As hard as it is to let go of summer, I’m already getting excited about fall recipes. In fact, as you can see, I couldn’t wait. This Portuguese sausage kale potato soup embodies much of what I love about this cooking season: a tasty, steamy, smoky, comforting dinner in one pot.
In Portugal the most popular meat is pork and the best-loved soup is sausage kale potato soup, also know as Caldo Verde. It’s often served at weddings and other special occasions. Caldo Verde originated in the Minho region of northern portugal. You might be familiar with the delicious sparkling wine called Vinho Verde, which hails from that same region.
Kale and potatoes are abundant in this recipe. I love to use the darker, more delicate lacinato kale. First remove the thick center ribs. Then stack and roll the leaves and slice them into thin slivers.
After the potatoes cook in the broth, half of them are mashed, which makes the soup thick and creamy. The other half remain in bite-sized chunks, adding great texture to the dish.
One of the key ingredients of Caldo Verde is Linguica sausage. It’s a smoked pork sausage, flavored with garlic and sweet paprika. If you can’t find Linguica, you can substitute another smoked sausage, such as Chourico or even Spanish Chorizo.
I like to slice one sausage into rounds for a tasty garnish. The rest of the sausages are chopped to give the soup a thickness and ensure that you get some delicious sausage in every bite.
If you want to stick with tradition, serve the soup with brown bread or corn bread to dip.
Here’s the recipe for Portuguese Sausage Kale Potato Soup. If you try this recipe I hope you’ll come back to leave a rating and a comment. I’d love to know what you think!Print
Portuguese sausage kale potato soup
A hearty, comforting, one-pot dinner
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 5-7
- Category: Soup
- Cuisine: Portuguese
- 2 tablespoons olive oil, for sautéing
- 1 1/2 pounds fully-cooked, smoked Linguica sausage – slice one fourth of the sausage into thin rounds – the rest into 1/4-inch dice (Chorizo or Chourico are good substitutes if you can’t find Linguica)
- 2 cups finely chopped yellow onion (2 medium onions)
- 2 tablespoons minced garlic (5-6 cloves)
- 4 cups low salt chicken broth (I recommend Swanson’s)
- 3 cups water
- 2 1/2 pounds russet potatoes, peeled, sliced into quarters lengthwise, then cut crosswise into 1-inch chunks.
- 1 teaspoon kosher salt
- 1 bunch kale, washed, thick center ribs removed, and slivered (I prefer the dark green dinosaur kale but any kale is fine)
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Sauté the sausage rounds for 1 minute or two, until they are nicely browned. Transfer to a small plate and set aside. Add diced sausage to the pot and cook, stirring, for about 3 minutes, until they start to brown a bit. Transfer to small bowl and set aside.
- Add 1 tablespoon olive oil to the pot, along with the chopped garlic and onions. Sauté over medium-low heat for 4-5 minutes until onions soften and start to get transparent. (Don’t let them brown)
- Add broth, water, potatoes and salt to the pot. Bring to a boil. Lower heat to a steady simmer and cook for 15 minutes, until the potatoes are tender. Using a potato masher, mash half the potatoes right in the pot, so you have a creamy broth with some chunks of potato remaining.
- Add the cooked chopped sausage and the slivered kale. Cook for 3-4 minutes, until the kale wilts and the soup is heated through.
- Ladle soup into bowls and top each with a few rounds of cooked sausage. Enjoy!