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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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