This chorizo and kale soup is the kind of comforting dinner that comes together with minimal effort and delivers big flavor. It starts with chorizo, spicy, smoky, and rich, which forms the backbone of the soup and infuses the broth with flavor and depth from the start. Whether you use traditional pork chorizo or soy chorizo, the result is a hearty, satisfying bowl.
Potatoes give the soup body and substance, while kale adds just enough bitterness to balance the richness of the chorizo and ensures you're getting a vegetable in. My approach to soups, and smoothies, is if you can throw a green in there, you probably should. A bit of tomato paste cooked down with onions and garlic builds a concentrated base that makes the broth taste slow-simmered, even though the whole pot comes together in under an hour. This is a reliable, cozy soup that works just as well for weeknights as it does for make-ahead lunches.
Chorizo and Kale Soup
Ingredients
- 2 tablespoons neutral oil
- 1 pound chorizo or soy chorizo casings removed
- 1 large yellow onion diced
- 3 garlic cloves diced
- 2 tablespoons tomato paste
- 3 medium potatoes washed and roughly chopped
- 3 cups chopped kale
- 6 cups stock chicken or vegetable
- Kosher salt to taste
- Black pepper to taste
Instructions
- Heat a large stockpot over medium heat and add the oil.
- Add the chorizo and cook, breaking it up into crumbles, until browned. Remove the chorizo from the pot and set aside.
- Add the onion, garlic, and tomato paste to the pot. If the pan looks dry, add another tablespoon of oil. Cook, stirring occasionally, until the onions are softened and lightly caramelized, about 8–10 minutes.
- Pour in the stock, scraping up any browned bits from the bottom of the pot. Add the potatoes, kale, and reserved chorizo.
- Bring to a boil, then reduce to a simmer and cook for 30–40 minutes, until the potatoes are tender.
- Season with salt and black pepper to taste.
- Ladle into bowls and serve hot.
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