Seafood Soup with Kale and Potatoes
A Caldo Verde, or "green soup," is traditionally made with sausage and loads of potatoes. Our lighter seafood version is nourishing and satisfying with protein-rich scallops and calcium-packed kale.
Click here to see 5 Fall Seafood Stew Recipes
- 2 Tablespoons extra-virgin olive oil
- 2 slices bacon
- 1 large leek, white part only, thinly sliced
- 6 Cups low-sodium fish stock or chicken broth
- 4 small new potatoes, quartered
- 1 bunch kale, stems removed, leaves cut into strips
- 1 1/2 Pound halibut, grouper or monkfish fillets, cut into large piece
- 12 sea scallops
- Salt and pepper, to taste
Oma's Kale and Sausage Soup
This German kale and sausage soup, Grünkohl und Wurstsuppe, is perfect for when you're wanting down-home goodness. It's the kind Oma made for any meat-and-potato lover!
That means my hubby loves it! Not only is he a meat-and-potato lover (like most Germans), but he absolutely LOVES kale. It's German food that tastes wunderbar!
Simple and delicious. A new regular dish at my house.
i will also start with the chorizo in order to render the fat in which to cook the onions. so much olive oil is unnecessary when there's chorizo as a major component. just put it on a plate while the onions, etc. are sauteeing, then add them back in when you add the paprika. besides, i'm going to use an entire lb. of chorizo, not half.
love the idea of this recipe, added to some of the review suggestions. i'm using 16 oz. of Palacios spicy chorizo (doubling the meat factor), and i NEVER peel my russet potatoes the peel is delish! i might even use 2 medium onions instead of one large one. i'm out of fresh greens, but i always keep spinach and collards in my freezer, so i'll just figure out the timing on adding the . spinach, i think. (spinach and lumpy mashed potatoes is a fave dish of mine, just with lots of flaky salt and good butter and some milk or cream.) i like the generous amount of sweet smoked paprika -- INSTEVENS FROM BALTIMi think LORE, MD doubled the amount, which i might do, depending on the strength of the flavors. idk why there's no garlic -- i like to put garlic in every stew or casserole or braised dish slash roast that comes my way in this case, i'll be adding 4 or 5 minced cloves (but i doubt i'll add harissa!). i might even add a can of cannellini beans near the end of the cooking process, probably when i add the thawed, drained spinach. i'll use some sourdough from my freezer for the croutons i'm even tempted to throw some fresh lemon zest into the crouton mix. also, it's nice to not have tomatoes in this kind of a dish, for once.
Great soup--substituted cubed butternut squash for the potatoes & added cannelini beans. The smoked paprika is a must!
My family loved this simple soup. I didn't change much except to saute the chorizo in the bottom of the soup pan before adding the onion. I threw in some garlic as well. I also used regular paprika and only added 1/2 the amount because I wasn't sure of the flavor. Next time I will definitely look for the smoked paprika at my local store. I also didn't bother with the croutons, but I bet that would really make this soup into a special winter meal. I can't wait to try this again.
Great recipe! I was looking to use up some kale and chorizo I had in the refrigerator and this turned out wonderful. I only had Sweet Spanish Paprika but it was still good with that modification.
Nice warming soup that is also healthy. I made this soup with baby redskins because I am not a fan of peeling potatoes. I waited until the last 15 minutes to add the kale, and when I did, I found the 16C lightly packed to be about 2x too much, so I didn't add it all. Even when it cooked down, I only needed half. Other than adding a dash of cayenne and a little pepper, I made no other changes. Yummy! I also broke up the potatoes with a wooden spoon to make a thicker, less chunky soup.
Made this following recipe as written after a hard day on the ski slope. Perfect ending to a perfect day - easy, tasty and filling.
I have made this recipe 3 times already and it's a family favorite. It is spicy, hearty, comforting and an explosion of flavors. I used Aurelia's sausage, a Spanish sausage manufactured in Boerne, Tx just a few miles northwest on IH-10. I prefer red potatoes so I substituted unpeeled red potatoes and loved the firmer texture. 3 family members have already requested this recipe and if you are not familiar with Spanish pimentón, this is your opportunity to fall in love.
I love this recipe. It is really yummy and it forgives you for altering it. I use hot chicken sausage from Trader Joes, and agree that it doesn't need to cook quite as long. I also disagree about the Russet potatoes. They don't hold up well. I love to make this soup during CSA season, eat half, and freeze the other half in 4 pound containers. It is even better after freezing, with the flavors more distributed. I've never done anything with the bread and always cut the oil way back as I'm always trying to move the scale downwards. :) Enjoy
It doesn't need to cook as long as the directions say. Also, I would put the greens in at the end so they are not all mushy. I used double the amount of chorizo. If I had only used 8 ounces, I would have reduced the broth.
I used chicken stock instead of broth, merguez instead of chorizo, added 3 cups dried cannellini beans that had been boiled for one hour and rinsed and added a tablespoon of cayenne pepper and cooked it all for two hours until the beans were tender. It is soooo yummy! After it sat for a while, the broth got really thick and even ore yummy.
Easy, very little prep time, super delicious! I used mostly sweet potatoes, which worked perfectly. They vanished into the soup, leaving it very thick, while the russets remained chunky. Like A Cook from Philadelphia (6/10), I used a crumbled PA Dutch raw chorizo (probably from the same farm!) because I only cook with Happy Meat and that was the only option. It went into the pot first. Everything else was per recipe. Was prepared to doctor but found it totally unnecessary.
Delicious, a complete soup and lots of flavor. I about 10oz chorizo, more than the recipe said, and I did add a bit of salt.
An easy recipe, but needed a lot of doctoring up to make it taste like anything. I used salt and soy sauce to boost the flavor with extra amounts of broth to compensate for the overabundance of kale. Cayenne gave it a better kick.
Easy to make, but lots of doctoring required to make it taste good. I used chicken broth to boost the flavor, and still it required more salt (or soy sauce) than I normally like to add in.
Really easy for a mid-week dinner. Great soup.
I tried this soup as I was looking for a new good potato baseed soup, but was very disappointed in the results. Unfortunately for me, I made a big batch because I had planned on giving it to several people, and the reviewers raved about this recipe. I used only the 1 1/2 lb. kale - did not increase this - and found that there was an overwhelming amount for the large batch I made. The broth was so thin and tasteless, aside from the flavor of the chorizo which I happen to love. Maybe I should have pureed at least part of the potatoes or thicked the broth, but I will never know as I would not make this again. There are too many great potato soups to choose from to try to revamp this recipe.
So easy and so good. I used vegan chorizo and veggie broth, and it was a big hit with all my omnivore friends. Like another reviewer, I added the kale towards the end of the hour, but then it ended up simmering for another hour at my friend's house, and it was still a good texture.
this is a great recipe! like some others, I substituted veggie sausage (spicy chipotle). I took the sausage out before adding the potatoes, so that I could partially puree the potato mixture. Then added sausage back in to simmer. I like my kale as close to raw as possible, so I added it in for the last 5 minutes, right before serving. It was very hearty and delicious!
I used lamb chorizo and baby kale, both from a local farm. The chorizo was so good I added more. A delicious soup.
I've made this soup several times a season for the past few years, and it has yet to disappoint. It's a perfect belly-warmer and -filler for cooler weather, but it's healthy and light at the same time. This can be made into a vegetarian meal by substituting veggie sausage and vegetable broth (though, as an omnivore, I think the meat version is better!)
This was a hit! I used spicy Italian sausage (chicken) instead of chorizo because that's what I had on hand. Swapped out the potatoes for cauliflower (to make it lower carb), used half chicken broth and half water. Really good stuff and will now be part of the regular rotation.
I added a cup of wine (and cut back by as much on the chicken broth) and used some spicy fresh Italian sausage that I got at an Italian deli. Fantastic! My husband claimed it was better than any restaurant soup he's ever had. I'll make this again and again!
Another winner for the recipe book! We had so much kale last year that I made this a dozen times and it was perfect every time. I would definitely NOT leave out the smoked paprika as it is what makes this dish sing. No harm in adding a few more potatoes, but we left the kale proportions as they were, it really wilts and is not as much as youɽ think. Cornbread offsets this perfectly, I made Chili-Cheese Cornbread and it was a perfect side.
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups chopped yellow onion
- 1 tablespoon minced garlic
- 1 (15 ounce) can no-salt-added great northern beans, rinsed
- 12 ounces boneless, skinless chicken breast or chicken tenders
- 2 medium Yukon Gold potatoes, peeled and diced (1/2-inch)
- 6 cups unsalted chicken broth
- 3 thyme sprigs
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 3 cups chopped kale or 1 10-ounce package frozen chopped kale
- 2 tablespoons lemon juice
Heat oil in a large heavy pot over medium heat. Add onion cook, stirring occasionally, until softened, about 5 minutes. Add garlic cook, stirring constantly, until fragrant, about 1 minute. Add beans, chicken, potatoes, broth, thyme, salt and pepper. Bring to a boil over medium-high heat reduce heat to maintain a simmer. Simmer, covered, until the potatoes are tender and an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 18 minutes.
Transfer the chicken to a plate and, using 2 forks, shred it into bite-size pieces. Stir kale into the soup cook over medium heat, stirring often, until the kale is wilted and tender, about 2 minutes. Remove from heat stir in the shredded chicken and lemon juice. Remove the thyme sprigs before serving. Serve hot.
Zuppa Toscana Creamy, spicy potato and kale soup with Italian sausage. Similar to Olive Garden’s Zuppa Toscana. Adapted from [Damn Delicious|http://damndelicious.net/2013/12/07/olive-garden-zuppa-toscana-copycat-recipe/]. 1 tablespoon olive oil 1 pound italian sausage ¼ teaspoon red pepper flakes (or to taste) 3 cloves garlic, minced 1 onion, diced 4 cups chicken broth 3 small russet potatoes, thinly sliced 2 cups kale, finely chopped 1 cup heavy cream salt and pepper to taste To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve. Reviews
this is a lovely, simple, easy to make soup. i am a vegetarian, so instead of sausage i added white beans in with the kale at the end. i also used veggie bouillon, as one other reviewer suggested. i had a few stalks of celery lying around and added them in at the beginning and sautéed them with the onion and garlic. this soup isn't going to blow your mind, but it is solid and quick!
Hmmm my allotment garden had a bunch of little potatoes on cleanup, several like small ducklings. Also my Kale continues to grow. Also turkey broth in freezer from Thanksgiving and turkey pepperoni, onion and garlic in the fridge. Delicious and easy soup. Thank you.
I've tried with both water + chix broth, and I think water-only is the way to go if you really want to taste the sweetness of the greens. Resist temptation to add lots of extras or else you'll muddy the true flavor.
I add red beans and some veg bullion. It tastes just like the Portuguese Kale Soup we're use to in Provincetown!
Corrected Analysis. The analysis provided used raw potatoes with peels. The potatoes should be cooked and peeled. Per serving: Calories 386, Total fat 25g, Saturated fat 6g, Cholesterol 40mg, Sodium 1439g, Carbohydrate 31g, Fiber 4g, Protein 13g
Very good and so simple! Linguica would be better, but I made do with beef chorizo from the store. I also made the following amendments for ease of use: no oil (the chorizo was plenty fatty), 1.25 lb chorizo (I like a meatier soup to keep me full), 1 1/2 c. onion (what is a "medium" onion anyway?), 3 cloves garlic, 1 1/2 lb russet potatoes, and two 32-ounce containers (8 c.) of broth - one chicken, one veggie. I browned the chorizo with the onions as best I could, although it was quite watery and took maybe 20 minutes to dry out sufficiently to brown. I cooked the kale for 20 minutes before adding the chorizo back in and letting it come together for 5 minutes. This was a delicious meal on its own served with crusty slices of ciabatta and a side salad. Definitely a keeper when you want to warm up from the inside!
I've made it 3 times and love it. This time, I made it with Whole Foods fresh spicy chorizo and it was the best. I made it with chorizo from a downtown gourmet shop and it had a fatty taste. I use low sodium chicken broth instead of water. Since the recipe calls for low sodium, I don't see why you can't use regular broth and add less salt. I also used twice as much garlic because we love garlic. I topped it this time with some freshly made whole wheat croutons and some shaved manchego. I happened to have an unopened bottle of Portuguese red to wash it down. Great fall dinner! I don't care if it's not authentic. It's my kind of comfort food. The only downside as another poster mentioned, destemming the kake is a real pain in the butt.
Caldo Verde is made with very thin-sliced collard greens( could be purchased pre-sliced from Portuguese supermarket). All the potatoes and onion are supposed to be pureed it's a creamy broth. It's not supposed to have chunks of potatoes in it. Caldo verde means green broth not Kale soup. If you eat it at any Portuguese restaurant it'll be made with collard greens regardless if it says kale.
Amazing! The only changes I made to the recipe were 1. I used chicken stock instead of water and 2. I added cut up carrots and celery. Make sure you use high quality sausage. I will be making this again and again.
I made this almost exactly as written, but exchanged 4 cups beef stock for 4 of the cups water. I used lacinato kale (the flat-leaf variety) as suggested. Buy the best sausage you can find and make sure it gets nice and crispy. Great the next day, too. So easy, apart from the somewhat time-consuming task of processing the kale (do it while the soup's simmering). This recipe's a definite keeper!!
Just like Olive Garden's Zuppa Tuscana. I plan on making it again this winter. Yummy!
A nice rustic dinner with homemade crusty bread. Subbed 4c. of chx broth plus 2 cups of water. Added nice flavor. Remember to chop the kale up finer next time.
The key to this recipe is the sausage. I used Aidell's brand chicken chorizo and I am not sure how it compares to traditional Portugese ingredients but the result was hearty, delicious, and easy to make.
pretty bland. Not like the ones I used to get in Providence.
My sweetie and I just enjoyed this delightful soup. I did substitute chicken broth for the water. I used a spicy linguiça which was wonderful. I made the soup in the early afternoon and let the flavors blend, while lightly simmering, adding the kale just 5 minutes before serving. Wow, this is easy to make and taste fantastic. Enjoy with a terrific bread to mop up all the last drops in your bowl.
Having had the delicious Caldo Verde in Mozambique & Angola, I must agree with NEAuthentics. It's a lovely simple soup as is. It doesn't need garlic or other spices. I made it to the original recipe only changing the broth for water (which I do in most recipes). Gets better by the hour as the potato breaks up.
Awesome easy soup! Managed to get my picky fiance to consume more greens using this soup despite his usual complaints about kale. I substituted mixture of chicken broth and water. a dash of Knorr's chicken bullion powder (less than a teaspoon for all 6 cups of liquid) when using only water. Used 1 Aidells brand cajun style andouille sausage from TraderJoe's for the entire soup. Enough flavor in that 1 sausage to give soup a good smokiness without too much fat.
Delicious and easy soup. Be sure to use chicken broth instead of water, and add salt to taste. Red pepper flakes give it a nice flavor, too. A great cold weather soup!
This soup is fantastic. I made a few modifications: I added a little smoked paprika when browning the onions and I used chicken stock instead of water. As for the vegetables I used swiss chard instead of kale because that's what I had handy and I used sweet potatoes instead of white ones. I also added a 14 oz. can of chickpeas. I have already made this recipe a few times and it is a winner.
This is a traditional version of caldo verde: 6 c. water/ 5 medium Maine or Yukon Gold, or other starchy potatoes, peeled and quartered (approx. 5 c.)/ 1 small yellow onion, finely chopped/ 1 tbsp. coarse salt/ 1 bunch of flat-leaf kale (1 1/2 lbs. before trimming)/ 5 tbsp. olive oil/ 1/4 lb chourico or linguica, sliced very thin/ Water, potato, onion in a pot. Bring to boil. Reduce heat, season w/ salt, simmer until potatoes are very tender, 20-30 min. Trim kale of the stem, rinse. Drain. Roll and chiffonade. When potatoes are cooked, puree in pot until a smooth consistency. Return to boil. Add greens and olive oil. Simmer until bright green and tender, but not mushy. Brown sausage slices in a skillet. Serve soup with chourico/linguica slices on top.
As a person of Portuguese heritage, I find it important to stick to tradition with this recipe. Other wise, you can't call it a caldo verde. First, do yourself a favor and DO NOT use kielbasa. Huge mistake. Definitely never had it with garlic either, but Iɽ imagine that isn't a huge problem. Also, you should use the flat leaf kale so you can roll it up easily and get a good, THIN chiffonade cut. And traditionally it is served with a fried slice of chourico or linguica on top. However, I like putting more chourico in my soup, because chourico is obviously delicious. Overall though, it's pretty accurate.
This was a fairly 'rustic' soup simple, chunky and hearty. I used some stock for the water, and had red kale so used that (it turned green and turned the soup purple). Best served with some crusty bread.
I've made this recipe many times. I use stock instead of water, too. I also sometimes start by frying a couple of strips of bacon. It is great soup!
I pretty much followed the recipe, only adding smoked paprika and red chili flakes and I used chicken broth instead of water. Great soup for a cold night and I will definitely make it again.
Like several others, I "chickened out" and used low-sodium chicken stock instead of water just couldn't imagine it being good with just water, sausage and kale. I also cut out the salt called for in the recipe. It was delicious. My husband and I both loved it, and it made great leftovers. I think the quality of the sausage is key here -- I used chorizo sausages that my husband made with an Italian friend who has the proper equipment. I wouldn't recommend trying this with grocery-store sausage splurge on sausage from a specialty shop that has no preservatives or fillers.
Creamy Potato Kale Soup
You can expect to see many-a-more bowl o’ Creamy Potato Kale Soup around our house in the next 10 or so years. Bjork (moderate liker of vegetables) and I (major liker of vegetables) both declared this a new favorite. For him, it’s the taste and texture. The taste is reminiscent of a very mellow broccoli cheese soup, and the texture? It’s seriously the creamiest, most velvety veggie-based soup you’ve ever spooned into your mouth or dipped your panini into. <— do it now.
For me, it’s the velvety texture factor plus the fact that it’s really intuitive, extremely adaptable, and pantry ingredient friendly. If I remember right, there are 5 ingredients (two in a row! we’re on a roll!) and 4 of those ingredients are probably already in your kitchen as we type-speak.
But first, let’s address two things:
1. Those of you who have kids and continue to somehow defy all odds and make dinner happen? You have my major respect. This weekend we asked the question: How hard could it be to eat lunch when you’re babysitting the cutest of the cutesy nephew baby?
Um, reality check. We had two adults to one 2-month-old and eating a warm meal together at the table, much less cooking in the first place, was virtually impossible. This was a picture I snapped of Bjork while I was making the soup, before we switched places after the frantic run to the kitchen for the bottle and the mad search through the diaper bag for the pacifier. And finally Bjork ends up at the table with a bowl of soup and I’m on the comfy chair doing some one-handed snacking instead. Because sometimes even Creamy Potato Soup isn’t worth waking up the baby.
Now secondly, the elephant in the room, which is the COLOR of this soup.
It’s beautiful in the artistical sense and completely scary in the more normal sense. I had to justify myself to people about 8 times in the work lunch room because I would get lots of What-Are-You-Eating glares. Or maybe that was my imagination and I just wanted to talk about food again? Either way.
Believe it or not, the first time I made this soup it was even greener than this version. We’re talking like bright electric green soup in a bowl. So incredibly tasty! but so overwhelming to the eyeballs. So in order to NOT end up with electric green soup and to get a more mellow, calm, creamy green soup, my tips are:
- cook the kale a little bit in the broth to take away the bright greeny-ness
- don’t blend all the kale in at once – blend some first and then check the color
- use less kale
- stop caring about what people think about your green soup
Seriously though, just eat it in a closet or something if you can’t get over the green soup judgement.
This velvety dream is our new go-to for dipping with cheesy paninis, bread and hummus, and grilled cheese sandwiches. Bring on the kale!
Tips and Tricks To Zuppa Toscana Soup
- Lean Ground Beef. Italian Sausage has wonderful flavor but you can substitute it with lean ground beef with a dash of Italian seasoning and red pepper flakes
- Buy/prechop Mirepoix. Chopping the celery, onions and carrots is probably the most time consuming part of this whole Zuppa Toscana recipe, but it’s so worth it. You can chop all your veggies in advance or you can even buy mirepoixby the jar and keep it in your refrigerator (I have a few friends with young children that swear by this shortcut)!
- Potatoes. You can peel and chop your potatoes in advance and them keep them refrigerated submerged in water so they don’t discolor.
- ▢ 1/4 cup extra-virgin olive oil
- ▢ 10 ounces chouriço, linguiça,or Spanish chorizo sliced into 1/4-inch (6-mm) coins
- ▢ 1 large Spanish onion diced
- ▢ Kosher salt
- ▢ 2 garlic cloves sliced don’t be afraid to go for a third or fourth. The Portuguese love their garlic
- ▢ 6 medium potatoes peeled and roughly chopped
- ▢ 8 cups cold water or half homemade chicken stock or canned chicken broth, and half water
- ▢ 1 pound kale or collard greens stems removed, leaves cut into very, very thin slices
- ▢ Freshly ground black or white pepper
Recipe Testers' Reviews
This is a hearty, satisfying, and filling soup. It's one of the best soups I've tasted, bursting with flavor and depth. Delicious.
I prepared the full amount of greens as instructed but when I went to add it, I stopped at about halfway. If i had added it all, it would have been more of a "kale with a chorizo sauce" kind of scenario. As it was, using half, was just right. Delicious soup packed with kale. But still a soup.
I used Cavolo Nero. I added 1/4 tsp initially because I wasn't sure how salty the chorizo would taste. I tasted again after I had added the chorizo and added more salt. In total, I added 3/4 tsp maldon salt.
I cooled the soup, refrigerated overnight, and had it the next day for lunch. It was so much better than the day before. The addition of the blended chorizo and letting it rest overnight really did make this into something quite special. Next day, the whole chorizo was still whole and firm but slightly softened by the soup and added more texture, which was very enjoyable.
There was just me eating this and one bowl was enough for lunch. I have put the rest into individual Tupperware and am freezing it. That's another 7 portions so a total of 8 servings.
Kale soup? Caldo Verde? Call it what you will, this soup is hearty and homey and ready in under an hour! In spite of using a very sharp knife and my best kitchen skills, I didn't achieve the thin kale shreds the recipe called for, so the final result wasn't quite as elegant as the photo shows, but that didn't detract from the flavor of the final result.
I used a mild chorizo sausage, Yukon gold potatoes (which I didn't peel as the skins were paper thin), curly kale, and homemade chicken stock. I did add a sprinkle of crushed red pepper flakes at the end of cooking, but I would hold off on the final seasoning until you determine how much heat and salt your sausage is adding to the mix.
Served with a salad and grilled cheese sandwiches, this made a great casual supper.
I added 1/2 the chorizo back to the soup before blending and didn't overprocess the mixture using an immersion blender. Coming across the slices of sausage and a few stray cubes of potatoes are nice little surprises.
This was fantastic. But I think much depends on the quality of your chorizo and stock. I've made it before using polish sausage or keilbasa and boxed stock and it was good but not a 10.
This caldo verde recipe was delicious and pretty nutritious! It warmed our bellies well. My kids are good eaters and they loved this recipe as well.
Despite my efforts, my store only sold chorizo in a roll without casing, loose. I was unable to cut it into medallions but browned the chorizo loose in step 1 for 5 minutes and was able to remove with a slotted spoon reserving fat in the pot. I added all of it into the soup before puréeing it with my immersion blender until velvety smooth.
I did not cool overnight and try again the next day, but I can see how the flavors would continue to meld. This recipe was fairly simple to prepare, with accessible ingredients (aside from the chorizo in casing) and a combination of flavors that was a new experience. This soup is filling.
It even paved the way for a fun food discussion about Portugal and native ingredients. I love that you gave Portugal credit in the recipe title. This is, as my kids would say, “a definite do again!”
Simple yet satisfying and budget friendly! I'm not going to lie. When I first saw this Portuguese kale soup recipe, I was expecting it to be boring and lacking in flavor, but that was surprisingly not the case. This soup, while not boasting many ingredients or, for that matter, many herbs, was pleasantly satisfying even if simple in flavor.
I chose to blend some of the chorizo into the soup to enhance the flavor and I think that was a good choice. I used a Spanish chorizo and the complexity of its flavor really gave the soup that certain something that would have been missing without it. My husband also really enjoyed it and his favorite part is that it tastes thick and rich without added cream or dairy.
I also thought the kale really enhanced the overall experience. Even though the kale was heated and wilted in the soup, it still retained some bite or toothsomeness that was a nice bit of texture in the creamy soup. This soup would be delicious on a cool fall or winter day and is a very budget friendly recipe to boot!
In the future, I would consider adding some other flavor enhancers, such as smoked sweet paprika, to change the flavor a bit. I would also consider serving it with a garlicky, cheesy crostini!
I cooled the soup until the next day and it was great. The soup got thicker when cooled.
HUNGRY FOR MORE?
#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Made some modifications as per some of the comments - sautéed leeks (not onions) after cooking the chorizo, pureed before adding the chorizo and kale. Lots of pepper, used a little sun dried tomatoes. Delicious.
I think it is amazing i made it last night and it made my whole body shake with tastiness!! Try it if you haven't already!
Desperately lacking flavor, thankfully the addition of a bit of balsamic vinegar, wine or stock to reduce makes it better. But im clever like that. Ordinary people just following the recipe will be disappointed.
I cannot understand how anyone can give this 4forks. There isn't a single spice in the recipe and using water instead of stock? Like most others I added a great deal to make this delicious including a mirepoix to start, canned tomatoes, a cambonzola rind and and plenty of salt and pepper. It was fab the next day!
This soup is very tasty, however I find that it has better flavor if you substitute at least half of the water with chicken stock. Also, I add chopped fresh tomatoes and garlic, as well as dried rosemary, which really deepens the flavor, too, and gives it more depth and richness. Even better the day after!
Like others, I made this with some alterations. Used 1/2 broth and 1/2 water and added some garlic to the onions. Didn't use chorizo due to fat content, and instead got a chicken/mango/habanero sausage. One thing I might do in the future is to add a parmesan rind to the soup as it simmers. I think that'll add some nice flavors. Overall, though, an easy and yummy dish!
I loved this soup. I had leeks on hand so I used them. I also used 1 lb. of chorizo instead of 1/2 lb. I wanted a little more flavor so I used 4 cups water and 4 cups veggie stock. Yummy.
With a few changes, my husband and I LOVE this soup. I sauteed onions in coconut oil (olive oil at high temps not healthy). Subɽ chic broth for water, and hit the pot with the Bamix so all pureed before the addition of the chorizo and the kale. I will double the kale next time - it's fabulous. We found the dish too bland so added a considerable amount of Cholula hot sauce. Fabulous - "ripens with age" and will be made again and again!
I'm a vegetarian, so i use veggie sausage or soy chorizo - it's just as delish! I also add chopped garlic when I cook up the "meat"
I did as many suggested by adding stock instead of water and bumped up taste with chili powder, sun dried tomatoes and strips of soppresto (the only spicy meat i had on hand) which I had sauted and drained beforehand. Good soup.
This is an easy and very tasty recipe that I would do again for a winter dinner. To cut back on fat and calories, I substitute organic Brat Haus chicken sausage, preferably the Spicy Italian. If I don't have them, I have used their organic chicken bratwurst that are flavored with fennel seeds. Fennel is a terrific flavor with the kale and potatoes. We like things a little spicy, so we add dashes of Tobasco's Chipotle hot sauce to taste to our individual servings. I also make two cooking method changes: I steam the kale because it can have a strong flavor if you cook it with the potatoes (but this is a matter of personal taste). Also, the potatoe masher doesn't work. Instead, I use a stick blender right in the pot. Blend the soup before adding the steamed kale and the browned sausage. Make it a day ahead and it tastes even better.
I made this recipe tonight for the first time. It was obvious it had insufficent spices, so my additions were 3 minced cloves of garlic cooked with the onions, chicken bullion (Better Than Bullion Chicken Base is my favorite) to taste added to the water, New Mexico chili powder to taste added into the water (living in Colorado I had 3 different types to add,) and at the end I added some Masa corn flour to taste. One can shake the flour with COLD water in a small glass jar to allow a smooth texture into the soup. This balances the chili flavors well. We cooked it about 20-30 min. longer on low which allowed the kale cook longer.That all said, this was FABULOUS! My husband and I believed it was the best kale soup we've ever had!
Mmm, delicious. I used half water, half chicken broth, and only half an onion. Substituted Soyrizo, because, sadly, I am dieting. This is great soup. Perfect for a chilly day. Incidentally, this is the first time using Soyrizo. It tastes better than expected. Would use again.
As others have noted, I use half chicken broth and half water. Also,I use my food processor to slice both the sausage and the potatoes - really saves time! I previously made this soup with regular kale and a spicy Italian hard sausage, and it was good. Then I found a source for Spanish Chorizo and Tuscan Kale (Peapod). OMG it improved this soup beyond belief! I still do, however, add Garlic, and 5c chicken broth and 3c water and some crushed cayenne. Drizzle each bowl w/ olive oil before serving. 2008 - This year I grew Tuscan Kale in my garden (harvest after nights turn cold) just to make this soup - wow!
Great tastiong! As recommended, I sauteed onions and garlic in the remaining chorizo oil, adding olive oil. My suggestion is to drain the chorizo on paper towels, then slice into quarters before adding to soup.
Great soup, I did use chicken broth in place of water and lean hot Italian turkey sausage instead of the chorizo. Great fall dish!
At least Three forks as cooked. Quick and easy, this one is going into the rotation. I followed everyone's advice and used stock instead of water to make a very nice soup. Next time, I think I will fry the Chorizo first, then reserve it and add a little oil as needed to the Chorizo oil and fry the onions and potatoes in that. Iɽ probably still use stock though.
I previously made this soup with regular kale and a spicy Italian hard sausage, and it was good. Then I found a source for Spanish Chorizo and Tuscan Kale (Peapod). OMG it improved this soup beyond belief! I still do, however, add Garlic, and 5c chicken broth and 3c water.
It seemed a little bland so I added a couple beef bouillon cubes, 1/2 tsp Penzey's Adobo seasoning and a little crushed red and black pepper. Then it had a little kick and a a nice hearty flavor
i thought this was great! didn't make any changes. i made sure to use real spanish chorizo and good potatoes (tiny ones of the variety charlotte). excellent! i'm loving finding a way to cook with kale.
I added some boullion, as recommended by other reviewers. I also was feeling a bit indulgent and kept a bit of the Chorizo oil. it came out very flavorful.
I just made this with Spanish-style chorizo, and I think that's the key. Spanish chorizo is incredibly flavorful and nothing like sausage you get in the refrigerated case at the grocery store. I used a LOT more kale and only 3.5 ounces of chorizo, so it was really healthy as well as tasty and filling.
This soup is classic Portuguese, not Tuscan! Anyway, I make it all the time, with the addition of a few cloves of garlic. easy and so satisfying. You MUST use Portuguese linguiça sausage, nothing else is quite right!
There is a similar recipe for Caldo Verde on Williams-Sonoma.com that calls for two onions instead of one, and 3-4 cloves of garlic. I use a hot chicken chorizo from Whole Foods and would never describe it as bland. It's one of my winter favorites.
I made the soup almost as written (except with the addition of garlic and half chicken brother instead of water) and found it to be really bland. I ended up throwing in a boullion cube at the end, some paprika and I think a packet of Sazon and it turned out great!