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Portuguese Chorizo and Kale Stoup

If you haven’t tried Portuguese Chorizo and Kale Stoup, it’s time to get on it. A ‘stoup’ is somewhere between a soup and a stew, thick and hearty enough to fill you up, but still a bit brothy. This dish is comfort in a bowl, with the bold flavor of spicy Portuguese chorizo, earthy kale, and creamy potatoes that melt in your mouth. Chickpeas and tomatoes round it all out, and with some crusty bread on the side, it’s an absolute game-changer. It’s the kind of dish that makes you say, ‘Why haven’t I been eating this my whole life?'

Ingredients

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 pound chorizo, casing removed and diced

  • 3 medium white, waxy potatoes, such as Yukon Gold, peeled and cut into chunks

  • 2 medium onions, chopped

  • 4-6 cloves garlic, chopped

  • 2 bay leaves, fresh or dried

  • 1 pound kale, stems removed and coarsely chopped

  • Coarse salt and pepper

  • 1 can chickpeas (15 ounces), drained and rinsed

  • 1 can diced tomatoes (15 ounces)

  • 1 quart chicken broth

  • A loaf of crusty bread, warmed through

Directions

Heat the EVOO in a deep pot over medium-high heat. Add the chorizo and let brown for 2-3 minutes. Add the potatoes, onions, garlic and bay leaves. 

Cook for 8 minutes, stirring occasionally. Season with just a little salt and pepper. Add the chickpeas, tomatoes and broth to the pot and bring the soup to a full boil. Add the kale to the pot and wilt the greens, about 2 minutes.

Reduce the heat back to medium and cook for 5-10 minutes longer, until the potatoes are tender. Serve soup with hunks of crusty bread alongside.