Thick with potatoes, spicy linguica sausage, and nutrient-rich kale, this Portuguese Kale and Sausage soup is the perfect winter warmer.
By Aimee Tucker|Mar 05 2017|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
Looking for hearty, warming soup? A bowl of Portuguese Kale and Sausage soup might be just the thing. Thick with potatoes, spicy sausage, and nutrient-rich kale, this soup is easy, filling, and (best of all) a popular crowd-pleaser.
Portuguese Kale and Sausage Soup Photo Credit : Aimee Seavey
We first ran this recipe back in the winter of 2011 as part of Yankee Magazine‘s “Best Cook in New England” series. In that issue, the featured cook was 96-year-old Ruth O’Donnell from Provincetown, Massachusetts, and her Portuguese Kale Soup (affectionately knows “Portuguese Penicillin” for its ability to soothe seasonal colds) quickly became a staff and reader favorite.
Fresh Kale is just one of the stars in this Portuguese Kale and Sausage Soup. Photo Credit : Aimee Seavey
The special ingredient in this soup is the kind of sausage it calls for — a spicy Portuguese variety known as linguiça. A form of smoke cured pork sausage, seasoned with garlic and paprika, linguica is especially common throughout southern New England (Massachusetts has the highest Portuguese population in the country, and is second only to Rhode Island when it comes to percentages of population), but can be substituted (if absolutely necessary) with hot sausage or kielbasa.
Not just any sausage will do. Linguica, a spicy Portuguese sausage, gives this soup its best flavor. Photo Credit : Aimee Seavey
Garlic, onions, chicken broth, and potatoes round out the ingredients.
Portuguese Kale Soup Photo Credit : Aimee Seavey
I followed Ruth’s instructions and added a can of Campbell’s “Bean with Bacon” soup to the pot instead of the traditional plain white or dark beans. She began using this shortcut in the early 1960s, and never looked back.
“It’s what gives the soup its flavor” Ruth said. Works for me.
Ruth’s secret ingredient? A can of Campbell’s “Bean with Bacon” soup. Photo Credit : Aimee SeaveyPortuguese Kale and Sausage Soup, simmering away. Photo Credit : Aimee Seavey
My family gobbled up this flavorful and filling soup, and gave it the ultimate compliment by asking for the recipe — always a good sign.
Portuguese Kale Soup Photo Credit : Aimee Seavey
Ruth passed away peacefully at her home in March, 2012, just a few weeks shy of her 98th birthday. We’re so glad, though, that she was able to her recipe for Portuguese Kale Soup with us, so that we (and you) may continue to enjoy it for years to come.
Are you a fan of Portuguese Penicillin, aka Portuguese Kale and Sausage Soup? If you’ve never tried a batch, we think this recipe is the perfect place to start!
NO, NO, NO to the Campbell’s soup. Progresso White and Light Red Kidney Beans…the soup gives it the soups flavors not the natural flavor of the Linguica. I also add Chirico which is another Portuguese sausage. Now that’s traditional!!!
Kathy I’m 74 and haven’t made this soup in ages, but will try to see of my Irsh husband will eat it! He;s wonderful he eats anything I make. My first husband and I were married 33 years and he only like Italian! So I didn’t make anything I knew he woudln’t eat. But Jim and I have been married 16 years and I’m thinking he;LLC eat it,Wish me luck.
Flippers are NOT malasadas. Malasadas are sweet, flippers are not. They are made from regular bread dough that is deep fried. Not sweet until you put sugar, powered sugar or syrup on them…
I wanted to make this soup, it sounds so good. When making a new recipe I like to follow it exactly, so with reservations
I bought the canned soup. Once I opened that can and saw the gelatinous goop inside, I could not bring myself to add it. I used canned beans instead. Without the “flavor” from the canned soup the taste was rather bland. The linguica didn’t have the flavor impact I was expecting so I added more garlic, paprika and cumin to give it some kick. With those additions it turned out amazing. I will definitely be making this again.
Best soup around, we all enjoy it…
ow no this is just not it……
NO, NO, NO to the Campbell’s soup. Progresso White and Light Red Kidney Beans…the soup gives it the soups flavors not the natural flavor of the Linguica. I also add Chirico which is another Portuguese sausage. Now that’s traditional!!!
I forgot to also add cabbage and beef broth to the ingredients..It’s a lot of ingredients but delicious..
I grew up with Kale soup and make it to this day. I am going to be 73 soon and attribute that to all the Portuguese soups I have eaten.
I grew up on this soup! I’m Portugese and this was always a staple in my diet!! Have got to try this new ADDITION!!
Kathy I’m 74 and haven’t made this soup in ages, but will try to see of my Irsh husband will eat it! He;s wonderful he eats anything I make. My first husband and I were married 33 years and he only like Italian! So I didn’t make anything I knew he woudln’t eat. But Jim and I have been married 16 years and I’m thinking he;LLC eat it,Wish me luck.
Flippers are NOT malasadas. Malasadas are sweet, flippers are not. They are made from regular bread dough that is deep fried. Not sweet until you put sugar, powered sugar or syrup on them…
I wanted to make this soup, it sounds so good. When making a new recipe I like to follow it exactly, so with reservations
I bought the canned soup. Once I opened that can and saw the gelatinous goop inside, I could not bring myself to add it. I used canned beans instead. Without the “flavor” from the canned soup the taste was rather bland. The linguica didn’t have the flavor impact I was expecting so I added more garlic, paprika and cumin to give it some kick. With those additions it turned out amazing. I will definitely be making this again.
Really enjoy this recipe. My modification is sweet potatoes instead of white.