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Sausage Potato Soup with Greens

Try using different greens to change up the flavor of this hearty soup; rapini, collards or spinach all work really well.

This hearty soup from Best of Bridge Kitchen Simple is also known as Caldo Verde. It’s filled with greens and savory chorizo sausage and is a favorite for many.

  1. 2 tbsp canola oil, divided 30 mL
  2. 8 oz semi-cured ready-to-eat sweet or mild chorizo sausage, sliced 250 g
  3. 1 large sweet onion, chopped
  4. 2 celery stalks, chopped
  5. 1 large carrot, chopped
  6. 4 garlic cloves, minced
  7. 1⁄4 tsp hot pepper flakes 1 mL
  8. 8 cups chopped kale leaves or chopped Swiss chard 2 L
  9. 1 lb potatoes (about 2 large), chopped 500 g
  10. 2 bay leaves
  11. 6 cups ready-to-use chicken or vegetable broth 1.5 L
  12. 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

This recipe is available in the book Best of Bridge Kitchen Simple.