Portuguese Chourico and Kale Soup

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This[ soup is a winter wonder.]

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 3 medium white waxy potatoes, like yukon golds, peeled and diced
  • 2 medium onions, chopped
  • 4 to 6 cloves garlic, chopped
  • 2 bay leaves, fresh or dried
  • 1 pound kale, coarsely chopped
  • Coarse salt and pepper
  • 1 (15-ounce) can garbanzos ( chick peas), drained and rinsed
  • 1 can diced tomatoes
  • 1 pound diced chourico, casing removed
  • 1 quart chicken broth
  • Warm, crusty bread
Directions

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, 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.

Serve soup with hunks of crusty bread and butter.

Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.


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    This soup is delicious and so easy! I've made it 4-5 times now and each time I like it more and more!
    I loved this soup so much I was looking forward to the 6th serving I had! I modified it a bit though: swapped sweet potatoes for white, added Braggs Aminos to it, and a LOT more garlic. But I don't doubt it was delicious just as the reciepe said to prepare it also!
    This soup is amazing! Easy to make and my husband and I love it. We did change a few things, made it a little healthier. Used sweet potatoes instead of white, used lean chicken, spinach and mozzarella sausage instead of chourico, also added more kale.  
    I am making it for the second time today in the crock pot to take to a party. I'm sure everyone will love it as much as we do!  
    Thanks for a great/easy recipe!
    This recipe is a winner for cool winter nights when you're short on time. With a minimal amount of prep work, and about 1/2 an hour, our dinner was on the table. The smell of this cooking call everyone in, literally. This will be a regular on our soup list- Thanks!
    Too die for!!! I never review reciepts but I had to with this one. I followed the recipe except couldn't find dried chorizo so I used 1/2 lb or lose chorizo and 1/2 lbs of mild italian sausage. I combined them, fried them up and added them to soup at the end of the recipe. It was delicious and the right amount of heat... not too hot but still a little kick. I also used more kale than called for and I would recommend doubling the broth.
    I am so glad I read the reviews before making this dish. I found the mexican cherizo and decided it was too hot. I then made it with mild Italian sausage and it was still a bit spicy for our taste. Definitely add two cans of 15 oz diced tomatoes and even more broth. I will split this recipe in half my next time. It made a lot. We thought it was very good.
    My boyfriend requested this soup that his Portuguese grandmother used to make for his birthday dinner, but he didn't have the recipe. He told me the ingredients so I just Googled Portuguese soup recipes.This Rachel Ray recipe was the only one I found with chick peas and chourico (most had ham bone or kielbasa).He said it also had linguica it, so I just added it in with the chourico. 
    I loved that this recipe took only 30 minutes vs. the two hours or more to slow cook that many other recipes called for. I don't have time for that on a weeknight as a working mom!  
    I have never eaten this soup before so I had no idea what it tasted like, and I was worried that he would not like his birthday dinner, but he absolutely loved it! He said it tasted just like his grandmothers and he was very impressed since it was my first time making it. 
    It had just enough spiciness but not too much for my very picky nine year old son.Thank you for making this recipe so delicious for everyone and easy too! 
     
    a most delicious soup, certainly my favourite
    A robust meal that has consistently pleased a diverse array of palates.
    This soup is amazing! The only changes I made were using white beans instead of garbanzo and turkey kielbasa instead of the chaurico. So easy and satisfying, will make this many more times to come!
    YUM! So easy to make.. followed the recipe almost completely- I used 1.5 onions ( I am not a big fan of cooked onions and added a little bit of water ( cup . It paired well with dry crisp Rose wine.
    I've never had kale, so when it was delivered today, I wasn't sure what to do with it. 
     
    I used Mexican Chorizo and added 1 qt of fresh tomato juice from the garden. It was incredible and would easily serve 12+, so I split it in half about 10 minutes before it was done & used a foodsaver to freeze half for another meal!  
     
    Really easy & delicious soup!
    I am Portuguese and from New Bedford. I have had kale soup in many different variations. We have kale soup many times a year. I have made this recipe as part of my liking kale soup. 
    It sounds like Rachel is not Portuguese and so would her take on kale soup would be different.  
    I think adding what you like best is the key.  
     
    Regards, 
    Gil Sequira 
     
    P.S. 
    Using both linguica and chourico makes the soup even better.It can be bought at many places online. 
    Born and raised in New Beige myself, I agree, it's a must to have both chourico and linguica as well...it isn't right if they aren't both in there!
    Great soup. I used Portugese linguica instead of the chorizo (milder and substituted lentils for garbanzo beans. Absolutely superb! You can also throw in a few carrots or peas or whatever you have leftover and it works. Great soup!
    Very hearty! First fried up 2 lbs of bulk Italian sausage-took out with a slotted spoon and then fried the potatoes, onions and garlic in the sausage oil. Then added everything to a big pot- also added in some white Navy beans. Love the sausage flavor-added Pecorino Romano cheese, toasted up some Rosemary bread-great dinner for a cold Winter day!
    This is definitely five stars~~rich, hearty and EASY, we loved every "delish" bite ~~ thanks, Rachel.
    Absolutely delicious! I've always been scared of cooking kale, but this de-mystified this vegetable for me. I did half the sausage amount and switched the chorizo for mild italian chicken sausage (what I had on hand, and added a tsp of red pepper flakes at the same time I seasoned the soup. In the future, I am going to brown the chicken sausage first, take it out of the pot and set aside. Then continue with the onions (sans potato - it doesn't need it. Thanks to other readers, I used a large can of diced tomatoes. That, along with the chicken stock, there was plenty of liquid to make the soup.  
     
    Not sure the size of the people that was expected when it was listed as serving 4. But with the beans, potatoes, sausage and kale, this easily feeds 6 as a light meal or 8 as an appetizer.
    Amazing! I switched the chorizo for Italian sausage. My boyfriend loved it and kept asking for more.
    This is a great and easy way to make this particular soup. Might not be completely authentic, but considering you're making it at home, it still works. It's also a good base recipe for substitutions you may need to make.
    My biggest modification is to decrease the amount of sausage dramatically if I put it in the soup, or compromise and fry it up separately and serve it as a side you can sprinkle on, for the sake of marital bliss. The way my husband likes it, some sort of meat on bones belongs in the soup, so the cooking time the way he'd prefer it is often measured in hours, not minutes. 
     
    My husband loves this kind of stuff, I'm not a huge fan of traditional kalt soup, as it takes hours and hours of slaving away in the kitchen, and he won't do it. I like the quicker, lighter version, although if I don't separate the sausage, it's too spicy for my lighter, Scandinavian palate, and sensitive GI tract. 
     
    If you're a fan of light, simple flavours, you might want to look at other recipes. My husband gives it 5 stars, I'm teetering between 2 and 3. So I make it for him, and cook something else for myself.
    Rating before trying...
     How can there be so many reviews for this recipe and no one has asked what size can of diced tomatoes???
     Makes me wonder if anyone has even made this recipe!
     Perhaps the reason why so many are adding extra chicken stock is because it requires a 32 oz can rather than a 15 OZ and people are assuming she meant 15 oz?
     All ready to try this recipe and went back to see if someone figured this out.
    Portuguese soup has been a staple in my home since birth. Being Portuguese, I've tasted the best. I always like to try every chef's version of this dish. This recipe is very good, though I wouldn't call it Portuguese, not if you substitute the sausage, because it changes the nuance of the entire dish. Also, every community has its own adaptation of this soup, and I haven't had one that was ever bad, but I just can't give this 5 stars... no one could who's ever tasted the real deal !  
    One thing, if you want an easier way to remove the casing on the chourico, before cutting it to pieces, just slice down the entire length of the link, and peel it away from top to bottom.
    I make this recipe over and over again. I substitute potatoes with red ones. I put different types of healthy sausage with red pepper instead of chorizo and sometimes put in bison meatballs. I use red onions. It becomes the tastiest and healthiest meal. Men love it.
    Turned the recipe vegan by adding one more onion, 3 cloves more garlic, half a can more of chick peas, and some ground dried porcini mushrooms for a meaty flavor... and some chili flakes to add the spice that the chorizo would have.
    Easy & excellent! Used Mexican chorizo since that is what is available in our community. Gives it a small kick.
    YUM! I was cooking up some hot Italian sausage and wanted to also cook some kale with it so I was doing an internet search and came up with this recipe. Dinner was a bit late but boy was it good! Highly recommend it! 
    Very good indeed! I used Turnip bottoms and Black eye-peas instead of Potatoes and Garbanzo beans. Yum!
    Super easy to make and tasty! I ended up dumping in a lot of chicken broth--at least 1.5 quarts (or 6 cups to cover all the ingredients in the pot. I also... didn't use chourico, because I didn't know what that was. Instead, I had a pound of frozen bacon, so I cut up and fried that up in the pot before putting in the onions and potatoes (no oil was used. Still, it was delicious! Everything was super easy to prepare--just put it all in the pot and simmer til done! Made a lot, too :
    Ok, you're going to love this recipe. I discovered Kale Soup when I moved to Cape Cod after college, and THIS is the soup I remember! I have a pot on the stove right now, and, yes, it's best with warm crusty bread. Enjoy!
    The soup is delicious. Did have to add additional broth. Difficult to get casings off chourico. Took slightly longer than 30 minutes but once completed it was very good.
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