Description
This Easy Caldo Verde is a traditional Portuguese kale soup known for its comforting flavors and hearty ingredients. Made with smoked sausage, tender potatoes, and nutritious kale, this soup is both satisfying and simple to prepare. The broth is rich and flavorful, enhanced by the smokiness of Spanish chorizo, and the creamy texture from mashed potatoes adds a delightful thickness. Perfect for a warming meal any day of the week.
Ingredients
Units
Scale
Soup Base
- 2 tablespoons extra-virgin olive oil
- 8 ounces Spanish chorizo or other smoked sausage, cut into 1/4-inch slices
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 2 cups water
- Salt, to taste
Greens
- 1 bunch lacinato (Tuscan) kale, stems removed and leaves thinly sliced
Instructions
- Cook the sausage: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook, stirring occasionally, until browned and fragrant, about 4 minutes. Use a slotted spoon to remove the sausage and set aside in a bowl. If there is excess oil in the pot, remove 1 to 2 tablespoons before proceeding to the next step.
- Sauté the vegetables: In the same pot, add the chopped onion and cook, stirring occasionally, until softened, approximately 5 minutes. Add the minced garlic and cook for an additional 1 minute until aromatic.
- Simmer the potatoes: Add the peeled and cut potatoes, chicken broth, and water to the pot. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook uncovered until the potatoes are tender, between 10 to 15 minutes.
- Mash and combine: Remove half of the cooked potatoes and place them in a bowl. Roughly mash these potatoes with the back of a fork to create a creamy texture. Return the mashed potatoes to the pot and stir to thicken the soup.
- Add kale and sausage: Stir in the cooked sausage slices and the thinly sliced kale into the soup. Cook until the kale is just tender, about 3 minutes. Taste and adjust seasoning with salt as needed.
- Serve: Ladle the hot soup into bowls and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use Spanish chorizo or any smoked sausage for an authentic smoky flavor.
- Removing excess oil after frying the sausage helps keep the soup from being too greasy.
- Russet potatoes work best as they break down nicely for mashing, creating a creamy base.
- Thinly slicing lacinato kale allows it to cook quickly and blend well into the soup.
- Leftovers can be reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
