Kale Chorizo Soup
Warm up with a comforting bowl of Kale Chorizo Soup, a hearty and flavor-packed dish that strikes the perfect balance between smoky, spicy, and nourishing. This quick and easy recipe comes together in just 45 minutes, combining tender chorizo sausage, earthy kale, and creamy russet potatoes in a savory chicken broth spiced with smoked paprika and a pinch of red chili flakes. The inclusion of heavy cream adds a luscious, velvety texture, while fresh parsley provides a pop of brightness to finish. Perfect for a cozy family dinner or an effortless meal prep option, this soup pairs beautifully with rustic bread for dipping. Whether you're craving bold flavors or looking for a one-pot kale and chorizo recipe, this dish will become your new go-to comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces chorizo sausage
- 1 large yellow onion
- 4 garlic cloves
- 2 medium russet potatoes
- 6 cups chicken broth
- 6 cups kale leaves
- 1 teaspoon smoked paprika
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Remove the casing from the chorizo sausage, crumble it into the pot, and brown for 5-7 minutes. Remove the cooked chorizo and set aside, leaving the rendered fat in the pot.
Dice the onion and mince the garlic cloves. Add them to the pot and sauté for 2-3 minutes, until softened and fragrant.
Peel and dice the russet potatoes into small cubes, about 1/2 inch in size. Add them to the pot along with the chicken broth.
Bring the mixture to a boil, then lower the heat to a simmer. Cook for 10-12 minutes, or until the potatoes are tender.
While the potatoes are cooking, remove the kale leaves from their stems, wash thoroughly, and chop into bite-sized pieces.
Once the potatoes are tender, stir in the reserved chorizo, chopped kale, smoked paprika, and red chili flakes. Simmer for 5 minutes to wilt the kale.
Season the soup with salt and black pepper to taste.
Turn off the heat and stir in the heavy cream for a creamy finish.
Garnish the soup with freshly chopped parsley before serving.
Serve hot with rustic bread or your favorite side dish.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.0 g | 279% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 12026 mg | 523% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 16.9 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 884 mg | 68% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 5539 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
