Recipes Soups, Stews and Chili Recipes Soup Recipes Caldo Verde (Portuguese Sausage Kale Soup) 4.7 (64) 56 Reviews 12 Photos This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 1, 2023 Save Rate Print Share 12 12 12 12 12 Prep Time: 15 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 12 ounces linguica sausage, sliced 1 tablespoon olive oil 1 onion, finely diced 1 pinch salt 3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick 2 teaspoons salt, plus more as needed 2 quarts chicken broth or water 2 pounds kale - trimmed, chopped, rinsed, drained 1 pinch cayenne pepper (Optional) Directions Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes. Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes. When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes. Chef John Chef's Notes I recommend trying to find Portuguese linguica, but pretty much any cured, spicy, smoked sausage will work. Andouille would be a great choice, as would a dried chorizo.As usual, feel free to adapt this as you see fit, but I wouldn't change the recommended russet potatoes. I Made It Print Nutrition Facts (per serving) 565 Calories 26g Fat 62g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 565 % Daily Value * Total Fat 26g 33% Saturated Fat 9g 43% Cholesterol 56mg 19% Sodium 2851mg 124% Total Carbohydrate 62g 23% Dietary Fiber 7g 24% Total Sugars 4g Protein 25g 50% Vitamin C 197mg 219% Calcium 248mg 19% Iron 6mg 31% Potassium 1901mg 40% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved