Portuguese Rapini Soup
Warm, hearty, and full of bold flavors, Portuguese Rapini Soup is a rustic classic that will transport you straight to the Mediterranean coast. This comforting dish combines the earthy bitterness of rapini (broccoli rabe) with the smoky spice of chorizo, creating a perfect balance of rich and fresh flavors. Yukon Gold potatoes provide a creamy base, while a splash of optional lemon juice brightens every spoonful. Ready in under an hour, this one-pot soup is enhanced with aromatic garlic, onions, and a hint of red pepper flakes for subtle heat. Serve it with crusty bread to soak up every last drop, and enjoy a wholesome, soul-warming bowl that’s perfect for family dinners or cozy nights in. Whether you're a fan of Portuguese cuisine or simply looking to try something new, this rapini soup is a must-add to your repertoire!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces chorizo sausage, sliced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 0.5 teaspoons red pepper flakes
- 3 Yukon Gold potatoes, peeled and diced
- 6 cups chicken stock
- 1 bunch rapini (broccoli rabe), trimmed and chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice (optional)
- 1 loaf crusty bread, for serving
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the sliced chorizo and cook until lightly browned, about 5 minutes. Remove the chorizo with a slotted spoon and set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and red pepper flakes and cook for 1 minute, until fragrant.
Add the diced potatoes to the pot and stir to coat them in the aromatics.
Pour in the chicken stock and bring the soup to a boil. Reduce the heat to a simmer, cover, and cook until the potatoes are tender, about 15 minutes.
Once the potatoes are tender, use an immersion blender to puree part of the soup directly in the pot, leaving some chunks for texture. Alternatively, remove a portion of the soup, blend until smooth, and return it to the pot.
Add the chopped rapini to the pot and simmer for 5-7 minutes, until wilted and tender.
Stir in the cooked chorizo, salt, and black pepper. Adjust seasoning as needed.
For a touch of brightness, stir in the optional lemon juice just before serving.
Ladle the soup into bowls and serve with crusty bread on the side.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.7 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 543 mg | 12% | |
*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.
