A bowl of hot soup is perfect for chilly weather, so it’s no surprise that January is considered National Soup Month. This recipe is a mixture of Portuguese Caldo Verde, Italian Wedding Soup, and a lighter version of Olive Garden’s popular Zuppa Toscana soup. Packed with plenty of nutrient-rich kale, carrots and onions, this is certainly a soup you can feel good about serving. Potatoes and mini sausage meatballs add just a bit more bulk without too much fat. Serve with your favorite crusty bread for a delicious warm meal.
Vegetarian note: This recipe is also delicious without the addition of sausage. Simply add a bit more of your favorite vegetables and substitute vegetable stock for chicken.
Ingredients:
- ½ lb. fresh (uncooked) chorizo, formed into mini meatballs ½” in diameter
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 3 cloves garlic, finely chopped
- 6 cups chicken stock
- 4 cups water
- 1 lb. red potatoes, peeled, sliced 1/8” thin and cut into triangles
- 4 cups fresh kale, roughly chopped and stems removed
- Light cream to finish (about ½ cup total)
- Salt and pepper to season
Directions:
- Preheat oven to 350 degrees.
- Bake mini meatballs for 10 minutes on a baking sheet lined with parchment paper.
- Preheat a large soup pot on medium heat.
- Once the pot is hot, add chopped onions, carrots and garlic, sautéing for about 10 minutes while stirring.
- Add chicken stock, water and potatoes. Boil for 10-15 minutes, or until potatoes are tender.
- Turn heat down to a simmer. Add meatballs and kale, allowing kale to wilt. Simmer to heat through (about 10 minutes), but do not boil.
- Add desired amount of cream, or add cream to each bowl before serving. (About 1 Tablespoon of cream was used per bowl here.)
- Season with salt and pepper to meet your preferences.
- Makes approximately 8 servings.
Leftovers note: This soup reheats well for up to 5 days when stored in an air-tight container in the refrigerator. If you know you will have leftovers, it is suggested that you wait to add the cream to individual portions instead of letting the cream sit.
Like this recipe? Make sure you don't miss others like it. Subscribe to get instant updates, and you'll receive an e-mail every time I post a new article. Click the “subscribe” button in my bio section. You can also follow me on Facebook for more on food, recipes and restaurants in Philadelphia and Bucks County, PA. Like me at www.facebook.com/BucksCountyFoodRestaurantExaminer and follow me on Twitter @BucksCntyFoodEx. Visit my Soup Album on Facebook for easy viewing of more soup recipes.
To see all of the recipes I’ve shared and other food-related articles, visit my Bucks County Food Page. If you’d like to read my articles focused on Bucks County restaurants, you can also subscribe to my Bucks County Restaurant page.
Want to share with a friend? Click the buttons at the top of this article to share on Facebook, Twitter or Pinterest. You can also e-mail a friend.
Comments