Portuguese green soup, Caldo Verde, delivers soul warming goodness with simple ingredients of potato, spicy sausage and kale. This broth based soup is perfect for the first crisp days of fall.
Fall hit us Pacific North Westerners a little early this year. It’s the first of October and the air is CRISP. I mean like instant Fall crisp. And would you believe our stove is on back order? Yes. We have no heat currently. So, soup is a REAL GOOD THING around our place.
I feel like broth based soups are the best at warming your body right down to your bones. This one here, it’s a soul soothing kind of warm. In the 30 minutes it takes to make, and with very few ingredients, Caldo Verde packs in HUGE flavor. I like to use Jimmy Dean Hot Sausage because it really adds a lot of flavor. Traditionalist may frown upon this, so you can substitute a nice chourico sausage if you please. Grab some Dinosaur kale from the garden or collard greens, anything substantially dark and leafy is good. A few potatoes, garlic, onion and broth. It’s really that easy and talk about a budget meal! Stay warm and spend less. My kind of meal.
More Fall Soups:
- ½ lb. Jimmy Dean hot sausage
- ¾ cup yellow onion diced
- 2 cloves garlic minced
- ¼ cup white cooking wine
- 2 cups Yukon Gold potatoes diced
- 8 cups chicken broth
- 3 cups Dinosaur kale or collards rough chopped
- salt and pepper to taste
- Parmesan for garnish if desired
- Crusty french bread if desired
- Heat large soup pot over medium heat, add sausage, crumbling as you add to pan.
- Cook sausage, stirring as it cooks until browned.
- Add onion and garlic, cook for 1-2 minutes.
- Add white wine and stir for about 1 minute.
- Add potatoes and chicken broth, cook until potatoes are fork tender about 10 minutes.
- Add kale and salt and pepper. Cook for at least 30 minutes, allowing flavors to develop.
- Serve with crusty french bread and garnish with parmesan.