Caldo Verde


That delicious Zuppa Toscana soup from Olive Garden everyone raves about? Well please meet the healthier, tastier more authentic Caldo Verde version. This soup is a Portugal favorite and if you wanna really punch up the authenticity use Linguica in place of the ground pork in this recipe. Caldo Verde is also dairy free (unlike the restaurant Zuppa Toscana), which is a plus for anyone lactose sensitive or for anyone just in the mood for a light, clean broth. I very much enjoyed this soup and will most likely keep on skipping the dairy.

Caldo Verde


1 lb pasture raised ground Pork, or ground pork of choice

3 med sized Red Potatoes, chopped with skins on

1 bunch of curly Kale, trimmed and chopped, or greens of choice

6 cups Vegetable Stock

2 cloves garlic, minced

1 tsp EVOO

1/4 tsp Red Pepper flakes, optional

Salt and Pepper to taste


In a large Dutch Oven or soup pot over med high flame, heat the olive oil until shimmering. Add in the garlic and heat until just fragrant, about 30 seconds. Add in the ground pork and red pepper flakes and saute until the pork is browned. Add in the vegetable stock and stir up all the fond from the bottom of the pan. Next add the potatoes and kale. Bring to a simmer and continue cooking until the potatoes are fork tender, about 20 to 30 minutes. Turn off the flame, season with salt and pepper, and taste to adjust seasonings if necessary. Serve soup immediately and garnish with additional red pepper flakes, if desired.

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