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Portuguese Kale Soup Recipe

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4.2 from 15 reviews

Portuguese Kale Soup is a hearty and comforting one-pot meal featuring crispy smoked sausage, tender potatoes, cannellini beans, and fresh kale simmered in a flavorful broth. This nourishing soup is perfect for chilly days, delivering warmth and robust flavors typical of Portuguese cuisine.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Portuguese

Ingredients

Meat and Vegetables

  • 1 pound (450 g) smoked sausage, sliced (linguiça, chouriço/chorizo, or kielbasa)
  • 1 medium onion, diced
  • 4 garlic cloves, finely chopped
  • 12 cherry tomatoes, halved
  • 1 ½ pound (700 g) potatoes, peeled and diced
  • 6 cups (125 g) kale, stems removed, chopped

Pantry & Stock

  • 2 tablespoons olive oil
  • ¼ teaspoon red chili flakes
  • 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
  • 6 cups (1.5 kg) low-sodium chicken stock
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the Sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced smoked sausage and fry for 4-5 minutes until it becomes slightly crispy, releasing its flavorful oils.
  2. Sauté Aromatics: Add the diced onion, chopped garlic, and red chili flakes to the pot with the sausage. Cook for about 3-4 minutes until the onion turns translucent and the mixture is fragrant.
  3. Add Tomatoes and Potatoes: Stir in the halved cherry tomatoes and diced potatoes, mixing well to combine all ingredients evenly in the pot.
  4. Simmer with Stock and Beans: Pour in the low-sodium chicken stock and add the drained cannellini beans. Increase the heat to bring the soup to a boil, then reduce to a simmer. Let cook uncovered for 20-25 minutes or until the potatoes are tender.
  5. Add Kale and Season: Stir in the chopped kale and cook for an additional 5-7 minutes until the kale is wilted but still vibrant. Season the soup with salt and freshly ground black pepper to taste.
  6. Serve Warm: Remove from heat and ladle the soup into bowls. Enjoy this comforting Portuguese kale soup as a satisfying meal perfect for cold weather.

Notes

  • For a vegetarian version, substitute the smoked sausage with smoked tofu or omit it completely.
  • Using low-sodium chicken stock helps control the saltiness of the soup; adjust seasoning accordingly at the end.
  • Feel free to add a squeeze of lemon juice or a dash of vinegar before serving to brighten the flavors.
  • This soup stores well in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stovetop to preserve the texture of the kale and beans.

Find it online: https://zaracooking.com/portuguese-kale-soup-recipe/