Best 9 Kale Chorizo Soup Recipes

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In this culinary exploration, we present a tantalizing fusion of flavors and textures with our Kale Chorizo Soup recipe. This delectable dish seamlessly blends the rustic charm of Portuguese cuisine with the vibrant spirit of Spanish flavors. Savor the harmonious marriage of smoky chorizo, earthy kale, and a rich, savory broth infused with aromatic spices. Alongside this main attraction, we offer a delightful array of complementary recipes to elevate your culinary journey. Embark on a taste adventure with our homemade Cornbread, a classic Southern delight with a tender, golden-brown crust and a fluffy, moist interior. Indulge in the creamy decadence of our Avocado Crema, adding a luscious touch to your soup. Enhance your meal with our refreshing Cucumber Salad, a crisp and vibrant accompaniment that cleanses the palate. And for a sweet finale, treat yourself to our delectable Chocolate Chip Cookies, the perfect ending to a satisfying meal. Prepare to tantalize your taste buds with this symphony of flavors and textures.

Here are our top 9 tried and tested recipes!

SPICY CHORIZO AND RED LENTIL SOUP WITH KALE



Spicy Chorizo and Red Lentil Soup with Kale image

This recipe, adapted from "The Alaska from Scratch" Cookbook," by Maya Wilson, transforms a brothy lentil soup into a spicy, warming main dish with the addition of fresh Mexican-style chorizo and chopped kale. This simple winter dinner also features carrots, which grow unusually sweet in Alaska's summer light and temperatures, and are a root-cellar staple. Sweet or spicy Italian sausage works well as a substitute for the chorizo.

Provided by Julia O'Malley

Categories     easy, soups and stews, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

4 links fresh (uncured) Mexican-style chorizo, casings removed (1 pound)
2 tightly packed cups chopped kale
1 medium onion, chopped
2 medium carrots, peeled and sliced into 1/4-inch rounds
2 stalks celery, sliced 1/4-inch thick
2 garlic cloves, minced
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
2 quarts low-sodium chicken broth
1 14.5-ounce can diced tomatoes, with juice
1 cup red lentils
Crusty bread, for serving

Steps:

  • Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
  • Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.
  • Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
  • When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 917 milligrams, Sugar 4 grams

POTATO SOUP WITH KALE AND CHORIZO



Potato Soup with Kale and Chorizo image

Provided by Roy Finamore

Categories     Soup/Stew     Potato     High Fiber     Lunch     Sausage     Spice     Kale     Winter     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 8

5 tablespoons olive oil, divided
1 large onion, chopped (about 2 cups)
8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
2 teaspoons smoked paprika*
1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
8 cups low-salt chicken broth
1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)
3 cups 1/2-inch cubes rustic bread

Steps:

  • Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.
  • Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • Divide soup among bowls. Top with croutons and serve.
  • *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

TUSCAN KALE SOUP WITH CHORIZO



Tuscan Kale Soup with Chorizo image

Categories     Soup/Stew     Pork     Vegetable     Sausage     Kale     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

1 large onion, finely chopped
3 tablespoons olive oil
1 1/2 lb boiling potatoes
8 cups water
1/2 lb Spanish chorizo (spicy cured pork sausage), cut into 1/2-inch pieces
3/4 lb lacinato or regular kale, center ribs discarded and leaves cut crosswise into thin slices

Steps:

  • Cook onion in oil in a 5-quart pot over moderate heat, stirring occasionally, until pale golden. Meanwhile, peel potatoes and cut crosswise into thin slices. Add to onion and cook, stirring occasionally, 4 minutes. Add water and salt to taste and simmer until potatoes are very tender, about 15 minutes.
  • Cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer to paper towels to drain.
  • Coarsely mash potatoes in pot with a potato masher (do not drain). Stir in chorizo and simmer 5 minutes. Stir in kale and simmer until just tender, 3 to 5 minutes. Season with salt.

CREAM OF POTATO WITH CHORIZO AND KALE SOUP



Cream of Potato with Chorizo and Kale Soup image

I invented this soup with what I had in my fridge. I live alone, so this version only makes two servings. Scale up for more deliciousness! Garnish with spring onion and serve.

Provided by Solariee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 13

2 cups chicken broth
1 cup water
3 potatoes, peeled and chopped
1 tablespoon vegetable oil, or as needed
1 onion, chopped
½ cup sliced mushrooms
1 broccoli stalk, peeled and chopped
½ cup chopped chorizo sausage
2 cloves garlic, chopped
1 cup finely chopped kale
salt and ground black pepper to taste
¼ cup heavy whipping cream
¼ cup light cream

Steps:

  • Bring chicken broth and water to a boil in a saucepan; cook potatoes in the boiling broth mixture until soft, 15 to 20 minutes. Mash or blend potatoes into the broth using a potato masher or fork.
  • Heat vegetable oil in a skillet over medium heat; cook and stir onion, mushrooms, and broccoli stalk until softened, 5 to 10 minutes. Add chorizo to onion mixture and cook over low heat until chorizo is heated through, about 5 minutes; stir in garlic.
  • Stir onion-chorizo mixture into potato mixture; bring to a simmer. Add kale, about 1/4 cup at a time, to mixture, cooking until kale wilts before adding more. Season soup with salt and pepper.
  • Reduce heat to low and stir heavy whipping cream and light cream into soup; cook until heated through, about 1 minute.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 36.9 g, Cholesterol 47.5 mg, Fat 20.3 g, Fiber 5.4 g, Protein 13.1 g, SaturatedFat 8.1 g, Sodium 864.3 mg, Sugar 3.7 g

KALE, POTATO, BEAN, & CHORIZO SOUP -CANNING RECIPE-



Kale, Potato, Bean, & Chorizo Soup -Canning Recipe- image

This is one of my favorite soups that I make at home. You can use any variety of Chorizo that you prefer. I use a veal chorizo that I get from my grocery store, it has a pretty good kick to it and a well-rounded spice mixture. I like to use kale from my garden but you could easily swap it out for collards, spinach, or chard. Play around with it, its an easy recipe for that =) Please note that the addition of milk or cream is meant to go in when serving the canned soup, during re-heating, not before canning.

Provided by shelteredcreature

Categories     One Dish Meal

Time 2h30m

Yield 8 pints or 4 quarts, 8-12 serving(s)

Number Of Ingredients 11

1 lb dried great northern beans
1 lb chorizo sausage
1 lb diced potato
1 cup diced celery
1 cup diced shallots or 1 cup onion, of your choice
1 whole head of garlic, peeled and chopped fine
10 cups chicken stock or 10 cups water, plus additional
1 bunch kale, thoroughly washed, stems removed
salt & freshly ground black pepper
2 -3 tablespoons of your favorite hot sauce (optional)
heavy cream or milk, for serving

Steps:

  • Beans: Soak your washed and sorted dried beans overnight, or at least 12 hours, covered by 2 inches of water, then rinse and drain. Or, you can perform a quick soak by following the instructions on the bag of beans. (I did the quick soak method with great success).
  • Prep your Pressure Canner and jars/lids according to the manufacturers specifications.
  • Cook your Chorizo in a large Dutch Oven, or other large, heavy pot, over meduim heat, breaking it up into smaller pieces as it cooks. When done, remove chorizo and set aside. Depending on your preference, you can leave all of the remaining chorizo grease in your pot or drain some off to reduce the fat.
  • Saute the celery, shallots, and garlic to the chorizo grease until the mixture begins to soften, about 5-10 minutes. Meanwhile, take your washed and stemmed kale and tear it into small, rough pieces and set aside.
  • Add the soaked and rinsed beans to the vegetable mixture and the chicken stock. Set heat on high and bring to a boil. Boil for about 20 minutes, or until the beans begin to soften. Add the kale, potatoes, and chorizo to the pot, stir well, and let it return to a boil, continue to boil for another 10 minutes. Season with salt and pepper. If soup looks too thick, thin down with water or chicken stock and taste to see if more seasoning is needed. Remember, the beans and potatoes will soak up some of the liquid and soup will thicken during the canning process. At this point, I like to add 2 tablespoons of garlic chile hot sauce, since beans do tend to makes soups a little bland after canning. Ladle into prepared jars and pressure can for 1 hour and 20 minutes for pints and 1 hour and 30 minutes. This recipe will make about 8 pints, if not a little more.
  • To serve soup, pour soup into a sauce pan and bring to a simmer over medium-high heat. Stir in 1/2 cup each of water and heavy cream or milk per pint, 1 cup each per quart, simmer to heat through and serve. Goes especially well with garlic bread for dipping.
  • -Tip- Cut the celery and shallots fairly small, but cut the potatoes to a larger dice, appx a half to 3/4 inch, so they are not so likely to fall apart during the cooking process.

Nutrition Facts : Calories 637.1, Fat 26.3, SaturatedFat 9.4, Cholesterol 59, Sodium 1165.8, Carbohydrate 64.5, Fiber 13.5, Sugar 6.7, Protein 36.5

CHICKPEA SOUP WITH SHREDDED KALE AND CHORIZO



Chickpea Soup With Shredded Kale and Chorizo image

I am a big fan of chickpeas and chorizo so this sounds like a good bet. I found this recipe in February 2008 copy of the British cookery magazine, Olive.

Provided by Sarah_Jayne

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

25 fluid ounces chicken stock
1 teaspoon olive oil
1 onion, chopped
2 garlic cloves, chopped
2 (15 ounce) cans chickpeas, drained
1 dried chili, chopped
5 ounces curly kale, shredded
4 slices chorizo sausage, shredded

Steps:

  • Fry the onion and garlic in the olive oil in a large pan.
  • Add the chickpeas,chicken stock and chilli.
  • Cook for about 10 minutes.
  • Stir in the kale and cook for 3 minutes.
  • Spoon into bowls and top with the chorizo.

KALE & CHORIZO SOUP



Kale & Chorizo Soup image

Make and share this Kale & Chorizo Soup recipe from Food.com.

Provided by rghinkle

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

600 g chorizo sausages
1 onion
1 tablespoon olive oil
2 cloves garlic
1 kg potato
200 g chopped kale
1 liter chicken stock
1 pinch salt
1 pinch pepper

Steps:

  • Dice the onion and finely chop the garlic.
  • Wash the kale and remove the stems.
  • Peel and dice the potatoes.
  • Thickly slice the sausage.
  • Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
  • Stir in the garlic and potatoes and cook for a further 10 minutes.
  • Add the kale leaves and cover with the stock.
  • Simmer for 30 minutes adding more stock to keep everything covered.
  • Season to taste and serve with crusty bread.

SPANISH-STYLE WHITE BEAN, KALE AND CHORIZO SOUP



Spanish-Style White Bean, Kale and Chorizo Soup image

In the early '90s, I went on a weeklong press trip to Spain. Other than learning everything there is to know about olive oil, the stated purpose of our trip, all we did for a week was eat ourselves silly and drink many bottles of beautiful Spanish wine. Not surprisingly, I fell in love with Spanish cuisine. Based on impeccably fresh ingredients, it is gutsy, flavorful, and simple.

Provided by Food Network

Time 2h45m

Yield 6 servings

Number Of Ingredients 14

1/2 pound dried white beans, such as Great Northern, rinsed and picked over
8 1/2 cups chicken stock, (preferably homemade)
1 bay leaf, preferably Turkish
Kosher salt
Pinch saffron threads
2 tablespoons extra-virgin olive oil
3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice
1 large onion, finely chopped
4 garlic cloves, minced
1 large red bell pepper, finely diced
1 tablespoon sweet paprika
1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped
Freshly ground black pepper
Sherry vinegar, to taste

Steps:

  • Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. Remove and discard the bay leaf.
  • Soak the saffron in the remaining 1/2 cup chicken stock.
  • Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.

PORTUGUESE KALE AND CHORIZO SOUP



Portuguese Kale and Chorizo Soup image

I was jonesing for a good soup, and my daughter (who is a classically trained chef btw) concocted this recipe. Don't be intimidated by the length of ingredients - most of these items are probably lying around your kitchen already! A great hearty soup.

Provided by Glenda Purvis

Categories     Other Soups

Time 50m

Number Of Ingredients 14

2 Tbsp vegetable oil
1 medium onion, chopped
10 clove garlic, crushed
1 1/2 tsp thyme, dried
1/2 tsp crushed red pepper
8 oz dry-aged spanish chorizo, cut into bite-sized pieces
1/4 c white wine
3 Tbsp flour
1 bunch lacinato kale, chopped
8 c chicken broth
4 c water
1 bay leaf
4 medium potatoes, diced
salt to taste

Steps:

  • 1. Cook onions and garlic in oil over medium heat until translucent in a soup pot.
  • 2. Add thyme and red pepper. Let flavors infuse for a minute, then add the chorizo; cook for 4 minutes.
  • 3. Deglaze with the white wine. Add flour to soak up excess fat from the chorizo; add the kale.
  • 4. Pour chicken broth and water into the pot with the bay leaf; stir and then toss in the potatoes.
  • 5. Add salt to taste.
  • 6. When the potatoes are done, the soup is done.
  • 7. Happy eating!

Tips:

  • Use fresh, hearty kale: Look for kale with dark, vibrant leaves and no signs of wilting or yellowing.
  • Choose a flavorful chorizo: Spanish chorizo, with its smoky, spicy paprika flavor, is a classic choice for this soup, but Mexican chorizo or Portuguese linguiça can also be used.
  • Don't overcrowd the pot: When adding the kale, do it in batches so that it cooks evenly and doesn't steam instead of sautéing.
  • Use a variety of beans: The recipe calls for white beans, but you can also use chickpeas, black beans, or kidney beans. Or use a mix of your favorites.
  • Add some greens: A handful of chopped spinach or arugula adds a nice pop of color and extra nutrients.
  • Top it off: Serve the soup with a dollop of sour cream, a sprinkling of grated cheese, or a drizzle of olive oil.

Conclusion:

This kale and chorizo soup is a hearty, flavorful meal that's perfect for a cold winter day. It's packed with healthy ingredients like kale, beans, and chorizo, and it's easy to make. So next time you're looking for a delicious and nutritious soup, give this recipe a try!

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