Linguisa Kale Soup, also known as Caldo Verde, is a simple yet flavorful soup where the broth is made from linguisa, a Portuguese smoked cured pork sausage flavored with paprika and garlic. The simplicity of the ingredients, along with the ease of preparation for this soup is appealing, and the flavor is comforting and delicious.
Linguisa or linguica, both are acceptable spellings. Regardless of how you spell it, it tastes delicious.
I first experienced a bowl of this soup while visiting a Portuguese friend whose mother had just prepared a large pot of this soup. It smelled delicious. I was given a bowl and found it similar to the many soups my family makes. Simple ingredients, that when brought together, create many layers of flavors. The simple broth is made from the garlicky linguisa, along with sautéed onions, garlic, and kale. Potatoes are added and cooked until softened enough that they break apart while stirring, thickening the soup and making it hearty.
Yes, a lot of Linguisa Kale Soup, or caldo verde recipes out there use chicken stock instead of water. I want to experience the flavor from the actual ingredients in the soup, and chicken isn’t an ingredient. I also feel chicken stock would overpower the flavor of the main ingredient being linguisa.
I never got that recipe for caldo verde. All I knew was the soup was made with water, linguisa, potatoes, and kale. The rest is created by me and I have to say, it’s quite delicious. When made, the pot of soup is usually gone in one night. Serve with a thick slice of homemade bread, and you have yourself an incredible meal.
Have leftovers? Well, this soup actually tastes better the next day. Make a big pot and freeze for another meal.
Prep the kale. I know it’s more convenient to buy the washed chopped kale in a bag, but I buy it by the bunch. Sometimes the bagged version contains kale that has passed its prime.
In a large stock pot, add a good amount of olive oil.
Sauté the onions for a good 7 to 10 minutes. This is where you start to build flavor.
This recipe uses 3 whole tablespoons of chopped fresh garlic. No jarred stuff here, please. Smash, peel, and chop the garlic. The house is going to smell amazing.
Add the garlic to the onions and cook until fragrant. You don’t want color, or it will turn bitter. This takes about a minute or two.
Stir in the sliced linguisa and sauté to render some fat which adds flavor to the soup.
Add the kale and sauté until wilted. It’s a better method than boiling because kale is a tough leaf. Sautéing draws out the flavor, softens, and wilts the kale. It also adds a beautiful green color to the soup.
Add potatoes and bring to a boil. Lower heat and simmer until potatoes are softened. They will break up when stirring, thickening the soup. You can mash as well.
Season to taste and enjoy.
- ¼ cup extra virgin olive oil
- 2 cups onions, diced
- 3 tablespoons chopped fresh garlic
- 2 pounds linguisa or chorizo sausage, sliced
- 1 pound kale, stems removed, rinsed and chopped
- 8 cups water
- 2 pounds russet potatoes, peeled and cut into ½” slices
- 1 tablespoon kosher salt, or to taste
- 1 teaspoon pepper, or to taste
- In a large saucepan over medium high heat, sauté onion in oil until translucent - about 7 minutes.
- Add garlic and continue to sauté until fragrant - about 2 minutes.
- Add linguisa, and sauté until it starts to render some fat - about 3 - 5 minutes.
- Stir in chopped kale and cook until wilted - 3 - 5 minutes. The kale will fill the pot, but will wilt and shrink. Then add remaining ingredients.
- Bring to a boil then lower to simmer. Simmer until potatoes are tender - about 30 minutes. Mash some of the potatoes to create a thicker texture. Cook for another 15 minutes.
- The longer the soup sits, the better it tastes.
- Serve with fresh bread and you have an incredible meal.