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Chorizo sausage, radish and kale soup
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Chorizo Sausage, Radish, and Kale Soup

Prep Time10 mins
Active Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: Dinner Ideas, Keto, Paleo, Soup
Author: rylee


  • 1 tablespoon olive oil
  • 1 lb. ground chorizo
  • 4 medium – large carrots diced
  • 2 leeks sliced thinly, washed thoroughly
  • 3 cloves garlic finely sliced
  • 1 ½ tsp. smoked paprika
  • 1 tsp. red pepper flakes
  • 32 oz. chicken broth
  • 8 rainbow radished cubed
  • ¼ cup tablespoons fresh parsley roughly chopped, plus more for garnishing
  • 1 tsp. dried thyme
  • salt and pepper to taste
  • 10 oz. kale ribs removed and roughly chopped into ribbions
  • Optional: add ½ chopped sweet or regular potato


  • Preheat a dutch oven or large stock pot over medium heat.
  • Add olive oil and chorizo and using a wooden spoon, break the sausage up.
  • Brown chorizo on all sides (approx. 6 mins)
  • Add your chopped carrots and leeks. Cook until your vegetables have slightly softened (approx. 10 mins).
  • Add chopped garlic, paprika and chili flakes and cook 60 seconds.
  • Add chicken broth, radishes, parsley and thyme, stir and bring everything to a steady simmer.
  • Cover with lid and cook until radishes are fork tender (approx. 12 mins).
  • Add kale and cook 4 minutes. Taste for seasoning and adjust salt as required.
  • Ladle into your serving bowls, top with more fresh parsley and enjoy!


If you find your soup to thick or salty, add ½ cup filtered water at a time and let simmer.