This is an easy and fun soup to make that is full of flavor from Portuguese linguica sausage. It's delicious served with warm, crusty bread!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery. Cook and stir for 3 to 4 minutes. Add garlic, salt, pepper, and red pepper flakes. Stir for another 2 to 3 minutes.

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  • Add kale and bay leaves to the pot. Cover and let kale wilt for 2 to 3 minutes.

  • Add chicken broth, linguica, chorizo, tomatoes, and garbanzo beans with their juices to the pot and bring to a boil, about 5 minutes. Reduce heat to medium and simmer until veggies are tender, about 15 minutes more.

Tips

Cook's Notes:

You can use sausage with or without casing.

Feel free to substitute red kidney beans for garbanzo beans.

You can use red bliss potatoes instead of Yukon gold. You can peel the potatoes, if you prefer.

Nutrition Facts

448 calories; protein 20.5g; carbohydrates 31.7g; fat 26.6g; cholesterol 53.7mg; sodium 1713.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/22/2020
I eliminated the beans, carrots and the chorizo. I used Andouille sausage instead. I recommend you render your sausage first and use the fat and the oil. Remove the sausage and follow the recipe. Read More
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