This comforting soup combines savory linguica sausage, tender potatoes, hearty kale, kidney beans, and tomatoes in a flavorful chicken broth. It’s a satisfying one-pot meal with plenty of texture and warmth, making it ideal for a cozy family dinner.

Ingredients

• 1 pound kale, stems removed and chopped
• 1/2 pound linguica sausage, sliced
• 4 potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 6 cups chicken broth
• 1/2 teaspoon paprika
• Salt, to taste
• Black pepper, to taste

Instructions

1. Brown the Sausage: Place a large pot over medium-high heat. Add the sliced linguica sausage and cook until it is nicely browned. Remove the sausage from the pot and set it aside temporarily.
2. Sauté the Aromatics: Add the chopped onion and minced garlic to the same pot. Cook for approximately 2 minutes, stirring occasionally, until the onion begins to soften and the garlic becomes fragrant.
3. Add the Vegetables: Stir in the diced potatoes, chopped kale, and paprika. Cook the mixture for another 5 minutes, stirring from time to time so the ingredients cook evenly.
4. Add the Broth and Tomatoes: Pour the chicken broth into the pot and add the diced tomatoes. Bring the soup to a boil, then reduce the heat and let it simmer for 20 to 25 minutes, or until the potatoes are tender.
5. Return the Sausage and Add the Beans: Add the browned linguica back to the pot and stir in the drained and rinsed kidney beans. Continue cooking for another 5 minutes so the flavors can come together and the beans are heated through.
6. Season and Serve: Taste the soup and season with salt and black pepper as needed. Serve hot.

Recipe Details

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: Approximately 350 kcal per serving