Portuguese Kale Soup

If you’re a fan of comfort food that nourishes both body and soul, then Portuguese Kale Soup, or Caldo Verde, is exactly what you need. This hearty 3-Point soup, rich with kale, smoky sausage, and creamy beans, is robust, filling, and packed with flavor. 

Traditionally, this soup calls for potatoes, but I swap them out for white beans to thicken the broth without adding extra points. Trust me, you won’t miss the potatoes in this healthier take on a Portuguese classic. Try our other healthy side dishes, too! 

Why should you try Portuguese Kale Soup?

Portuguese cuisine is all about balance—meals that are filling, nutritious, and flavorful. Portuguese Kale Soup is a prime example of this, with its mix of vegetables, protein, and legumes all simmered together into a rich, satisfying broth. 

It only takes 10 minutes to prep and about 30 minutes to cook, making it an easy weeknight dinner option. And don’t worry, it’s beginner-friendly! 

Plus, it’s a great way to sneak extra veggies into your diet without feeling like you’re eating “diet food.” The beans add a creamy texture that makes the soup feel indulgent without the extra calories.

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 6

Serving Size: 1 ½ cups (about 400 g)

3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

• 1 tsp olive oil
• 1 medium onion, finely chopped (1 cup, 150 g)
• 3 cloves garlic, minced
• 1 medium carrot, sliced into rounds (½ cup, 75 g)
• 2 stalks celery, diced (½ cup, 50 g)
• 15 Oz white beans, drained and rinsed (425 g)
• 1 ½ cups shredded chicken breast (240 g, cooked)
• 3 smoked chicken sausages, sliced (250 g)
• 1 tsp dried oregano
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 6 cups chicken broth (1.4 liters)
• 4 cups kale, chopped (120 g)

Instructions:

1. Prepare the Vegetables: Begin by preparing all your vegetables. Slice the carrot into rounds, dice the onion and celery, and mince the garlic. Set everything aside for when you’re ready to cook. 
2. Sauté the Aromatics: In a large pot, heat 1 tsp of olive oil over medium heat. Add the chopped onion, garlic, carrot slices, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
3. Sear the Chicken Sausages: While the vegetables cook, heat a small skillet over medium heat. Add the sliced smoked chicken sausages without any oil (they’ll release enough fat). Sear them for about 5 minutes, stirring occasionally, until they are browned on both sides. Set the sausages aside for later.
4. Add the Chicken and Seasonings: After the vegetables have softened, stir in the shredded chicken breast and white beans. Season with oregano, salt, and black pepper. Let it cook for 2 minutes to blend the flavors.
5. Simmer: Pour the chicken broth into the pot and bring the mixture to a boil. Once it boils, reduce the heat to a gentle simmer.
6. Add the Kale and Sausages: About 5 minutes before the soup is done, add the chopped kale and the browned chicken sausages. Stir them into the soup, and let it cook until the kale is wilted and the sausages have heated through, about 5-7 minutes.
7. Taste and Adjust: Taste the soup and adjust the seasoning if needed. Add more salt or pepper according to your preference.
8. Serve: Once the kale is tender and all the flavors have combined, the soup is ready to serve. Ladle into bowls and enjoy it hot!

Variations and Substitutions for Portuguese Kale Soup

This soup is so versatile. You can easily make a few substitutions or add-ins depending on what you have in your pantry or what suits your taste.

1. Swap the Kale: If kale isn’t available or isn’t your favorite, you can use other leafy greens like collard greens, Swiss chard, or even spinach.
2. Add More Vegetables: While the traditional recipe calls for onions, carrots, and celery, you can easily add green beans or bell peppers for extra color and nutrients. Feel free to experiment with different vegetables to make the soup even more filling.
3. Switch Up the Protein: While I’ve opted for smoked chicken sausage and shredded chicken breast in this Weight Watchers-friendly version, you could go with lean turkey sausage or even skip the meat altogether for a vegetarian option. If you want, try using small pieces of cured ham or even lean cuts of smoked pork for an authentic Portuguese flavor.
4. Boost the Creaminess: If you want an even creamier soup without adding extra points, try blending some of the white beans with their liquid. This trick thickens the soup and gives it a velvety texture without the need for cream or potatoes.

Tips and tricks for making Portuguese Kale Soup

1. Blending Beans for Creaminess: To make the soup creamier without adding heavy cream or extra starches, blend a portion of the white beans with their liquid.
2. Prepping the Sausage: For maximum flavor, sear the smoked sausage in a skillet before adding it to the soup. I use a minimal amount in this recipe, so browning the sausage first enhances its smoky taste without letting it break apart in the broth.
3. Chopping the Kale: Traditionally, the kale is sliced very thinly and cooked down until it’s soft and tender. Or try leaving the kale in larger pieces or adding it toward the end of cooking to retain some of its crunch and freshness.
4. Meal Prep Friendly: It holds up well in the fridge for several days and can even be frozen for later. Just be sure to freeze it before adding the kale to prevent it from becoming too mushy when reheated.
5. Enhancing the Flavor: Don’t be afraid to adjust the seasoning to your taste. A little more salt, pepper, or a squeeze of lemon juice at the end can brighten up the flavors and balance out the richness of the broth.