Caldo verde is a Portuguese kale and sausage soup that is easy to make. I am lucky to live close to a bakery that sells Portuguese style sausages. I had the choice between hot or sweet sausages. In this dish, the potatoes were first cooked in the chicken broth until tender and then mashed and returned to the broth. The rest of the ingredients were added afterwards and cooked until tender. The mashed potatoes made the broth creamy and the kale and sausages added a different texture and flavor to the soup. This creamy and satisfying soup is a good one to have on a cool chilly day!
Cooking Tips for Caldo Verde
To make your caldo verde truly stand out, consider using homemade chicken broth if you have the time. It adds depth and richness to the soup that store-bought broth just can’t match. If you’re using store-bought broth, opt for low-sodium versions so you can control the saltiness of your soup. When it comes to kale, Lacinato kale, also known as dinosaur kale, works wonderfully in this recipe. Its sturdy leaves hold up well during cooking and provide a nice texture. Chop the kale into bite-sized pieces to ensure it cooks evenly. For the sausages, slice them thinly, so they can infuse their flavor into the broth as they cook. If you prefer a bit of spice, try adding a pinch of red pepper flakes. This small addition can elevate the flavor and give your soup a little kick.
Serving Suggestions and Variations
Caldo verde is a versatile soup that can be served in various ways. A sprinkle of freshly chopped parsley or cilantro on top adds a pop of color and freshness. Pair your soup with thick slices of crusty bread or cornbread for a hearty meal. If you want to make it more filling, consider serving it with a side of grilled cheese sandwiches or a simple salad. For a vegetarian version, substitute the sausage with smoked paprika or a plant-based sausage. You can also add other vegetables like carrots or bell peppers for added flavor and nutrition. If you like your soup thicker, blend a portion of it until smooth and then stir it back in. This gives it a creamy texture without the need for heavy cream.
Frequently Asked Questions
Can I use a different type of sausage?
Sure thing! If you can’t find Chourico, any flavorful sausage like kielbasa or Italian sausage works well. Just adjust the seasoning to your taste since different sausages have varying saltiness and spice levels.
How can I make this soup vegetarian?
To make a vegetarian version, skip the sausage and use vegetable broth instead of chicken broth. You can add some beans for protein and a bit of smoked paprika to mimic that savory flavor.
What’s the best way to store leftovers?
Store any leftover caldo verde in an airtight container in the fridge for up to three days. If you want to keep it longer, consider freezing it, but the kale might lose some texture after thawing.
Can I make this soup ahead of time?
Absolutely, caldo verde tastes even better the next day after the flavors have melded. Just store it in the fridge and reheat it on the stove when you’re ready to enjoy.
What’s a good side dish to serve with caldo verde?
A nice crusty bread is perfect for dipping into the soup. You could also serve a simple green salad with a light vinaigrette to balance the rich flavors of the caldo verde.
Caldo Verde (Portuguese Kale and Sausage Soup)
Ingredients
- 14 oz kale ,thoroughly rinsed
- 8 cups chicken broth or water
- 8 medium size Russet potatoes ,peeled and thinly sliced
- 4 tbsp olive oil
- 2 small carrots ,peeled and cut into ¼-inch rounds (about 1 cup)
- 5 oz sweet or hot Chourico (Portuguese style sausage) , thinly sliced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the kale by slicing off the tough middle stems and slicing the leaves thinly. Set aside.
- Place the broth, potatoes and olive oil in a big pot. Bring to a boil over high heat. Reduce heat to medium-high and continue to cook for 8 minutes, or until the potatoes are fork tender.
- Remove the potatoes from the broth. Using a potato masher, mashed the potatoes and then place back into the broth.
- Add the kale, carrots and sausage, and cook for 10 minutes or until the kale are wilted and carrots are tender. Season to taste with salt and pepper.
Nutrition
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