No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Kale And Chorizo Soup

  • Yield: 8 servings


  • 2 tablespoons olive oil
  • 3 cups chorizo or linguica sausage, sliced in 1/2-inch rounds
  • 3/4 cup chopped onions
  • 2 tablespoons minced garlic
  • 1/4 cup coarsely chopped parsley
  • 3 cups peeled, diced potatoes (1/4-inch dice), about 2 large
  • 3 quarts chicken stock
  • 4 cups kale, rinsed, stemmed, and leaves torn into pieces
  • 2 bay leaves
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon crushed red pepper
  • Salt and black pepper
  • Finishing touch: 6 tablespoons chopped fresh mint (optional)


  • Heat oil in a large soup pot over high heat. When oil is hot, add sausage and onions and sauté, stirring once or twice, about 2 minutes. Add garlic, parsley and potatoes and cook, stirring occasionally, about 2 minutes. Add stock and kale and bring to a boil. Stir in bay leaves, thyme and red pepper; season to taste with salt and black pepper. Reduce heat to medium and simmer until potatoes are fork-tender, about 30 minutes. Remove from heat and skim fat from top. To serve, pour into soup bowls and stir 1/2 teaspoon of mint in each, allowing it to infuse for a minute or two. Serve with crusty Portuguese or French bread.