Ruth O'Donnell's Portuguese Kale Soup Recipe

This home-style version of Ruth O’Donnell’s Portuguese kale soup brings together leafy kale, tender potatoes, white beans, and savory Portuguese-style sausage in a warming broth. It takes inspiration from caldo verde, the well-known soup of northern Portugal, while including beans for a heartier bowl; recipes vary by cook and region, so this is one satisfying interpretation rather than a single definitive version.

Ingredients

1 tablespoon (15 ml) olive oil
12 ounces (340 g) fresh linguiça or Portuguese-style pork sausage, casings removed; mild Italian pork sausage is a practical substitute
1 medium yellow onion, about 1 cup chopped (150 g)
3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
1½ pounds (680 g) Yukon Gold or russet potatoes, peeled if desired and cut into ½-inch (1.25 cm) pieces
8 cups (1.9 L) low-sodium chicken broth, or vegetable broth
2 bay leaves
1 teaspoon (5 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 large bunch curly kale, stems removed and leaves thinly sliced, about 8 packed cups (160 g)
1 can (15 ounces/425 g) cannellini or white kidney beans, drained and rinsed, about 1½ cups (255 g)
1 tablespoon (15 ml) red wine vinegar or fresh lemon juice, optional

Instructions

Prepare the vegetables. Peel and cut the potatoes into small, even pieces so they soften at roughly the same rate. Chop the onion and garlic, strip the kale leaves from their tough ribs, and slice the leaves into thin ribbons. Drain and rinse the beans. If the sausage is in links, remove its casing and crumble the meat into bite-size pieces. Having everything ready before the pot goes on makes the cooking steps easier to manage.
Brown the sausage. Warm the olive oil in a large heavy soup pot or Dutch oven over medium heat. Add the raw sausage and cook for about 8 minutes, breaking it into small pieces and turning them so they brown on more than one side. The browned bits on the bottom of the pot add flavor to the broth. Because this is ground pork, check the thickest pieces with a food thermometer; USDA FSIS sets the safe minimum internal temperature for ground meat at 160°F (71°C). Transfer the cooked sausage to a plate, leaving about a tablespoon of fat in the pot. If the sausage is very lean, add a little extra oil; if there is a lot of fat, spoon off the excess.
Soften the aromatics. Add the chopped onion to the pot and cook for about 5 minutes, stirring occasionally, until it looks soft and translucent rather than browned. Stir in the garlic and cook for 30 seconds, just until fragrant. Avoid letting the garlic darken, which can make the soup taste bitter. Pour in a splash of broth and scrape the bottom of the pot with a wooden spoon to loosen the browned sausage bits.
Simmer the potatoes. Add the potatoes, remaining broth, bay leaves, salt, and pepper. Bring the liquid to a boil, then lower the heat so it bubbles gently. Partially cover the pot and simmer for about 20 minutes, stirring once or twice, until the potatoes are very tender when pierced with a fork. If the broth boils hard, reduce the heat; vigorous boiling can break the potatoes apart before they soften evenly.
Thicken the broth slightly. Use a potato masher to press some of the potatoes against the side of the pot, leaving plenty of chunks intact. A few gentle presses are enough to give the broth a fuller texture without turning it into a smooth purée. If you prefer a clearer, lighter soup, skip this step. Remove and discard the bay leaves before serving.
Add the kale, beans, and sausage. Stir in the sliced kale, drained beans, and browned sausage. Simmer uncovered for about 15 minutes, stirring once or twice, until the kale is tender but still green and the beans are hot. Thinly sliced kale softens quickly; thicker ribbons or sturdier leaves may need a few extra minutes. If the soup becomes thicker than you like, add hot water or broth a little at a time.
Season and serve. Taste the soup and add more salt or pepper as needed. Stir in the vinegar or lemon juice if you want a brighter finish; start with the tablespoon listed and adjust gradually. Let the soup stand for a minute or two while you set out bowls, then ladle it while hot. The broth will continue to thicken slightly as it cools.

Tips

Slice the kale finely. Thin ribbons are easier to eat by the spoonful and cook more evenly than large pieces. If using lacinato kale, remove the firm center ribs as you would with curly kale.
Choose the sausage to match your taste. Linguiça has a distinctive Portuguese seasoning and can be difficult to find outside Portuguese or specialty markets. Fresh mild Italian sausage works well, though its flavor is less smoky and may be more herby. If you use hot sausage, taste before adding extra pepper.
Control the thickness with the potatoes. Mash only a portion for a brothy soup with body, or leave all the pieces whole for a lighter texture. Do not blend the entire pot unless you deliberately want a smooth soup; blending can make cooked potatoes gluey.
Season at the end. Sausage and broth can both bring plenty of salt. Starting with a measured amount and adjusting after they have simmered together helps prevent an overly salty pot. A small splash of vinegar or lemon is for balance, not to make the soup sour.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, Portuguese rolls, or another sturdy loaf for dipping into the broth. A simple green salad with a lightly acidic dressing makes a fresh contrast to the potatoes and sausage. For a more substantial meal, offer extra bread and a small plate of olives or sliced oranges alongside, rather than adding a second rich main dish.

For a family-style table, set out black pepper, red wine vinegar, and lemon wedges so each person can adjust the seasoning. A little acidity can make the savory broth taste livelier, while extra pepper suits anyone who wants more warmth. If serving children or guests who prefer mild food, keep spicy condiments on the side instead of stirring them into the whole pot.

Variations

Make it closer to a simpler caldo verde-inspired soup: leave out the beans and cut the potatoes into smaller pieces. The beans are included here for a filling Portuguese-American style, but they are not required in every version of kale soup. For a smoother base, mash more of the potatoes before adding the greens.

Use a different bean: Great Northern beans or navy beans can stand in for cannellini beans. Chickpeas also work, though they stay firmer and make the soup feel a little more substantial. Rinse canned beans well to remove excess canning liquid and salt.

Make it vegetarian: Use vegetable broth, omit the pork sausage, and brown 8 ounces (225 g) of sliced mushrooms in the olive oil before cooking the onion. The mushrooms add savory depth but do not imitate the seasoning or texture of linguiça exactly. A teaspoon of smoked paprika can add a gentle smoky note; add it with the garlic and avoid using too much, since it can dominate the kale.

Adjust the greens: Collard greens can replace kale, but they are firmer and may need 5 to 10 additional minutes of simmering. Swiss chard cooks more quickly and has a softer texture, so add it closer to the end and begin checking after about 5 minutes. Spinach is a less traditional, delicate substitute; stir it in during the final 2 minutes, just until wilted.

Change the sausage style: If you have fully cooked smoked linguiça, slice it and brown it briefly, then add it with the beans and kale so it warms without becoming tough. Its saltiness and smoke level vary, so taste the broth before adding the full amount of salt. If using raw sausage as written, cook it through to the stated safe temperature before setting it aside.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3 to 4 days in the refrigerator. The potatoes and beans will absorb broth as they sit, so the chilled soup may be noticeably thicker the next day. Stir in a little water or broth while reheating to bring it back to a spoonable consistency.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe bowl, stirring partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the full pot. For longer storage, freeze cooled soup in meal-size containers for up to 2 to 3 months for best quality. Leave a little headspace, thaw overnight in the refrigerator, and reheat to 165°F (74°C). Kale may soften further after freezing, but the soup remains practical for a make-ahead meal.

Frequently Asked Questions

Is this the same as Portuguese caldo verde?

It is inspired by caldo verde, a Portuguese soup commonly associated with northern Portugal and made with potatoes, thinly cut greens, and often sausage. This version includes white beans and uses a chunkier potato base, so it is best understood as a hearty variation rather than a claim to reproduce every regional or family recipe.

Can I use frozen kale?

Yes. Use about 8 ounces (225 g) of frozen chopped kale in place of the fresh bunch. There is no need to thaw it first, but break up any large frozen clumps and stir it into the simmering soup. It may release extra water and usually becomes tender sooner, so begin checking after about 8 minutes.

Can I make the soup ahead?

Yes. The soup can be cooked a day ahead and refrigerated once it has cooled and is safely stored within 2 hours. The potatoes and beans will thicken the broth overnight, so keep extra broth or water on hand for reheating. If you want the kale to stay a little firmer, cook the soup through the potato stage, chill it promptly, then add the kale and finish simmering when reheating.

What potatoes work best?

Yukon Gold potatoes hold their shape while still giving the broth a creamy quality when lightly mashed. Russets break down more readily and thicken the soup more, which is useful if you like a heartier texture. Either works; cut the pieces evenly and check them with a fork, since the exact cooking time depends on their size.

How can I make the soup less salty or less spicy?

Use low-sodium broth and start with less added salt, then adjust after the sausage, beans, and kale have simmered together. For less heat, choose mild sausage and omit hot pepper. If the finished soup tastes too salty, adding unsalted broth or water and a few extra potatoes can soften the impression, although it will also make a larger batch.

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Ruth O’Donnell’s Portuguese Kale Soup Recipe