8 Reviews

If I make changes to a recipe, I usually try to wait until I've made the recipe the "right way" before reviewing, but this time - having substituted carrots for potatoes only - I'm not waiting. The major distinction I saw between this and other kale soup recipes on the site was the addition of the diced tomatoes, which is just lovely. With the slightly bitter kale, the neutral beans and meaty sausage (oh, that's another change: I browned and crisped the sausage first, removed it from the pan and let people sprinkle the crunchy bits on the tops of their bowls at the end), the soup needs something bright and acidic like the tomatoes. To be honest, a shot of balsamic in individual bowls balances flavors even better, but this recipe can stand solidly on its own. I'll make this soup again, I'm sure, with only slight tweaks like the balsamic, and maybe some boullion or soy to boost umami.

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Vinya November 19, 2010

Great soup! I would have liked more potatoes in it (maybe double or triple). I thought I had cannelini beans, but only had garbanzos, so I used those, though I think this would be even better with the cannelinis. It took an hour to make, but I was prepared for that, since I had read reviews on Food Network's site (and it makes sense that prep takes longer than 10 minutes -- really about 25 minutes, and that potatoes take longer to cook than stated). I used chicken chorizo. I have never bought chorizo before, so mistakenly ended up with the raw Mexican kind, that you squeeze out of its casing and cook first. Nonetheless, it imparted a wonderful smoky flavor, which permeated the entire dish. It is good that I only used half a pound of it though, since that made it plenty spicy. When I make this again, I will skip the beginning steps where the potatoes are in the pot without liquid, it stuck really bad and burned onto the pot, despite stirring frequently. The recipe makes a lot, enough for 6 big eaters. With the chicken chorizo I used (and the fact that this feeds 6), fat is only 9 grams per serving. I definitely recommend this yummy soup!

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Maito December 07, 2007

This wonderful,so full of flavour ,it is this recipe that made us fall in love with chorizo.

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michelle jadaa November 27, 2012

Excellent. I didn't have kale nor did I have the chirizo. I subbed fresh spinach and smoked ham shoulder in equal amounts. I noted that another reviewer had added carrots and balsamic vinegar, which I had found to be a nice addition. I also let this simmer covered for a very long time >1 hour, it really brought everything together nicely. We will be having this again, served with Favorite Cornbread from this site. Thanks for sharing!

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Larawithoutau November 26, 2012

This is a great soup! I followed the recipe exactly, and added some carrots and about a half cup of cooked rice. Like other reviewers, I really liked that this one contained tomatoes. A bit different, but in a good way! Thanks for the recipe...

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Jostlori January 13, 2012

I have used Rachel Ray's Portuguese Chourico & Kale Soup recipie and have adapted it in a simular way. Although I use Linguicia & add carrotts. It's a great receipe and I make it all the time.

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Bella Mia March 24, 2009

Aussie Swap#25: Delicious and filling soup!! We all enjoyed this soup!

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Mom2Rose February 09, 2009

I thought this soup was delicious! It took me a little longer to prep and cook, but I'm probably not as fast as Rachael Ray! I used some kale and some beet greens, and didn't have true chorizo, so instead used a spicy Italian sausage that I had available. This was a filling and satisfying lunch! Thanks so much, BarbryT! Made for PAC Spring 2008.

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Susiecat too April 29, 2008
Portuguese Chourico and Kale Soup (Adapted from Rachael Ray)