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.
Table of contents
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
This is very hearty on its own so all that is needed is a hunk of fresh bread. Our Whole-Wheat bread recipe is ready in one hour! Or you could pair with traditional Portuguese savory pastries.
This soup actually tastes even better on the second day but the potatoes absorb all the broth (or most of it at least.) Let it cool and then seal in glass containers for up to two days. Add more chicken broth to reheat.
Yes! We always keep frozen Chicken Stock on hand and it is great in this soup. You will need to add a bit more salt to the soup to compensate for the unseasoned stock.
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.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
PrintPotato, Kale & Sausage Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
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!
Ingredients
- 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
- 1/4 teaspoon salt, or more to taste if desired
- Freshly ground pepper to taste
- 1 1/2 teaspoon dry marjoram
- 1/2 teaspoon anise seed
- 1/2 cup dry white wine
- 4 cups chicken broth, such as Pacific
- 1 1/2 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)
Instructions
- 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.
- 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.
- Add wine and cook until mostly evaporated, 2 to 3 minutes.
- 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.
Love how many veggies are in this soup, and I bet the andouille makes it extra flavorful!
★★★★★
I am swooning over this soup and excited to make a pot of it this week! Thanks for sharing!
★★★★★
I love a hearty, all-in-one soup like this. And a little extra wine never hurt!
★★★★★
I love all the wonderful soup ideas you come up with! The bowls you served this one in are extra cute too!
Mmm… potatoes and sausage is one of my favorite comfort food combos. I love that this soup has kale added in, too! So nourishing and delicious. 🙂
★★★★★
Perfect season for this soup – love it!
★★★★★
Soup looks very filling and hearty!
★★★★★
Healthy potato and sausage?! Yes, yes, yes!
★★★★★
This recipe reminds me so much of Caldo Verde the Portuguese green soup which my husband grew up eating! I’ve pinned this recipe to make for us this week!
★★★★★
I can see why this is on your ‘best of’ list! I agree, I feel like people shy away from potatoes but they really add so much, flavor and nutrition-wise. I have this soup on my list now – looks delicious!!
That’s great to hear Tessa.
i legit love potatoes, and i don’t understand why people are afraid of them??!! such a gorgeous and hearty soup, whilst still being healthy. gorgeous photos Xx
So true. Thank you so much Thalia.
i’ve never understood people knocking potatoes – they have lots of nutrients! and this soup is just an awesome way to use them. love the inclusion of kale too.
Yay, Team Potato! Ha ha. Thank you for stopping by Amanda.
I can appreciate a good bowl of soon much better now having spent 2 weeks in Vermont. With this kind of cold weather outside, I can’t imagine a better dish. So yummy!
And the bad news is that March isn’t really the way I think of spring here, it just stays winter. Though my daughter just told me that it’s supposed to get up to 60 on Thursday! Woah!
This soup sounds awesome! My butcher makes a fantastic andouille that I know would be fantastic in this.
I love house made sausage, so I know I would love an andouille! That would make this soup fantastic!
Is this soup frezzable? Looks so tasty
Yes it is great. It does thicken considerably though, so just add a little broth when you reheat it.
What is the sodium content in this soup?