Caldo Verde: Kale, Potato, & Sausage Soup

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!

 

Print Recipe
Caldo Verde: Potato, Kale, & Sausage Soup
Caldo verde, meaning "green broth", is a delicious Portuguese kale, potato & sausage soup. This "one-pot" rustic soup is easy to make, inexpensive and very satisfying!
Prep Time 10 minutes
Cook Time 30-35 minutes
Servings
1.5 cup
Ingredients
Prep Time 10 minutes
Cook Time 30-35 minutes
Servings
1.5 cup
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add kale for the remaining 3-5 mins of simmering (uncovered) to ensure the greens don't over-cook.
  5. 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! 😀
Recipe Notes

Nutritional Information: 

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.

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