This is a very flavorful soup that is a comfort food for my family. The recipe was given to me by my Portuguese mil over 30 yrs ago. Her mother had passed it on to her. This soup is easily stretched to make more servings. The Chorizo gives the broth a good base for adding another can of beans or more pasta or a little water. Soul warming for a cold night, serve with a warm crusty bread. A great next day soup. Freezes well.
- Remove casing from sausage and cut into smaller than bit sized pieces.
- Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes.
- Drain on paper towels.
- Add other ingredients except kale,& pasta.
- Bring to boil and simmer 10 minutes.
- Add kale, and pasta and simmer about 8 minutes until both are tender.
- Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.
- Serve piping hot.
I get a lot of kale from my summer CSA, so how to use it up is always a question. This soup is a great way to use up it up (despite making it on a 90 degree day!), and it freezes well. Perfect for a "what am I going to bring for a work lunch?" question, with a slice of toasted sourdough break alongside.<br/><br/>Few changes - I used sweet sausage, and added an additional 2 cups of chicken stock, as the liquid will get soaked up by the potatoes and pasta. Added 2/3 of a cup of orzo instead of the 1-1/2 cups of ditalini.
Delicious! I took some advice from other posters and added the 2 gloves of garlic while sauteing the onions and sausage (the recipe calls for chorizo however, I used linquica). I cut the pasta down to one cup from the one and half the recipe calls for and the potatoes I used were average sized not "large". I also added some red pepper flakes to add a little extra heat! This will certainly be my Kale Soup Recipe for the rest of my life!!! Obrigado
I made this soup during my Dad's last visit. I am half Portuguese on my father's side, but by the time I was born, my Nana had long ago hung up her apron and her desire to cook. This was the first time I had made or tried this rich and hearty meal. Blue and I loved it, but for my dad, it was really a treat. He said it was every bit as good as the one he remembered from his childhood visits to Rhode Island. I served it with crusty buttered rolls and Nana's "Pappish" (Portuguese Sweet Rice). The entire meal was a hit of epic proportions.