Portuguese Kale and Chouriço Soup
This warming recipe for Portuguese Kale and Chouriço Soup has become a new New England classic.
By Yankee Magazine|Aug 25 2025|
Portuguese Kale and Chouriço Soup
Photo Credit: Clare Barboza and styling by Gretchen RudeIn the 1980s, Yankee ran a series of culinary profiles called “Great New England Cooks.” This opened our food coverage up to a wider range of cuisines: Lebanese, Greek, Hungarian, Chinese, Portuguese. For the latter, we featured Puddie Gilmette’s recipe for classic caldo verde (green broth), a delicious Portuguese Kale and Chouriço Soup.
Yield:
8 to 10 servings
Ingredients
4 tablespoons olive oil
1 cup diced onion
3 large cloves garlic, minced
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 medium Yukon Gold potatoes, large dice
8 cups chicken stock
1 pound (about 2 bunches) curly kale, stemmed and cut crosswise into ribbons
1 pound chouriço, linguiça, chorizo, or other spicy cooked sausage, sliced crosswise
1 15-ounce can of white beans
Lemon wedges and chili oil, for garnish (optional)
Instructions
Heat olive oil in a large Dutch oven over medium heat, then add onion and garlic, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes.
Add potatoes and stock and bring to a simmer, stirring occasionally. Add kale, cover, and simmer until the potatoes are tender and the greens have softened, 25 to 30 minutes. Stir in sausage and beans (with liquid). Season soup to taste with salt and pepper and serve garnished with lemon and a drizzle of chili oil (if using).
