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Portuguese Kale & Sausage Soup

From the cookbook NevadaGrown: A Year in Local Food


1/4 cup olive oil

2 medium onions, finely chopped

4 cloves garlic, minced

3 medium potatoes, peeled and thinly sliced

6 cups chicken or vegetable broth

3/4 pound kielbasa or other cooked sausage, cut into 1/2 inch slices

1 bunch kale, thick stems removed, thinly chopped

salt and pepper, to taste

olive oil (optional)

Parmesan cheese (optional)


Heat olive oil in a large soup pot over medium heat. Add the onions and saute until lightly browned, 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the potatoes, toss to coat, and saute for 2 more minutes. Add the stock, cover, and bring to a boil.

Reduce the heat to simmer and cook until the potatoes are tender, about 20 minutes. Remove from heat and cool slightly. You can mash some of the vegetables in the coup by hand or puree the soup in a blender. Leave it a little chunky if you like it that way.

Add the sausage, return to medium heat, and simmer until the sausage is heated through, about 5 minutes. Add the kale and cook, uncovered, until wilted and tender, 3 to 5 minutes. Season to taste with salt and pepper. Ladle the soup into warmed bowl and drizzle with olive oil. Sprinkle with Parmesan cheese if you choose. Serves 6.

For more Nevada Grown recipes, buy the cookbook at

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