Portuguese Chourico and Kale Soup
A hearty soup of chourico sausage, kale, potatoes, and kidney beans in a garlicky broth, a staple of Rhode Island's Portuguese-American households.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16
- carbs
- 30
- protein
- 18
- calories
- 340
Instructions
- 1
Heat olive oil in a large soup pot. Cook and brown the chourico slices for about 5 minutes.
- 2
Add the onion and garlic. Cook until they soften and smell fragrant.
- 3
Pour in the chicken broth. Add the diced potatoes.
- 4
Simmer until the potatoes are fork-tender, about 20 minutes.
- 5
Stir in the kidney beans and kale.
- 6
Simmer until the kale is tender, about 10 minutes.
- 7
Season to taste with salt, pepper, and red pepper flakes.
- 8
Ladle the soup into bowls. Serve hot with crusty bread.
Chef's tips
Slice the kale into very thin ribbons so it wilts evenly through the broth.
Storage
Refrigerate up to 4 days; flavor improves the next day.
Reheating
Reheat gently on the stovetop over medium-low heat.
Common mistakes to avoid
- •Adding kale too early, causing it to overcook and turn mushy.
- •Under-seasoning the broth since chourico varies in saltiness.
Serving suggestions
Cooked Portuguese Chourico and Kale Soup?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Rhode Island
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
