Caldo Verde: Kale, Potato, & Sausage Soup
What is “Caldo Verde”?
One of my favorite go-to soups to make once temperatures drop a bit is a greens, potato, and sausage soup, called Caldo Verde; which in Portuguese means “green broth” (thanks to the dark green cabbage traditionally used within Portugal’s borders).
This “one-pot” rustic soup is not only easy to make, but also inexpensive and very satiating (a.k.a filling). My rendition of Caldo Verde aligns with the traditional basics, yet with a few simple swaps and additions. Ingredients include kale for the greens, red skin potatoes, lean ground turkey sausage, red onion, fresh garlic, and olive oil. I also like to add white kidney beans (hello extra protein & FIBER!), cumin powder, ground red pepper, and a squeeze of lemon juice into the mix.
Variations and Alternatives.
Although sausages like chouriço and linguiça are customary, using lean turkey sausage (like I did) makes for an excellent alternative! I tend to use ground sausage versus cooking and slicing up sausage links, but do whichever you’d prefer! To be honest, I usually go this route to save time.
There really are so many variations of Caldo Verde, that I suggest tweaking the recipe to what textures and taste you prefer! See a few ideas below:
- For a creamier, thicker soup: Yukon Gold and Russet potatoes are starchier, making them great for thickening! Personally, I love the density of red skin.
- Craving an even richer soup? Adding a hint of heavy cream should do. Heads-up: too much will make the broth appear less ‘green’, as it’s supposed to.
- Speaking of greens: Traditionally, the greens are cut very thin, but I like to coarsely chop mine. Do what you want!
- Have a favorite green, aside from kale? Try using collard or mustard greens!
- Want an even more robust flavor? Try adding different spices like smoked paprika to the recipe to provide more layers of flavor.
- Vegan or trying to eat more ‘plant-based’? Try this recipe sans turkey and use veggie broth instead of chicken broth. It is JUST as satisfying, I promise!
Hope you enjoy this recipe as much as I do!
|Prep Time||10 minutes|
|Cook Time||30-35 minutes|
- 5 cups kale, stems removed & chopped
- 6-8 small-medium red skin potato, quartered & sliced thin Don't peel the skin, you'll lose all those wonderful nutrients! Remember: Yukon Gold or Russet potatoes make for a thicker broth!
- 1 pound lean turkey sausage
- 1 15-ounce can white kidney (cannellini) beans, no salt added or low-sodium, rinsed & drained
- 1 medium yellow or red onion, chopped Red is what I already had, so red is what I used!
- 2 cups chicken broth, low sodium
- 4 cups water
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1-2 teaspoon(s) cumin powder
- 1 teaspoon ground red pepper Adjust for preferred spiciness.
- 1/2 small-medium lemon *optional*
- kosher salt and black pepper *to taste*
- In a large stock/soup pot (or dutch oven), add the olive oil, garlic, onion. Saute over medium-high heat until onions *begin* to become translucent, then add the ground turkey and cook until browned. Remove from pot and set aside.
- Using the same pot, bring water and chicken broth to a boil, then add potatoes. Once potatoes are near al dente' (or almost cooked), reduce the heat to medium-low for a simmer.
- Stir in the beans, cooked sausage, and seasonings. Cover and allow to simmer for 15 mins or until the potatoes are soft enough to easily smash down with a fork or ladle. Carefully mash up about 1/4 to 1/2 of the potatoes to add texture to the soup. Note: It may be easier to remove some of the potatoes to do this in a bowl.
- Add kale for the remaining 3-5 mins of simmering (uncovered) to ensure the greens don't over-cook.
- Optional: squeeze-in about 1/2 of the lemon and stir at the end of cooking. Note: the more lemon in the soup, the more your greens will brown/darken (oxidize) and soften. I love lemon in this soup, so I don't mind this one bit. Bon appetit! 😀
A single one-and-a-half cup serving provides approximately 268 calories, 15 grams protein, 32 grams total carbohydrates (including 5 grams of dietary fiber), and 9 grams total fat.