Linguica Kale and Potato Soup
Warm, hearty, and irresistibly flavorful, Linguica Kale and Potato Soup is the perfect comfort dish for any season. This easy-to-make recipe combines smoky linguica sausage, tender russet potatoes, and vibrant kale in a savory chicken broth infused with garlic and onion. A splash of heavy cream adds richness, while a touch of crushed red pepper flakes provides just the right amount of heat. Finished with a sprinkle of freshly grated parmesan cheese, this soup offers a delightful balance of textures and flavors in every spoonful. Ready in under an hour and made with wholesome ingredients, this one-pot meal is ideal for busy weeknights or cozy family gatherings. Serve it with crusty bread for a satisfying dinner that will have everyone coming back for seconds! Keywords: linguica sausage, kale soup, hearty potato soup, easy one-pot meal, comforting dinner recipes.
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Recipe Information
Ingredients
- 14 oz linguica sausage
- 2 tbsp olive oil
- 1 large yellow onion
- 4 small garlic cloves
- 3 medium russet potatoes
- 6 cups kale
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes
- 0.25 cup parmesan cheese
Instructions
Slice the linguica sausage into thin rounds. Dice the yellow onion, mince the garlic, and peel and cube the potatoes into bite-sized pieces. Remove the kale leaves from the stems and tear or chop them into small pieces.
In a large pot, heat the olive oil over medium heat. Add the sliced linguica sausage and cook until browned and slightly crispy, about 5 minutes. Remove the sausage from the pot and set aside, leaving behind the rendered fat.
In the same pot, add the diced onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cubed potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
Add the kale to the pot and stir it in. Simmer for 5 minutes, or until the kale is wilted and tender.
Return the linguica sausage to the pot. Stir in the heavy cream, salt, black pepper, and crushed red pepper flakes. Let the soup simmer for another 5 minutes to meld the flavors.
Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and top with grated parmesan cheese before serving. Serve hot.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 922 mg | 20% | |
*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.
