Portugal's famous sausage kale potato soup, also known as caldo verde, is beyond delicious! Made with smoky garlicky sausages and plenty of kale and potatoes, this hearty soup verges on a stew and make a wonderfully satisfying one-pot dinner.
In Portugal the most popular meat is pork and the best-loved soup is sausage kale potato soup. When I was in Lisbon and Porto there was a version of caldo verdo on every restaurant menu. It's also a popular dish at weddings and other special occasions.
The Caldo Verde recipe 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.
HOW TO MAKE PORTUGUESE SAUSAGE KALE POTATO SOUP
There are only 6 main ingredients in this soup: sausages, kale, potatoes, chicken broth, onions and garlic.
- 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.
- The first step to making sausage kale potato soup is to sauté the sausages. The fat and browned bits that are left in the pot will enhance the flavor of the soup.
- I like to slice one sausage into rounds and brown it, for a tasty garnish. The rest of the sausages are chopped and cooked in the soup to thicken it and to ensure that you get some delicious sausage in every bite.
- After the sausages are browned and removed from the pot, add the chopped onions and garlic and cook them for a few minutes until softened. Then add cubed potatoes, broth and water to the pot and cook until the potatoes have softened, about 15 minutes.
- Use a potato masher to mash half of the potatoes, right in the pot, leaving the other half as chunks of potato, for texture.
- Now add the cooked chopped sausage and the raw kale and cook the soup for a few more minutes until the kale is wilted and soup is heated through.
How to prepare kale
- For this soup I love to use the darker, more delicate lacinato kale. In addition to being delicious, it's packed with vitamins and minerals.
- Kale has a thick center rib which we want to remove. Pull the green leafy parts off of the center ribs, then stack the leaves on top of each other and slice them crosswise, into thin slivers. Now they're ready to add to the soup and will take only a few minutes to cook in the hot broth.
How to prepare the potatoes
- I like to use russet potatoes for this recipe. Peel them, slice them in half lengthwise and then crosswise into bite-sized chunks. Once you add them to the soup, they'll need only about 15 minutes of cooking.
- 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 this sausage kale potato soup.
What to serve with Sausage Kale Potato Soup
- If you want to stick with tradition, serve caldo verde soup with brown bread or corn bread on the side, to dip.
- Although there are plenty of greens in this soup, I always enjoy a cold salad on the side with a hot soup. If you're in the mood for a side salad, I recommend this butter lettuce salad with citrus honey vinaigrette
If you like this kind of tasty one-pot dinner, here are a few other Panning The Globe recipes you might enjoy:
- Curried Butternut Squash, Lentil and Chicken Stew
- Moroccan Chicken Stew with Apricots, Sweet Potatoes and Kale
- Korean Chicken Stew with Spinach
Here's the recipe for Portuguese Sausage Kale Potato Soup. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!Print