Smoky Rainbow Chard, Potato and Sausage Soup


  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 servings
Smoky Rainbow Chard, Potato and Sausage Soup

(Recipes by Irene Ngo; Produced by Aimee Nishitoba; Photography by Erik Putz; Food styling by Zeke Goodwin; Prop styling by Nicole Billark)

This play on Portuguese caldo verde swaps kale for chard for a springtime version of the smoky soup.


  • 1 tbsp olive oil

  • 2 Portuguese hot chouriço sausages, thinly sliced

  • 1 small onion, thinly sliced

  • 1 garlic cloves, minced

  • 1 bay leaf

  • 1 900-ml carton sodium-reduced chicken broth

  • 1 large yellow potato, peeled and cut into 3/4-in cubes

  • 1 small bunch rainbow swiss chard, leaves and stems chopped and separated

  • 1 pint cherry tomato, halved


  • Heat a pot over medium. Add oil, then sausage and onion. Cook, stirring often, until onion is softened, about 3 min. Add garlic and bay leaf. Cook, stirring, for 2 min.

  • Add broth, potatoes and 1 cup water. Bring to a boil. Reduce heat to medium-low and simmer just until potatoes are fork-tender, 6 to 8 min.

  • Remove and discard bay leaf. Add chard stems and cherry tomatoes. Simmer just until stems are tender, about 3 min. Stir in chard leaves just until wilted. Ladle soup into serving bowls.

Kitchen tip:

Chouriço is a flavourful, garlicky smoked sausage from Portugal that is fully cooked and ready to eat. You can also substitute drycured Spanish chorizo, which has a stronger paprika than garlic flavour, for this recipe.

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