Caldo Verde is a traditional Portuguese soup that is packed with flavor, with only a few simple ingredients, This hearty soup is chock full of kale, Portuguese Linguiça (smoked sausage), potato and aromatics.
Caldo verde is a dish that takes me back to my childhood. I first had this soup as a kid, at my babysitter Florinda’s house. She was Portuguese, and her kitchen was always filled with delicious smells and flavors. I didn’t know what I was eating at the time, but I knew back then that it was damn good. So after many years, I had this soup again as an adult at a local Portuguese restaurant, I finally learned it was called Caldo Verde! This soup is super satisfying, and super healthy! It’s full of tons of kale, with just the perfect amount of salty, fatty goodness from Portuguese Linguiça.
What Is Caldo Verde?
Caldo Verde translates to green broth, and it’s a traditional Portuguese soup. Since it is a rustic comfort food historically made in homes all over the country, there isn’t just one way to make it. However, many recipes include greens, potatoes, onions, garlic and traditional Portuguese sausage.
What Ingredients Are In Caldo Verde?
Many variations of this Portuguese soup combination exist. Some use kale, while others use collard greens. Some include beans; others do not. Most call for a Portuguese hard sausage with a strong garlic flavor called Chouriço. Other recipes use Linguiça sausage. If you can’t find Portuguese sausage in your area, you can swap it with Spanish (cured) chorizo. Don’t use Mexican chorizo, it won’t work in this recipe.
How To Make Caldo Verde
In a large pot, saute the sliced linguiça until the fat renders out and it’s crispy around the edges. This gives the soup a lovely smoky flavor. After removing the sausage from the pot, add the onions, garlic, potatoes, most of the kale and broth. After the potatoes are cooked, simply blend the soup using an immersion blender or regular blender to give it it’s signature green color.
To finish the recipe, toss in the remaining kale and the cooked linguiça and simmer for 10 minutes to allow the kale the wilt and sausage to flavor the soup. Finally, taste the soup and add salt and pepper to taste. It’s so easy!
What To Serve With Caldo Verde?
This is a hearty soup, so it’s a meal in one pot. I would serve with some crusty bread for dunking. You can also serve this soup as an appetizer before a traditional Portuguese meal!
Can I Freeze The Leftovers?
Yes, this soup freezes well. To reheat, simply add to a pot and heat until hot. This recipe lasts 3 days in the fridge (if you don’t manage to eat it all)!
Want More Cozy Soup Recipes?
- Slow Cooker Chicken Tortilla Soup
- Colombian Ajiaco (Chicken and Potato Soup)
- Sopa De Pollo Con Mofongo (Puerto Rican Chicken Soup)
- Creamy Tomato Basil Soup
Caldo Verde (Portuguese Kale and Potato Soup)
- 2 teaspoons olive oil
- 1 medium onion, peeled and diced about 1 cup
- 1 tablespoon minced garlic 2-3 cloves
- 2 Russet potatoes peeled and cut into thin slices
- 7 cups no salt added vegetable broth stock or vegetable broth
- 1 link Portuguese linguiça (or other cured Spanish-style chorizo), sliced into thin rounds about 3/4 cup
- 3/4 pound kale stems removed and thinly shredded (about 8 cups)
- salt and pepper, to taste
Remove the woody stems from the kale leaves. To remove the stem, fold the leaf in half to expose the stem, then pull the leafy green parts away from the stem.
Stack a few leaves on top of each other. Roll them into a tight roll, like you’re rolling a cigar. Slice the roll of kale into thin strips.
Place a Dutch oven or large pot on medium heat, add in the olive oil and the linguiça.
Saute the linguiça until it's cooked through and crisp around the edges. Use a slotted spoon to remove it from the pan and set it aside.
Add the chopped onion into the pot with the sausage drippings and season with a pinch of salt. Saute for 4-5 minutes, until it's tender and translucent, but not browned.
After the onion is tender, add in the garlic. Saute for 1-2 minutes, until the garlic is fragrant.
Add in the chicken stock broth, potatoes, 2/3 of the kale and a pinch of salt and pepper. Reserve the last 1/3 of the kale for later.
Bring the soup to a boil, then reduce to medium low and cover. Cook for 20-25 minutes, until the potatoes are tender.
When the potatoes are tender, blend the soup with an immersion blender or a regular blender.
After blending the soup, add in the rest of the kale and cooked linguiça. Cover the pot and cook for another 10 minutes, until the kale is tender. Taste the soup, then season with salt and pepper to taste.
Serve hot with a drizzle of olive oil and some crusty Portuguese bread.