Kale Soup With Potatoes and Sausage

By Molly O’Neill

Published January 28, 2023

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
1 hour 30 minutes
Rating
5(6,670)
Comments
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Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.

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Ingredients

Yield:4 servings

  • 1 pound linguiça or uncured Spanish chorizo, sliced into ⅛-inch-thick coins

  • 1 large onion, peeled and chopped

  • 2 large baking potatoes, peeled and cut into ¼-inch cubes

  • 1 garlic clove, peeled and minced

  • 1 ½ bunches kale, stemmed and coarsely chopped (about 6 cups)

  • 4 cups chicken broth, homemade or low-sodium canned

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons kosher salt (such as Diamond Crystal)

  • Freshly ground black pepper

  • 3 plum tomatoes, cored and cut into ½-inch dice

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

55 grams carbs; 79 milligrams cholesterol; 612 calories; 13 grams monosaturated fat; 6 grams polyunsaturated fat; 11 grams saturated fat; 32 grams fat; 5 grams fiber; 1535 milligrams sodium; 27 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the potatoes and garlic, and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.

  2. Step 2

    Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

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Ratings

5 out of 5
6,670 user ratings
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Comments

Jeannine M.

I loved this soup but I don't think it needed the 2 tsp of salt. Once the linguica rendered its fat it was really quite salty on its own. If I were making it again I would taste it after simmering with chicken broth and vinegar and then add only as much salt as needed.

Jeanne Medeiros

Hi - I am 100% Portuguese and I have to call out the one false note in this recipe - balsamic vinegar. My mother and grandmother never used it and probably never heard of it. They always used cider vinegar

Ruth S

Some traditions add white beans. And more tomatoes. Getting good linguica is primary.

AV

I made this for a large group dinner so I doubled the recipe and made some changes by choice and/or chance as follows… subbed andouille sausage bc that’s all the store had…only used 2 bunches of kale and I would’ve preferred a truly doubled amount (3 bunches) but didn’t want to prep that much kale. Could’ve subbed with some spinach but forgot to grab it… used canned diced san marzano tomatoes… added salt to taste instead of 4 tsp. When all was said and done, the soup was a HUGE hit and everyone wanted the recipe! Delicious!

Diane Whitt

Did those adding canned beans add the liquid too?

Elm

Very good. Used chicken sausage.

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