Best 6 Portuguese Rapini Soup Recipes

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In the realm of Portuguese cuisine, Rapini Soup reigns supreme, captivating taste buds with its harmonious blend of flavors and textures. This comforting and nutritious soup showcases the versatility of rapini, a leafy green with a slightly bitter flavor that melds seamlessly with other ingredients. Discover two delectable variations of this classic soup: Caldo Verde, a traditional Portuguese soup that combines rapini with potatoes, chorizo, and caldo verde sausage, and Sopa de Grelos, its northern counterpart, featuring tender turnip greens instead of rapini. Both recipes promise a symphony of flavors, enhanced by the addition of savory caldo verde sausage, lending a smoky, garlicky depth. The step-by-step instructions guide you effortlessly through the cooking process, ensuring that every spoonful of Rapini Soup delivers a taste of Portuguese culinary heritage.

Here are our top 6 tried and tested recipes!

GRANDMA'S PORTUGUESE SOUP



Grandma's Portuguese Soup image

Portuguese linguica, cabbage, and pinto beans come together in a traditional Portuguese soup. This recipe is from my grandmother's grandmother, straight from Portugal. You will not find a more delicious Portuguese soup recipe! This recipe will feed 4 adults easily. It serves well alone or with a good bread.

Provided by Nate Barnes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h45m

Yield 4

Number Of Ingredients 9

1 pound dried pinto beans
2 ham hocks
1 large onion, diced
water to cover
7 ounces linguica sausage (such as Silva®), sliced
1 small head cabbage - quartered, cored, and thinly sliced
1 large potato, cubed
1 (8 ounce) can tomato sauce
salt and ground black pepper to taste

Steps:

  • Place beans in a large pot and cover with water. Soak 8 hours to overnight.
  • Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
  • Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 1023.9 calories, Carbohydrate 104.9 g, Cholesterol 111.1 mg, Fat 41.6 g, Fiber 25.5 g, Protein 58.5 g, SaturatedFat 14.7 g, Sodium 1048.7 mg, Sugar 12.6 g

EASY PORTUGUESE KALE SOUP



Easy Portuguese Kale Soup image

An easy and delicious way to impress your family and friends! This recipe has a spin on it by using Polish kielbasa instead of linguica. My fiance cannot get enough of this dish Enjoy!

Provided by rn.leeann

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) package kielbasa (Polish) sausage, diced
3 potatoes, cut into cubes
1 tablespoon salt
1 tablespoon ground black pepper
2 (14.5 ounce) cans chicken broth
1 cup water
1 (15 ounce) can red kidney beans, drained and rinsed
3 carrots, chopped
1 bunch kale, cut into thin ribbons
1 cup small elbow macaroni
6 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
  • Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
  • Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.

Nutrition Facts : Calories 580.3 calories, Carbohydrate 60.5 g, Cholesterol 57.4 mg, Fat 28.2 g, Fiber 10.5 g, Protein 23.4 g, SaturatedFat 8.7 g, Sodium 2718.1 mg, Sugar 6.2 g

PORTUGUESE SOUP



Portuguese Soup image

This is a great soup recipe. Very hearty and tasty

Provided by TXTEACH

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h50m

Yield 8

Number Of Ingredients 13

¼ cup vegetable oil
2 cups chopped onion
1 pound smoked sausage, sliced
1 medium head cabbage, chopped
6 potatoes, peeled and cubed
2 (15 ounce) cans kidney beans
2 cups ketchup
1 (10.5 ounce) can beef consomme
2 ⅔ quarts water
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon salt
½ cup vinegar

Steps:

  • In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
  • Stir in vinegar and simmer 1 hour more. Add more water if needed.

Nutrition Facts : Calories 536.8 calories, Carbohydrate 73.3 g, Cholesterol 36.9 mg, Fat 19.9 g, Fiber 11.9 g, Protein 20.7 g, SaturatedFat 5.6 g, Sodium 2126.9 mg, Sugar 21.5 g

CREAMY POTATO AND RAPINI SOUP



Creamy Potato and Rapini Soup image

I had some rapini in the fridge to use up, so I've adapted a potato/spinach soup recipe. If you don't have rapini - try it with broccoli. The cayenne really makes this soup sing. It doesn't add much heat, but you get a little "tingle" of spice by the end of the bowl.

Provided by Tatia 2

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 onion, diced
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken stock or 2 cups vegetable stock
3 cups water (2 c. for a thicker soup)
3 medium potatoes, diced
3 -4 cups rapini, florets (or broccoli)
1 cup heavy cream
2 teaspoons salt (to taste)
1 dash garlic powder
1 dash onion powder
black pepper, to taste
1 tablespoon spike seasoning, brand seasoning blend
1 dash cayenne pepper

Steps:

  • Melt butter in stock pot over medium heat.
  • Add onion - saute until onions are translucent.
  • Stir in flour.
  • Add stock, water, salt and onion/garlic powders and Spike seasoning.
  • Add potato and rapini/broccoli - bring back to a boil.
  • Cover and simmer - stirring occasionally, until potatoes are tender. Rapini is smaller than broccoli and will break apart on it's own. If using broccoli - it should be tender by the time potatoes are ready.
  • Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
  • Reduce heat to "low" and add cream - do not bring back to a boil.
  • Add black and cayenne pepper. Adjust salt/seasonings to taste.
  • Serve - garnish with grated parmesean or cheddar cheese.

PORTUGUESE CALDE VERDE SOUP



Portuguese Calde Verde Soup image

Make and share this Portuguese Calde Verde Soup recipe from Food.com.

Provided by Chef Gorete

Categories     Potato

Time 1h30m

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 13

6 large potatoes, peeled and cubed
4 cups low sodium chicken broth
1 large spicy chorizo sausage
6 cups cold water
2 garlic cloves
1 large onion, quartered
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
6 large kale leaves or 4 -6 cups of shredded kale

Steps:

  • Remove the hard stalk from the kale and set aside. Cut the leaves lengthwise into several strips. Stack the strips then cut into very thin strips.
  • In a large deep pot, add the whole sausage, potatoes, kale stalks, onion, garlic, water, broth, oil and seasonings. Cook on medium heat until the potatoes are tender.
  • Remove the sausage from the broth and cut into thin slices then set aside. Remove the kale stocks, then discard.
  • Using an immersion blender, puree the soup until smooth and lump free.
  • Add the kale and sausage slices to the soup, and cook on medium until the kale is tender. Adjust seasoning if necessary.

Nutrition Facts : Calories 291.7, Fat 5.6, SaturatedFat 1.6, Cholesterol 6.6, Sodium 297.1, Carbohydrate 52.3, Fiber 6.5, Sugar 3.1, Protein 10.1

SAUSAGE AND RAPINI



Sausage and Rapini image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 pounds rapini
Ricotta Cavatelli, recipe follows
Olive oil, for drizzling
1 pound sweet Italian pork sausage, removed from the casing
1 pound spicy Italian pork sausage, removed from the casing
12 cloves garlic, sliced
2 teaspoons crushed red pepper flakes, optional
1/2 cup freshly grated pecorino, plus more for serving
16 ounces whole-milk ricotta, drained of excess water
3 large eggs
1/2 teaspoon kosher salt
3 cups all-purpose flour, plus more for the surface

Steps:

  • Bring a large pot of salted water to a boil, then salt generously. Drop in the rapini and cook until the rapini turns bright green and partially cooks, 2 to 3 minutes. Use a spider to transfer the rapini to a bowl of ice water to rapidly cool, reserving the boiling water. Drain the rapini, then cut into 2-inch pieces and set aside.
  • Place a large skillet or heavy-bottomed pan over medium-high heat and add a drizzle of olive oil. Add both sausages and cook, breaking up into smaller pieces, until golden brown and crispy, 5 to 8 minutes. Add the garlic and crushed red pepper flakes if using and cook for an additional minute.
  • Meanwhile, add the Ricotta Cavatelli to the boiling water and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes.
  • Add the cooked pasta and rapini to the skillet, along with 1/2 cup reserved pasta water. Season with cracked black pepper. Toss to coat the pasta, then remove the skillet from the heat. Stir in the pecorino and serve immediately, with more cheese grated over the top and a drizzle of olive oil.
  • Combine the ricotta, eggs and salt in a large bowl, then stir into the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight. Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly-floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly-floured baking sheet and let dry at room temperature for at least 30 minutes. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.)

Tips:

  • Choose fresh rapini: Look for rapini with bright, crisp leaves and tender stems. Avoid any rapini that looks wilted or bruised.
  • Wash the rapini thoroughly: Rapini can be sandy, so it's important to wash it thoroughly before using it. Rinse the rapini under cold water and shake it dry.
  • Remove the tough stems: The stems of rapini can be tough, so it's a good idea to remove them before cooking. To do this, simply snap the stems off the leaves.
  • Cook the rapini quickly: Rapini is a quick-cooking vegetable, so it's important not to overcook it. Otherwise, it will become mushy. Cook the rapini for just a few minutes, or until it is bright green and tender.
  • Season the rapini well: Rapini has a slightly bitter taste, so it's important to season it well. Add salt, pepper, garlic, and other spices to taste.

Conclusion:

Portuguese rapini soup is a delicious and healthy way to enjoy this versatile vegetable. It's easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, this soup is sure to please. So next time you're looking for a quick and easy weeknight meal, give Portuguese rapini soup a try. You won't be disappointed!

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