasoning and add more salt as necessary.
  • Ladle the soup into bowls and enjoy alongside crusty bread.


Recipe from Feed Me Phoebe.
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