Skip to main content

Sausage Potato Soup with Greens

This hearty soup, also known as Caldo Verde, is filled with greens and savory chorizo sausage and is a favorite for many. Try using different greens to change up the flavor; rapini, collards or spinach all work really well
  1. 2 tbsp canola oil, divided 30 mL
  2. 8 oz semi-cured ready-to-eat sweet 250 g
  3. or mild chorizo sausage, sliced
  4. 1 large sweet onion, chopped 1
  5. 2 celery stalks, chopped 2
  6. 1 large carrot, chopped 1
  7. 4 garlic cloves, minced 4
  8. 1⁄4 tsp hot pepper flakes 1 mL
  9. 8 cups chopped kale leaves or chopped 2 L
  10. Swiss chard
  11. 1 lb potatoes (about 2 large), chopped 500 g
  12. 2 bay leaves 2
  13. 6 cups ready-to-use chicken or 1.5 L
  14. vegetable broth
  15. Salt and black pepper
  1. In a large soup pot, heat 1 tbsp (15 mL) of the oil over medium heat and sauté sausage about 3 minutes or until browned. Remove to bowl.
  2. Return pot to heat; add remaining oil. Cook onion, celery, carrot, garlic and hot pepper flakes for about 5 minutes or until softened. Stir in kale until wilted. Add potatoes, browned sausage and bay leaves, stirring to coat. Pour in broth and bring to a boil. Cover and simmer gently for about 15 minutes or until potato is tender. Remove bay leaves before serving and season to taste with salt and pepper. Serves 6 to 8.
  1. Tip: Want to change this up a bit? Why not try sweet potato for the regular potatoes — or mix them up? Emily’s friend Paola loves to add some color to this wonderful soup this way.
The Best of Bridge

Leave a Reply