This is based on a traditional Portuguese soup that uses Chorizo. We use a package of ground turkey, seasoned with Penzey’s Italian Sausage Seasoning. Vegetarian Chorizo would work, if you don’t want to use the pork stuff.
Amounts are rough, but if you are a stickler for measurements, try this version at Epicurious.com.
In a 6-8 quart pan, sautee the following in olive oil:
- 1 large onion, diced
- 1 large carrot, sliced
- 2-3 cloves of garlic, minced
When the onion is translucent, add:
- 2 large baking potatoes, peeled and diced
- 4-6 cups chicken stock / broth (low sodium)
- 4 cups water
Bring to a boil, reduce heat to a simmer and add:
- 3/4 – 1 lb. cooked turkey italian sausage
- 2 T dried parsley
- several grinds of fresh pepper
Simmer for 15-20 minutes or until the potatoes are soft. Using a stiff ladle, mash up some of the potatoes in the pan to add a creamy appearance to the soup. Add 4-6 cups chopped kale. Let simmer a few minutes longer until the greens ‘collapse’.
Taste for seasoning and serve with crusty bread and a salad. Pass the hot pepper flakes to anyone that wants a little zing to the soup.