For this kale and cabbage soup, she uses just a little bit of pancetta and a Parmesan cheese rind to give the broth a rich flavor. This light yet hearty soup from Philadelphia chef Michael Solomonov gets extra flavor from charred onion and warm, sweet spices like ginger and cinnamon.

Minestra is a light, brothy Italian soup with vegetables. The dish is based on one he likes from a hole-in-the-wall Vietnamese spot in Manhattan's Chinatown.

To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni.

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Portuguese Kale Soup is so much more than just greens or kale! Traditionally, Portuguese smoked sausages, such as chouriço or linguiça, are used as the meaty base, with beans added as well as potatoes, making for an incredibly hearty and nourishing soup.

You know, a soup that has everything you need for it to be a complete meal? Protein, starch, and veggies all in one. Living in Rhode Island, it was easy for me to get my hands on some linguiça and chouriço for this recipe, both common Portuguese sausages. But you can use any smoked sausage you have available to make it — kielbasa, Spanish chorizo, etc.

Much of the flavor of the soup comes from the sausage itself, so do make sure you get a good one! I prefer a spicy smoked sausage for this Portuguese soup. One note: There are a few kinds of versions of Portuguese Kale Soup and Caldo Verde , sometimes referred in recipes as the same, but recently it was brought to my attention that they are two distinctly different soups.

Some use an immersion blender to blend the potatoes to a creamy potato base before adding the cooked sausage and kale in. Add the onion and cook until softened. Add the garlic and sauté for another minute or so, until fragrant. Then add the potatoes and water, along with some salt and pepper, and bring to a boil.

Simmer on low until potatoes are tender. Finally, add the beans and kale, heating for another few minutes until kale is wilted down. Season to taste and add apple cider vinegar to the pot or individual bowls of soup.

Some recipes use spinach, some cabbage, and some collard greens. Or a mix! For example, spinach has a mild taste and very soft texture, and takes almost no time to wilt down.

Cabbage, on the other hand, has a strong taste. Collard greens take a while to cook down, so you may want to add them with the potatoes towards the beginning of the recipe. Kale is such a surprisingly versatile vegetable! Aside from Portuguese Kale Soup, I love making kale pesto , and adding it to pizza it gets super crispy, like in this bacon and kale pizza!

Kale is wonderful as the leafy base in salad especially if you massage the dressing into the kale leaves, like this Massaged Kale Salad with Apples, Goat Cheese, and Maple Vinaigrette. Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers?

The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account.

See 1 Reply. I have always used beef broth for this soup. SHARRON B. Reviews MOST POPULAR MOST RECENT. I made this soup during my Dad's last visit. I am half Portuguese on my father's side, but by the time I was born, my Nana had long ago hung up her apron and her desire to cook.

This was the first time I had made or tried this rich and hearty meal. Blue and I loved it, but for my dad, it was really a treat. He said it was every bit as good as the one he remembered from his childhood visits to Rhode Island.

I served it with crusty buttered rolls and Nana's "Pappish" Portuguese Sweet Rice. The entire meal was a hit of epic proportions. Few changes - I used sweet sausage, and added an additional 2 cups of chicken stock, as the liquid will get soaked up by the potatoes and pasta.

This soup is a great way to use up it up despite making it on a 90 degree day! Perfect for a "what am I going to bring for a work lunch? I took some advice from other posters and added the 2 gloves of garlic while sauteing the onions and sausage the recipe calls for chorizo however, I used linquica.

I cut the pasta down to one cup from the one and half the recipe calls for and the potatoes I used were average sized not "large".

I also added some red pepper flakes to add a little extra heat! This will certainly be my Kale Soup Recipe for the rest of my life!!!

As good as this soup may be, it is really missing the authentic Portuguese touch. Portuguese sausage-linguisa or chorico -should be used. It is the only way to get authentic flavor. Many also add a meaty beef shank bone.

All meat should be browned first for flavor. Depending on your tolerance for heat, crushed red pepper also adds flair. Another authentic addition is shredded cabbage. Pasta is only a filler and is too much starch with potatoes.

Although I am not Portuguese, I have lived in communities highly populated by Portuguese folks and many real Portuguese restaurants. Mexican or Italian sausage does not make Portuguese soup.

Christine D. See 3 Replies.