There’s something timeless about a pot of soup simmering away on the stove. My Portuguese Kale Soup brings together rich, smoky flavor and simple, honest ingredients — the kind of food that feels like it’s been passed down through generations.
Table of Contents
Why You’ll Love This Portuguese Kale Soup
This soup is rustic, simple, and satisfying — exactly what you want when you’re craving something warm and filling.
- Hearty one-pot meal, easy to make and clean up
- Loaded with wholesome veggies and beans
- Packed with smoky, savory flavor
- Perfect for meal prep and freezing
- Gluten-free and pork-free option available
It’s the kind of soup you make once and end up craving all winter long.
The first time I made this, I was trying to recreate a version I had while traveling in New England — a bowl so hearty it could stand on its own. The mix of potatoes, beans, and kale gave it this perfect balance of comfort and nourishment.
It’s one of those soups that makes you feel good from the inside out, and it’s become a family favorite around here.
Ingredients You’ll Need
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 lb smoked turkey sausage or kielbasa, sliced (to keep it pork-free)
- 1 large yellow onion, diced
- 4 cloves garlic, finely chopped
- 8 cups chicken broth or water (or a mix of both)
- 2 lbs Yukon gold potatoes, peeled and diced
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 30 oz canned red kidney beans, drained and rinsed
- 1 bunch kale, stems removed and finely chopped (about 1 lb)
- A splash of apple cider vinegar, for brightness (optional)
Optional Add-Ons or Substitutes
- Swap kale for collard greens or spinach
- Add smoked paprika for a deeper flavor
- Use white beans instead of red kidney beans
- Stir in diced carrots or celery for more veggies
- Drizzle olive oil over each bowl before serving for richness
Step-by-Step Instructions
- Sauté the base:
Heat olive oil in a large pot over medium heat. Add sausage and cook for 5–6 minutes, until browned. Remove and set aside.
(My tip: Browning adds that golden, smoky flavor that deepens the soup.) - Build flavor:
Add onions and cook until soft, about 5 minutes. Stir in garlic and cook for another 30 seconds until fragrant. - Add the broth and potatoes:
Pour in chicken broth and bring to a simmer. Add potatoes, salt, and pepper. Cook for 15 minutes or until the potatoes are tender. - Add the beans and kale:
Stir in kidney beans and kale, then return the sausage to the pot. Simmer for another 10 minutes, letting all the flavors come together. - Taste and finish:
Adjust seasoning as needed. For brightness, stir in a splash of apple cider vinegar before serving.
Quick Reminders:
- Don’t overcook the kale — you want it tender but still green.
- Use smoked turkey or chicken sausage to keep it light and pork-free.
- A touch of vinegar at the end brings the flavors to life.
- Serve hot with crusty bread for dipping.
Expert Tips for Success
Making a great soup is all about layering flavor — and patience.
- Sauté the sausage until it’s golden brown for richness.
- Use a mix of broth and water to balance flavor and salt.
- If your soup thickens overnight, thin it out with more broth.
- For meal prep, keep kale separate and add it fresh when reheating.
- For a creamier texture, mash a few potatoes right in the pot.
If you love nourishing, earthy soups like this, you’ll also enjoy my Sardinian Longevity Soup. It’s full of beans and greens — a Mediterranean cousin to this Portuguese classic.
Serving Suggestions
This soup is a meal on its own, but you can make it even better with a few sides and toppings:
- Crusty bread or garlic toast for dipping
- A light salad with lemon dressing
- Sprinkle of Parmesan or nutritional yeast on top
- A drizzle of olive oil before serving
- A side of roasted vegetables for a hearty dinner
- Enjoy with a cup of hot tea for a complete, comforting meal
For another veggie-packed favorite, try my Vegetable Orzo Soup — it’s just as wholesome and perfect for busy weeknights.
Storing and Reheating
How to Store It
- Let the soup cool completely before storing.
- Refrigerate in airtight containers for up to 4 days.
- Freeze for up to 2 months — it reheats beautifully.
How to Reheat It
- Reheat gently on the stove over medium heat.
- Add a splash of water or broth if it’s too thick.
- Avoid overboiling to keep the potatoes tender.
This soup actually tastes better the next day — the flavors meld into something rich and homey.
Nutrition (Per Serving)
- Calories: 315
- Protein: 18g
- Carbohydrates: 32g
- Fat: 12g
- Fiber: 6g
- Sodium: 620mg
- Cholesterol: 45mg
- Vitamin A: 1100IU
- Vitamin C: 34mg
- Calcium: 130mg
- Iron: 3mg
Nutritious, hearty, and balanced — this is a soup that truly nourishes.
Frequently Asked Questions
Can I make this vegetarian?
Yes! Just skip the sausage and use vegetable broth instead. Add extra beans for protein.
What kind of kale works best?
Curly kale or lacinato (Tuscan) kale works perfectly. Both hold up well in simmering soups.
Can I use sweet potatoes instead of Yukon gold?
Definitely — they add a subtle sweetness and extra color.
Final Thoughts
My Portuguese Kale Soup is everything I love about rustic cooking — simple, hearty, and full of heart. It’s the kind of meal that reminds you that humble ingredients can create something extraordinary.
Whether you’re feeding family, meal prepping, or just chasing comfort, this soup delivers. Serve it up on a cold night, share it with friends, or freeze a batch for those busy weeks.
- Keep the base simple — good broth makes the magic.
- Add fresh kale at the end for color and texture.
- Don’t forget a drizzle of olive oil before serving.
If you’re a fan of global comfort soups, try my Tuscan White Bean Soup next — it shares the same cozy, wholesome spirit that makes this Portuguese Kale Soup unforgettable. And for a spiced variation, the Moroccan Lentil Soup brings another world of flavor to your table.
Portuguese Kale Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add sausage and cook for 5–6 minutes, until browned. Remove and set aside.
- Add onions and cook until soft, about 5 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
- Pour in chicken broth and bring to a simmer. Add potatoes, salt, and pepper. Cook for 15 minutes or until the potatoes are tender.
- Stir in kidney beans and kale, then return the sausage to the pot. Simmer for another 10 minutes.
- Adjust seasoning as needed. For brightness, stir in a splash of apple cider vinegar before serving.
Nutrition
Notes
- Smoked turkey sausage was used as a pork-free alternative.
