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Portuguese Sausage Kale Soup

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PREP TIME
15 min
COOKING TIME
65 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner Portuguese
Portuguese Sausage Kale Soup
Ingredients
  • 12 ounces linguica sausage, sliced
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 pinch salt
  • 3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
  • 2 teaspoons salt, plus more as needed
  • 2 quarts chicken broth or water
  • 2 pounds kale - trimmed, chopped, rinsed, drained
  • 1 pinch cayenne pepper
Instructions
1
Cut the sausage into thin slices, approximately 6 millimeters in thickness.
2
Heat a substantial amount of oil in a large cooking vessel over a moderate to high heat level.
3
Add the sausage slices and cook until they start to develop a brown color and release some of their fat, taking around 3 to 5 minutes.
4
Use a slotted spoon to transfer the cooked sausage to a separate serving dish.
5
Decrease the heat to a lower setting; add sliced onions and a small amount of salt to taste.
6
Stir the mixture and cook until the onions become soft, taking around 4 to 5 minutes.
7
Transfer diced potatoes to the cooking vessel.
8
Sprinkle a moderate amount of salt over the potatoes, approximately 1 teaspoon for every serving.
9
Pour in a sufficient amount of chicken broth to cover the potatoes.
10
Increase the heat to its highest level and bring the mixture to a rolling boil.
11
Reduce the heat to a lower setting; let it simmer until the potatoes are tender, taking around 8 to 10 minutes.
12
Once the potatoes are cooked, use a masher or similar tool to mash them in the broth until they reach your desired consistency.
13
Add a handful of kale at a time, stirring gently to avoid bruising the leaves.
14
Transfer the browned sausage back into the soup.
15
Bring the mixture to a simmer over high heat; then reduce the heat to its lowest setting and let it cook until the greens are tender, taking approximately 45 minutes.