Chorizo Kale Soup Recipe:

  • Author: La Cuisinière
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Dutch Oven
  • Cuisine: Portuguese


Argentinian Chorizo kale soup with potatoes is a hearty winter soup perfect for blustery days.  All you need is a slice or two of crusty bread and a glass of red wine for a complete meal.



1 lb pack of mild Argentinian Chorizo sausage, uncooked

2 medium yellow onions, chopped

1 pack pancetta

4 cloves of garlic, peeled and smashed into a pulp OR garlic paste

2 to 3 cups rich chicken broth

2 cups water

1 chicken bouillon cube or 1 tablespoon chicken soup base

4 medium potatoes, peeled and diced (I microwave them for a short period of time to speed up the soup cooking process)

1 small bunch of curly kale, sliced into thin strips


Blanch the sausages in a pot of simmering water until most of the fat is rendered – about 10 to 15 minutes.  Drain, dry on paper towels and slice into 1/4 inch thick slices.

In a large Dutch oven, sauté the entire pack of Pancetta over medium heat.

After the Pancetta has rendered a little bit of fat, add the diced onions.  Sauté until they are translucent and the edges take on a little touch of color.

Add the smashed fresh garlic and stir to combine.  Do not let the fresh garlic burn.

Add all the chicken broth. Stir to combine with onion mixture.

Add the Chorizo pieces (evenly sliced of rough chopped).

Over low heat, simmer for about 45 minutes to an hour.  If you added raw potatoes, you may need that much time to have them fully cooked.

When the potatoes are cooked, add the chopped kale and cook through – about 10 minutes.

Adjust seasonings if needed and serve piping hot!


I did not use salt or pepper to the soup.  The sausage is well seasoned but you can adjust the seasonings to suit your taste.  I’ll admit to adding a some seasoned salt to the onion mixture but very little of it.

I’ve managed to reduce the sodium intake to such an extent that there are times when even I notice.  But, in order to taste good, some recipes need a little adjustment where salt is concerned.  Try pepper first, then salt.

So before adding any salt to the soup, I add up the sodium content of the broth and sausage to determine how much I may want to add.  There are times when a pinch more is needed.

  • A 32 oz. carton of Pacific® brand  organic free range chicken broth has 570 mg of sodium.  They do have a “low sodium” chicken broth with only 70 mg of sodium.  You will notice that difference!
  • A 32 oz. carton of Swanson® chicken broth has 860 mg of sodium. They have 33% less sodium at 570 mg of sodium.
  • Compare Swanson’s® to Kitchen Basics® No-Salt at 140 mg of sodium.

I prefer using the thick garlic paste in soups and, for this soup, I added it along with the broth.  Stir to combine well.


  • Serving Size: 1 cup
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