Caldo Verde

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This classic Portuguese Soup is satisfying in every way. Chicken stock adds depth of flavor, chicken sausage instead of the traditional chorizo makes for a more diabetes-friendly dish, and the collards or spinach add a vibrant green color that gives Caldo Verde its name.


  • 3 Tablespoons olive oil
  • 3/4 pound low sodium chicken sausage, sliced into coins or half moons (Look for fully cooked chicken sausage (your choice of flavor) with less than 500 mg sodium per 3 ounce link.)
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch chunks
  • 6 cups low-fat, reduced-sodium chicken broth
  • 1/2 pound spinach, kale or collards, stems discarded and roughly chopped
  • 1/2 teaspoon kosher salt
  • 1 pinch black pepper


  1. Heat 2 tablespoons of olive oil in a large soup pot, add the sausage and cook until it’s lightly golden all over, about 5 minutes. Using a slotted spoon, remove the sausage from the pan, transfer to a bowl and cover with aluminum foil to keep warm.
  2. Meanwhile, add the remaining 1 tablespoon olive oil to the pan. Add the garlic and cook until it just starts to turn golden, about 2 minutes. Add the onions and cook, stirring frequently, until it’s soft and translucent, about 4 minutes. Then add the potatoes and mix well, allowing them to get hot, stirring occasionally with a wooden spoon, about 4 minutes.
  3. Add the cooked sausage back to the pot along with the chicken stock. Cover the pot and bring the soup to a boil, then lower the heat and simmer gently until the potatoes are just cooked and fork-tender, about 15 minutes.
  4. Add the greens and cook at a gentle simmer until wilted, about 5 minutes. Season with salt, black pepper, and a pinch of cayenne pepper for heat.