You can keep this soup tame or spice it up, all depends on the sausage you use.
Prep time: 15 minutes; Cooking time: 45 minutes; Start to finish 1 hr +/-
Ingredients
- 1/4 cup canola oil
- 1/2 pound chorizo (hot or mild depending on your taste), thinly sliced
- 2 large white onions, julienned
- 2 teaspoons crushed garlic
- 2 tablespoons paprika
- 1/2 cup white wine
- 1 pound kale
- 1/2 cup orzo
- 2 quarts chicken broth
- 4 tablespoons grated Parmesan cheese
- Salt and pepper
Directions
- Heat the oil in a soup pot.
- Add the chorizo and saute lightly. Add the onion and cook for 2-3 minutes, then add the garlic, paprika and white wine. Cook until liquid is almost gone.
- Wash and cut off the stems of the kale. Chop into 3-inch pieces.
- Add kale, then the chicken stock, and orzo to the pot. Simmer until the kale is tender, about 45 minutes.
- Season with salt and pepper.
- Serve topped with the Parmesan cheese.
Serves 6
