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.
Bitsie - this soup is amazing! All of the 5-star reviews were spot on. I found this recipe by searching for "kale soup".<br/><br/>I never bought chorizo and didn't know what to expect. I sent my husband to the store and he called and asked if I wanted pork or beef. I said to get one of each. So, when I started to make the recipe, there was no "cutting it into pieces" because it came in a tube and blopped out like mush! I was a little skeptical at this point! Are there different types of chorizo???<br/><br/>Anyway, I followed the recipe and even drained the "mush" on paper towels and it turned out great.<br/><br/>I added a little garlic and some carrots per other recommendations and because I had them. <br/><br/>This soup is so flavorful and good. Not too spicy but with a kick. I used more broth than originally called for and used the pasta and potatoes. <br/><br/>HIGHLY recommended! Thanks again!
This soup is phenomenal, and a great way to use kale! I used hot Italian sausage (couldn't find chorizo), and omitted the pasta. I found that 1 quart of broth was not enough, and added two extra cups. Also, I added the canned kidney beans right at the end to preserve their texture. As some reviewers suggested, next time I will add two cloves of garlic next time, and maybe some carrots. I served this with some homemade bread - thanks for sharing a winner!
This soup is soooo good and very simple and quick to make. I got some fresh kale from my local CSA which inspired me to make kale soup for the first time and I will be saving this recipe for years to come. I did end up using about 3 times the amount of broth because 1 quart was not nearly enough.
This was fab. The chorizo gives it a great smokey flavor. Definitely double the chicken broth or more and I grated some parmesan cheese over the top of each serving. Served with crusty bread, it was a complete meal. My 3 year old loved it as did my husband. Easy way to get your greens!
I was surprise at how delicious and different this recipe was. I enjoyed the full flavor and can't wait to make it again. Though, I think it needs at least 4 more cups of water or chicken broth. Mine can out too dry, unlike a soup.
I agree, this was a REALLY tasty soup. I also did not add the ditalini, but used a 48 oz can of chicken broth, because I thought a quart was just not enough. :)
I grew up with this soup aka "Caldina" my gramma never put kidney beans - just white northern beans and used a soup bone vs chx broth but this recipe was quite delicious - My children loved it!