Rachel Ray’s Portuguese Chorizo and Kale Soup: A Family Favorite

As the weather cools and the leaves turn golden, there’s something about a warm, hearty soup that makes fall feel complete. One of my family’s all-time favorites is Portuguese Chorizo and Kale Soup. Not only is this dish packed with flavor, but it’s also made with ingredients fresh from our garden—specifically, kale, onions, garlic and potatoes. Growing our vegetables adds an extra layer of love and care to this meal, making it even more special as we embrace the autumn season. I’ve made this recipe since the early 2000s, ever since I saw Rachael Ray whip it up on Food Network. Over the years, it has become a tradition in our household, warming us up during the cool fall evenings.

The History of Portuguese Chorizo and Kale Soup

Portuguese cuisine is known for its bold flavors, fresh ingredients, and comforting dishes. Chorizo (aka. Chourico) and kale soup, or “Caldo Verde,” is a traditional Portuguese soup that dates back to the northern region of Portugal. Initially made by rural farmers, this filling soup used simple ingredients like potatoes, kale, and chorizo, a spicy Portuguese sausage that adds a smoky depth. Over time, this recipe has evolved and been embraced by families worldwide, including ours.

The combination of garden-fresh kale, homegrown potatoes, and chorizo creates a rich, satisfying soup perfect for chilly evenings. While we’ve made a few tweaks to the recipe over the years, the essence of this traditional Portuguese soup remains the same, and it continues to be one of our go-to meals when fall arrives.

Why This Soup is a Fall Favorite

Fall is a season that calls for cozy, hearty meals, and this Portuguese Chorizo and Kale Soup hits the mark every time. Here’s why we love it:

1. Hearty and Filling: The potatoes and chorizo balance starch and protein, making this soup a complete meal in a bowl.
2. Packed with Nutrients: Kale is a nutritional powerhouse, loaded with vitamins A, C, and K, as well as antioxidants and fiber. Growing it in our garden allows us to enjoy its freshness at its peak.
3. Flavorful and Comforting: The combination of smoky chorizo and earthy kale creates a rich, savory broth that’s comforting and satisfying.
4. Simple and Quick to Prepare: This recipe is straightforward, making it an excellent option for busy weeknights. It requires minimal prep work, and the soup comes together in about 45 minutes.
5. Perfect for Leftovers: This soup tastes even better the next day! The flavors meld together, making leftovers a delicious lunch or dinner option throughout the week.

Now, let’s dive into how to make this fall favorite!

Ingredients You’ll Need

Here’s a list of ingredients to make Portuguese Chorizo and Kale Soup. The recipe is versatile, so feel free to adjust the proportions based on your preferences.

• 2 tablespoons olive oil: For sautéing the vegetables and sausage.
• 1 pound diced chorizo, casing removed: This Portuguese sausage is the star of the soup, adding a smoky, spicy flavor.
• 1 large onion, chopped: Adds a sweet, savory base to the soup.
• 4-6 cloves garlic, minced: Garlic brings out the depth of flavors in the soup.
• Four large Yukon gold potatoes, peeled and cubed: These add a creaminess to the soup and can be blended or left in cubes as we do. I grow these in my garden, which makes them even more special.
• 1 quart chicken or vegetable broth: The soup base; use homemade or store-bought.
• 2 bay leaves: Adds subtle aromatic flavors.
• 1 bunch of kale, chopped: The hearty green that gives this soup its healthy, vibrant touch. Our garden-grown kale has the freshest flavor and adds a personal touch to the soup.
• 1 (15-ounce) can of diced tomatoes
• 1 (15-ounce) can of garbanzo beans (chickpeas), drained and rinsed
• Salt and pepper to taste: Seasoning to balance the flavors.
• Optional: 1/2 teaspoon crushed red pepper flakes: If you like a bit of heat, this will give the soup an extra kick.

How to Make Portuguese Chorizo and Kale Soup

This recipe is easy to follow. Here’s how to make it:

Step 1: Sauté the Potatoes and Onions

In a large pot, heat the olive oil over medium heat. Add the sliced onions and cubed potatoes. Cover and cook until browned, stirring occasionally, about 5 minutes.

Step 2: Add the Aromatics

Add the garlic, bay leaves and kale to the same pot. Cover and wilt the greens, about 2 minutes. The garlic will become fragrant and add a delicious aroma to the soup.

Step 3: Add the Other Ingredients

Add the beans, tomatoes, chorizo, and broth to the pot and bring soup to a full boil. Then reduce the heat to medium and cook 5 to 10 minutes longer or until potatoes are tender. If you prefer a bit of heat, now’s the time to add the crushed red pepper flakes.

Step 4: Season and Serve

Taste the soup and season with salt and pepper to your liking. Once seasoned, remove the bay leaf and ladle the soup into bowls. Serve with a slice of crusty bread for dipping, and enjoy!

Related Read: Simple Sourdough Bread Recipe Easy Steps For Delicious Results.

Tips for Making the Best Portuguese Chorizo and Kale Soup

• Use Fresh Kale: Since I grow my kale, it’s incredibly fresh in the soup. Fresh kale from a local farmers market is an excellent alternative if you don’t have a garden.
• Try Different Potatoes: Yukon gold potatoes are perfect for their creamy texture, but you can also use russet potatoes if you have them.
• Customize the Spice Level: Chorizo is already spicy, but if you love extra heat, add more red pepper flakes or even some diced jalapeños.
• Double the Recipe for Leftovers: This soup stores well in the fridge and freezes beautifully. Double the batch and freeze individual portions for quick lunches or dinners later.

The Joy of Growing Your Ingredients

There’s something gratifying about growing your food and incorporating it into family meals. In our garden, we grow kale and potatoes that we use in this soup, and it always adds an extra sense of accomplishment and connection to the earth. The freshness of garden-grown kale is unbeatable, with a crispness and flavor that store-bought varieties can’t match. Similarly, harvesting our potatoes gives the soup a homegrown quality that brings our family closer to the roots of this traditional dish.

Health Benefits of Portuguese Chorizo and Kale Soup

This soup isn’t just delicious—it’s also packed with nutrients:

• Kale is loaded with vitamins, minerals, and antioxidants. It’s a great source of fiber and can help support digestive health.
• Potatoes provide complex carbohydrates, which offer sustained energy and keep you full for longer.
• Chorizo is not the healthiest component, but it offers a flavorful source of protein and adds a satisfying smoky depth to the soup.

Pairing these ingredients with a warm broth creates a nourishing and hearty meal that satisfies your taste buds and nutritional needs.

A Family Tradition That Warms the Soul

Our family looks forward to making this Portuguese Chorizo and Kale Soup every fall. Whether enjoying it around the dinner table or packing it up for a cozy lunch, it’s a dish that brings warmth and comfort with every bite. The combination of hearty ingredients, smoky sausage, and vibrant garden-grown kale creates a well-balanced meal perfect for the cooler months. I hope you enjoy this recipe as much as we do!

In Summary

This fall, why not bring a bit of Portuguese tradition into your home with this delicious chorizo and kale soup? It’s the perfect recipe to enjoy on a chilly day, providing nourishment, flavor, and comfort. Give it a try, and let it become a new family favorite in your kitchen. Let me know in the comments below if you try this soup or have a fall favorite soup that your family loves.

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