Chorizo and Kale Soup
Hearty chorizo and kale soup made with potatoes, garlic, and a rich, savory broth. A simple one-pot soup that’s warming, filling, and easy to adapt with pork or soy chorizo.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: American, Spanish
Keyword: chorizo, one-pot, potatoes, soup, vegetarian, weeknight
Servings: 4
- 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
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.