Potato, Chorizo and Rapini Soup Potato, Chorizo and Rapini Soup

Food styling by Michael Elliott | Prop styling by Laura Branson Image by: Ronald Tsang

Keep a close eye on the potatoes so you don't overcook them—as soon as a paring knife inserted in the centres of the potatoes slides out easily, they're done. Garnish the soup with freshly grated Parmesan, if desired, and serve with lemon wedges.

  • Prep time 30 minutes
  • Total time 35 minutes
  • Portion size 8 servings



Trim 1/2 inch (1 cm) from ends of rapini stems; cut rapini crosswise into thirds, separating leaves and stems. Set aside.

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion and sausage, stirring often, until onion is beginning to soften, about 2 minutes. Add potatoes; cook, stirring occasionally and adding up to 1/3 cup water as needed if potatoes begin to stick to bottom of pan, about 8 minutes.

Add garlic, paprika and hot pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broth and 3 cups water; bring to boil. Reduce heat and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.

Meanwhile, in large saucepan of boiling water, cook rapini stems for 2 minutes. Stir in leaves; cook until stems are tender-crisp and leaves are wilted, about 1 minute. Drain. Stir rapini, lemon juice, salt and pepper into soup.

Tip from The Test Kitchen: Prepping potatoes ahead of time? Submerge them in water after peeling their skins. That way, the flesh won't oxidize and turn brown.

Nutritional facts per each of 8 servings: about

  • Fibre 2 g
  • Sodium 587 mg
  • Sugars 2 g
  • Protein 8 g
  • Calories 174.0
  • Total fat 8 g
  • Potassium 395 mg
  • Cholesterol 15 mg
  • Saturated fat 3 g
  • Total carbohydrate 18 g


  • Iron 9.0
  • Folate 12.0
  • Calcium 5.0
  • Vitamin A 8.0
  • Vitamin C 18.0
Share X
Lunch & Dinner

Potato, Chorizo and Rapini Soup