Best 7 Tuscan Kale Soup With Chorizo Recipes

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Indulge in the rustic charm of Tuscany with our delectable Tuscan kale soup brimming with hearty flavors and wholesome ingredients. This traditional Italian soup showcases the best of Tuscan cuisine, featuring an aromatic broth infused with the smokiness of chorizo, the earthy goodness of kale, and a medley of vegetables. Each spoonful promises a symphony of flavors, complemented by a touch of spice from red pepper flakes and the tanginess of tomatoes. Discover the joy of cooking this Tuscan specialty and relish the warmth and comfort it brings to your table.

**Explore a culinary journey through Tuscany with our diverse collection of recipes:**

1. **Tuscan Kale Soup with Chorizo:** Dive into the delightful flavors of this classic Tuscan soup, where the savory notes of chorizo harmoniously blend with the vibrant flavors of kale and vegetables, creating a hearty and flavorful dish.

2. **Tuscan Ribollita Soup:** Experience the rustic charm of Ribollita, a traditional Tuscan soup featuring a rich broth brimming with hearty vegetables, beans, and stale bread, delivering a satisfying and comforting meal.

3. **Tuscan Sausage and Kale Soup:** Embark on a taste adventure with this Tuscan soup, where succulent sausage and tender kale join forces to create a hearty and flavorful broth, complemented by the earthy notes of mushrooms and the vibrant flavors of tomatoes.

4. **Tuscan Bread Soup:** Discover the simplicity and comfort of Tuscan bread soup, a humble yet delicious dish featuring stale bread, flavorful broth, and a medley of vegetables, offering a taste of Tuscan tradition.

5. **Tuscan Minestrone Soup:** Immerse yourself in the vibrant flavors of Tuscany with this classic minestrone soup, where a harmonious blend of vegetables, beans, and pasta create a hearty and nourishing meal, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

KALE AND CHORIZO SOUP



Kale and Chorizo Soup image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 13

1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices
1 cup chopped onions
2 tablespoons minced garlic
2 large white potatoes, peeled and diced
3 quarts of chicken stock
4 cups kale, rinsed, stemmed, and cut into 1-inch strips
2 bay leaves
1/4 teaspoon dried thyme
Pinch of crushed red pepper
1/4 cup finely chopped parsley
6 tablespoons chiffonade of fresh mint
Small loaf of crusty bread
2 tablespoons olive oil

Steps:

  • In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.

ALMOST TUSCAN SAUSAGE AND KALE SOUP



Almost Tuscan Sausage and Kale Soup image

My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.

Provided by KDC860

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil, or as needed
1 large onion, chopped
2 cloves garlic, crushed
1 pinch red pepper flakes, or to taste
1 pinch ground black pepper, or to taste
1 pound bulk hot Italian sausage, removed from casings and crumbled
½ teaspoon chopped fresh basil
¼ teaspoon smoked paprika
6 cups low-sodium chicken broth
4 cups chopped kale
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup peeled and chopped yellow potatoes, or more to taste

Steps:

  • Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
  • Mix sausage, basil, and paprika together in a bowl.
  • Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 24.8 g, Cholesterol 33.8 mg, Fat 17.6 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 5.8 g, Sodium 909.9 mg, Sugar 2.4 g

CHORIZO STEW WITH KALE



Chorizo Stew with Kale image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, plus some for drizzling
One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons
2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices
Salt and pepper
Salt and pepper
1 teaspoon smoked sweet paprika (1/3 palmful)
3 to 4 cloves garlic, peeled and thinly sliced
2 bay leaves
1 large onion, quartered lengthwise then sliced 1/4-inch thick
1 bundle Tuscan kale, stemmed and thinly sliced or chopped
4 cups chicken stock
One 28-ounce can stewed tomatoes
One 14.5-ounce can chickpeas, drained
4 Portuguese rolls, toasted

Steps:

  • Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil.
  • Get Rachael's shopping list for this episode's recipes here.

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.

KALE SOUP WITH POTATOES AND SAUSAGE



Kale Soup With Potatoes and Sausage image

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.

Provided by Molly O'Neill

Categories     dinner, easy, lunch, one pot, soups and stews, appetizer, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
2 large baking potatoes, peeled and cut into 1/4-inch cubes
1 1/2 heads 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
Freshly ground pepper to taste
3 plum tomatoes, cored and cut into 1/2-inch dice

Steps:

  • 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 garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
  • 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.

Nutrition Facts : @context http, Calories 793, UnsaturatedFat 27 grams, Carbohydrate 54 grams, Fat 47 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 17 grams, Sodium 1767 milligrams, Sugar 9 grams

KALE & CHORIZO BROTH



Kale & chorizo broth image

A meaty stew with a holiday feel that will make you dream of Spain

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 45m

Number Of Ingredients 7

3 tbsp olive oil
2 onions , finely chopped
4 garlic cloves , crushed
2-3 cooking chorizo sausages, sliced
4 large potatoes
1 ½l chicken stock
200g curly kale , finely shredded

Steps:

  • Heat 2 tbsp of the oil in a large saucepan. Add the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few mins more. Pour in the stock, season and bring to the boil. Cook everything for 10 mins until the potatoes are on the brink of collapse.
  • Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 mins until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.

Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

The best Portuguese soup made by my mother, Christina L. Pacheco

Provided by John J. Pacheco

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

Time 8h

Yield 10

Number Of Ingredients 9

½ pound dried white pea beans
½ pound chorizo sausage, thinly sliced
1 pound beef soup bones
1 quart water
1 medium head cabbage, chopped
2 bunches kale - rinsed, dried and chopped
5 potatoes, peeled and cubed
1 quart hot water or as needed
salt and pepper to taste

Steps:

  • Soak beans in twice their volume of water 8 hours or overnight.
  • In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
  • Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 42.2 g, Cholesterol 20 mg, Fat 9.4 g, Fiber 8.4 g, Protein 14.9 g, SaturatedFat 3.4 g, Sodium 321.1 mg, Sugar 4.4 g

Tips:

  • To save time, use pre-chopped kale or other leafy greens. You can also use a food processor to quickly chop the kale.
  • If you don't have chorizo, you can substitute another type of sausage, such as Italian sausage or kielbasa.
  • To make the soup more filling, add beans or lentils. You can also add cooked rice or pasta.
  • Serve the soup with a crusty bread or a salad. You can also top the soup with grated Parmesan cheese or crumbled goat cheese.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.

Conclusion:

Tuscan kale soup with chorizo is a delicious and hearty soup made with simple ingredients. It's the perfect soup to warm you up on a cold day. And it's also a healthy soup that is packed with nutrients. So next time you're looking for a quick and easy soup recipe, give Tuscan kale soup with chorizo a try. You won't be disappointed!

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