Potato, Kale & Sausage Soup

If you’re looking for a yummy but healthy Potato, Kale and Sausage Soup then, you’ll love this hearty thick and chunky stew inspired by Portuguese Caldo Verde! It is made with leek, carrot, celery and a little anise seed. It is only 260 calories per serving and it’s ready to eat in 45 minutes!

I originally shared this recipe on February 16, 2011. I have updated the images and some of the text today.

Why We Love This Portuguese Style Potato Kale and Sausage Stew

This Potato, Kale and Sausage Stew is inspired by Portuguese Caldo Verde. It is so flavorful and loaded, nay bursting, with vegetables. It is so thick and chunky, redolent with garlic, anise and sausage you’ll just need a hunk of bread to make it a respectable meal

Ingredient Notes

Kale

For this soup you can use any variety of kale. Curly, Lacinato or even Red Russian kale will work! Remove the stems, and chop the leaves. You can finely chop them for a finer texture.

Potatoes

We like to use thin-skinned waxy potatoes such as Yukon gold or white “Chef’s” potatoes. Their creamy texture is perfect for this soup.

If you want thicker soup, and more crumbly potatoes you can use russet. But We recommend peeling them because the skins are unpleasant when simmered in broth.

Sausage

For this recipe look for Linguica sausage. This is a spicy smoked sausage popular in Portugal. I find it difficult to source in my area and have found Andouille to be a good substitute as it is both smoked and spicy too.

How To Make Portuguese Potato, Kale and Sausage Soup

Step 1: Saute garlic and leek

Heat oil in a large heavy-bottomed soup pot over medium heat.  Add garlic and leek and cook, stirring often until the leek is starting to soften and the garlic is fragrant but not browned, 2 to 3 minutes.

Step 2: Saute Vegetables and aromatics

Stir in carrot, celery, salt, pepper, marjoram and anise, increase heat to high and cook, stirring often until the vegetables are starting to softened and the bottom of the pot is starting to brown slightly, 5 to 7 minutes.

Step 3: Deglaze

Add wine and cook until mostly evaporated, 2 to 3 minutes.

Step 4: Add Liquid and Potatoes and Cook

Add broth and potatoes, cover and bring to a boil. Stir the stew, then layer the sausage on top followed by the kale, cover and return to a boil. [Note: There will be what looks like a LOT of kale on top that will gradually steam down.] Reduce heat to maintain a simmer and continue cooking, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.  Stir and serve.

FAQs and Expert Tips

More Soup Recipes To Try

Our Minestrone Soup recipe is the best!

Try this Vegetarian Lentil Soup this season. You won’t be disappointed.

This Chunky Corn Chowder is healthier but you’d never know because it is rich and creamy thanks to the potatoes that thicken it naturally.

Turkey Sausage and Kale Soup

4 Ingredient Creamy Kale Cheddar Soup

Potato Leek Soup with Roasted Garlic & Cheddar Cheese

Slow Cooker Kielbasa & Cabbage Soup

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Happy Cooking! ~Katie

Potato, Kale & Sausage Soup

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★★★★★

5 from 12 reviews

• Author: Katie Webster
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

If you’re looking for a yummy but healthy Potato, Kale and Sausage Soup then, you’ll love this hearty thick and chunky stew inspired by Portuguese Caldo Verde! It is made with leek, carrot, celery and a little anise seed. It is only 260 calories per serving and it’s ready to eat in 45 minutes!

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Ingredients

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• 2 tablespoons extra-virgin olive oil
• 6 cloves garlic, minced
• 1 large leek, sliced and cleaned (see how to clean a leek)
• 2 carrots, diced
• 2 stalks celery, diced
• ¼ teaspoon salt, or more to taste if desired
• Freshly ground pepper to taste
• 1 ½ teaspoon dry marjoram
• ½ teaspoon anise seed
• ½ cup dry white wine
• 4 cups chicken broth, such as Pacific
• 1 ½ pounds thin-skinned yellow or white potatoes, such as Yukon gold, cut into 1 1/2-inch chunks (about 4 cups)
• 6 ounces spicy smoked pork sausage, such as linguica or Andouille, cut in half lengthwise and sliced
• 1 small bunch kale, tough stems removed and leaves chopped (about 8 cups)

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Instructions

1. Heat oil in a large heavy-bottomed soup pot over medium heat.  Add garlic and leek and cook, stirring often until the leek is starting to soften and the garlic is fragrant but not browned, 2 to 3 minutes.
2. Stir in carrot, celery, salt, pepper, marjoram and anise, increase heat to high and cook, stirring often until the vegetables are starting to softened and the bottom of the pot is starting to brown slightly, 5 to 7 minutes.
3. Add wine and cook until mostly evaporated, 2 to 3 minutes.
4. Add broth and potatoes, cover and bring to a boil. Stir the stew, then layer the sausage on top followed by the kale, cover and return to a boil. [Note: There will be what looks like a LOT of kale on top that will gradually steam down.] Reduce heat to maintain a simmer and continue cooking, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.  Stir and serve.

Notes

To make ahead:

This stew is even better on day two.  If it is too thick, add a little broth or water.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stove Top
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups each
• Calories: 260
• Sugar: 2.8 g
• Sodium: 402 mg
• Fat: 13 g
• Saturated Fat: 3.5 g
• Carbohydrates: 35 g
• Fiber: 3.8 g
• Protein: 9.5 g

Keywords: Potato kale soup,sausage and kale soup,Portuguese potato soup

Here are some of the photographs from the original post in 2011.