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Kale-and-Chorizo Soup


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  • 1 1/2 tablespoons olive oil
  • 2 cups chopped yellow onion
  • 6 garlic cloves, minced
  • 7 ounces dry-cured Spanish chorizo, diced
  • 6 cups unsalted chicken stock (such as Swanson)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1 pound small red potatoes, quartered
  • 1 (14.5-oz.) can unsalted diced tomatoes, drained
  • 12 ounces curly kale, tough stems removed, leaves torn


Servings 1
Adapted from


Step 1


Heat oil in a Dutch oven over medium. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo; cook, stirring occasionally, 3 minutes. Add stock, salt, pepper, potatoes, and tomatoes; increase heat to high. Bring to a boil. Partially cover pan, reduce heat to medium-low, and simmer 15 minutes. Stir in kale; simmer until potatoes are tender and kale softens, about 5 minutes.


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