Kale Soup With Potatoes and Sausage Recipe (2024)

I loved this soup but I don't think it needed the 2 tsp of salt. Once the linguica rendered its fat it was really quite salty on its own. If I were making it again I would taste it after simmering with chicken broth and vinegar and then add only as much salt as needed.

Hi - I am 100% Portuguese and I have to call out the one false note in this recipe - balsamic vinegar. My mother and grandmother never used it and probably never heard of it. They always used cider vinegar

Some traditions add white beans. And more tomatoes. Getting good linguica is primary.

I used my electric pressure cooker to speed up the process. Twelve minutes on high pressure; manually release steam; add tomatoes and turned to sauce mode (low); perfect.

The notes below state that this soup is good during the colder months, but I grow kale in the summer! I harvested a bumper crop this week, so I was anxious to use it up, and this recipe did not disappoint. I used about 8 garlic cloves instead of only one, and added a can of cannellini beans. I also added a 28-oz. can of chopped tomatoes instead of the fresh tomatoes. This soup is even better the next day!

Variations- Add white beans. Bay leaf. Especially nice with fennel, (or carrots and celery, of course). I always add a hunk of parmesan rind. Sometimes garnish w parm too and though I don't usually add vinegar when cooking I always garnish w a bit at the end, apple cider usually. I personally find that adding tomatoes destroys some of the charm of the good broth. And I don't always do potatoes, sometimes just the veggies. Occasionally add sprigs of thyme or rosemary. Fave soup!

I added two cans of white beans, and I omitted the balsamic because I did not have any on hand. It was delicious.

Made this tonight in instant pot. Used italian sausage, mini potatoes, zucchini, 10 oz kale, 1 can diced tomatoes, 2 boxes of chicken stock, 1 onion, 4 cloves garlic, some carrots and a chopped up celery stalk. Fantastic. Sauteed the sausage in the pot, added onions and garlic, then the rest and cooked for 50 minutes on "soup" setting.

just fyi- i think the potatoes are supposed to disintegrate- it makes the soup thick- more like a stew...

Have cooked in Provincetown for yers: Skip the tomatoes. Add butter beans or white beans. Serve in bowls, adding a few drops of sherry vinegar at serving. Eliminate the balsamic - no place for it here.

I didn't have that much kale, so I combined raw kale, spinach, swiss chard, and green cabbage and it tasted great. I think of this as the Portuguese version of what my mother affectionately called "Italian garbage soup" officially known as called minestrone.

delicious... stir in a cup or two of red kidney beans and I'm back in Provincetown for the Portuguese festival and the blessing of the fleet...

Tomatoes in kale soup? Never! It's like making clam chowder Manhattan style.

Very good. Used chorizo from a local butcher that was plenty spicy, so we followed Jeannine's suggestion and didn't add the salt. Also used low-salt veggie rather than chicken broth. Simmered for much less time, because the potatoes were beginning to deteriorate after 20 or so minutes, even though I had cut them larger than 1/4 inch chunks -- but that was all to the good! We could eat sooner! Served with homemade biscuits.

I did not have Chicken Broth. So I used equal parts beer and water. Other than that I followed the recipe - came out very well!

I used red potatoes, and added a half tablespoon of smoked Spanish paprika and a few red pepper flakes. Delicious! Will make again and again.

Unexpectedly delicious. Omitted tomatoes added carrots and celery.

Also used red wine vinegar instead of balsamic vinegar

My daughter ate up all my fresh tomatoes so I used canned tomatoes. Still delicious!!! Will definitely make this soup again and try adding white beans.

Very yummy just not mind blowing

This is a very hearty and easy to prepare soup. I used the kale, spinach and chard salad mix which I had on hand instead of just kale. It was a perfect substitute. I also decided tomatoes would detract from the rich texture so substituted a can of cannellini beans - which worked very well both for flavor profile and texture. I didn't have balsamic vinegar on hand so used cider vinegar and didn't add much salt as the sausage is very salty. Will definitely make again

I prepare this soup using Swiss chard instead of kale- and no tomatoes -- similar to the soups versions I used to get in Portugal. If I am out of linquica or other sausages, good quality franfurters also work. -- white beans are a good addition. I increase the garlic to at least 3-4 cloves with a large sprinkling of Sechuan pepper. A most delicious soup even in summer.

I make a version of this soup, except like the heartiness of collard greens when they're abundant in the garden. Also use yukon gold potatoes or similar (about 5 small-medium), and canned whole tomatoes (from our summer garden). Double the broth, 2 cloves of garlic, and had organic kielbasa on hand to sub for linguica. Delicious!

This was SO delicious! Can’t wait to make it again! I used turkey sausage, can of diced toms and added celery & carrots and extra garlic as others suggested. Great meal, thank you for the recipe!

Made mostly per recipe w/less salt & cut all amounts by 1/3; I cook for one. Upped initial heat to medium (enameled cast iron pot/induction stove) to get everything going. Added (slightly unripe) tomato at 30 min, along w/some crushed red pepper. After an hour, so delicious!

Cut 2 potatoes down to one, and added a can of garbanzos. No linguica in Raleigh, NC so hot italian turkey sausuage. Spiked it all with a bit of chipotle in adobo and a bay leaf. Served with a tsp of red wine vinegar in each bowl. Wonderful winter meal.

Started making a version of this that I concocted over 50 years ago when I was a poor graduate student, only I made it with kielbasa instead of the sausage mentioned here, and didn't add tomatoes (just kale, kielbasa, and potatoes and broth/water). Maybe I'll try the toms and see if I like that version even more. Either way, it's a mainstay in our family cuisine, with children and grandchildren raised on it.

I am a bona fide second generation Portuguese-America. We grew up on caldo verde and continue to pass it on to next generations.The NY Times New England Heritage Cookbook on p. 40 has an authentic Azorean version it names Portuguese Soup (caldo verde). It uses no vinegar of any kind.My favorite version uses hot Chouriço, but for the spice adverse Sexton a mild linquica works too.

Question - has anyone made this in a slow cooker?

Excellent soup. I agree with several others, less salt, I used 1 tsp, apple cider vinegar was good and I recommend adding a touch at the end to each bowl. I used a can of drained petite diced tomatoes and a can of cannelloni beans rinsed and drained. Definitely extra garlic.