Name: Caldo Verde (Portuguese Green Soup) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Portuguese
Ingredients: 1 tbsp olive oil; 1 lb chorizo sausage links (or Portuguese sausage); 1 large yellow onion (finely chopped); 3 cloves garlic (minced); 2 medium russet potatoes (peeled and shredded); 6 cups chicken broth (bone broth preferred); 1 tsp kosher salt; ½ tsp pepper; 1 bunch kale (stems removed, thinly julienned); Red pepper flakes (to taste)

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Few dishes define home-cooked comfort quite like Caldo Verde (Portuguese Green Soup). This marvel of a soup transforms simple ingredients—spicy sausage, vibrant kale, buttery-soft potatoes, and aromatic garlic—into a celebration of tradition and flavor. With each spoonful, you’ll taste a bit of Portugal’s culinary soul, where heartiness, color, and a whisper of smoky warmth all come together in one glorious bowl.

Caldo Verde (Portuguese Green Soup) Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is at the heart of Caldo Verde (Portuguese Green Soup), and every ingredient earns its place. From the robust sausage to the tender potatoes and fresh kale, each component plays a starring role in building that iconic flavor and irresistibly velvety texture.

Olive oil: A drizzle of this golden staple gives the soup a rich, fruity foundation and helps draw out the flavors of everything that follows.
Chorizo sausage links (or Portuguese sausage): Opt for quality sausage with lots of paprika and a smoky kick; this is the signature protein that infuses each bite with depth and character.
Large yellow onion (finely chopped): Sweet and aromatic, onions are the silent force that makes the broth taste like it’s been simmering for hours.
Garlic (minced): Garlic amplifies the rustic and warming notes, making the soup irresistibly inviting.
Russet potatoes (peeled and shredded): These starchy marvels practically melt into the soup, adding body and a creamy consistency without needing actual cream.
Chicken broth (bone broth preferred): Robust, savory broth is the lifeblood of this soup, anchoring everything with extra body and flavor; homemade or high-quality store-bought both shine.
Kosher salt: Seasoning as you go ensures that every layer tastes just right, brightening all the vegetables and sausage.
Pepper: A little bit of fresh ground pepper wakes up the whole pot with subtle warmth.
Kale (stems removed, thinly julienned): The soul of caldo verde, kale brings unmistakable color and earthy flavor—slice it super thin for that iconic ribbon effect.
Red pepper flakes (to taste): A pinch at the end provides a gentle heat and makes the final bowl pop with a peppery twinkle.

How to Make Caldo Verde (Portuguese Green Soup)

Step 1: Brown the Sausages

Start by heating olive oil in a Dutch oven over medium-high heat. Once it shimmers, add your sausage links and let them sizzle for 3-4 minutes per side until beautifully browned. Browning not only locks in flavor, but the sausage fat will also season the base of your soup—don’t skip this step! Set the sausages aside with a pair of tongs, but keep all the flavorful juices in the pot.

Step 2: Sauté the Onion and Garlic

Toss the finely chopped onion and minced garlic into the pot, stirring well to coat them in the rendered fat. Take a moment to enjoy the sweet aroma as you sauté for 8-10 minutes, stirring occasionally, until the onions soften and become translucent. This base is what gives Caldo Verde (Portuguese Green Soup) its signature depth of flavor—slow, gentle cooking here will really pay off.

Step 3: Simmer the Potatoes

Add the shredded russet potatoes straight into the glorious onion and garlic mixture. Pour in the chicken broth (if you’re using bone broth, your soup will have extra heartiness), and season generously with salt and pepper. Bring everything to a brisk simmer, cover, and cook for about 15 minutes. You’ll know it’s ready when the potatoes are collapsing, naturally thickening the broth with their starch.

Step 4: Simmer the Kale

Toss in those thin ribbons of kale and give everything a good stir. Simmer uncovered for another 15-20 minutes. Watch as the kale turns silky-tender, almost blending into the creamy soup. For extra silkiness, you can take a stick blender for just a few quick rounds—pureeing a bit of soup for contrast between smooth and chunky, or you can ladle out about a third, blend, and return to the pot.

Step 5: Return the Sausages

Slice your browned sausage into coin-sized rounds and add them back to the pot. Simmer for another five minutes, ensuring the sausage is thoroughly cooked and its juices meld lovingly into the soup. Each sausage coin should glisten and soak up the soup’s green goodness.

Step 6: Adjust Seasoning and Serve

Taste and adjust with more salt and pepper, if desired. If you’re looking for a lively finish, don’t forget to sprinkle in some red pepper flakes! The soup is now ready: ladle into deep bowls and bask in the aroma, the color, and the promise of comfort ahead.

How to Serve Caldo Verde (Portuguese Green Soup)

Garnishes

A little garnish turns this humble soup into something festive. Scattered red pepper flakes add a dash of color and a pleasant kick. A drizzle of extra-virgin olive oil just before serving gives each bowl a luscious sheen. If you want to evoke old-world charm, a few extra sausage coins on top are never out of place.

Side Dishes

Classic accompaniments are all about simplicity: think crusty bread, possibly warmed in the oven, perfect for mopping up every last bit of broth. If you crave a more substantial meal, pair the soup with a light salad—just a little vinaigrette, nothing overpowering. Caldo Verde (Portuguese Green Soup) really shines when it’s allowed to be the star.

Creative Ways to Present

For dinner parties, serve the soup in rustic mugs or elegant shallow bowls with small breadboards on the side. Swirl in a spoonful of creme fraiche for a decadent, modern twist, or top with a soft-poached egg. Little touches like an olive tapenade or marinated vegetables create an unexpected, vibrant Portuguese-inspired spread.

Make Ahead and Storage

Storing Leftovers

Caldo Verde (Portuguese Green Soup) truly loves to be made ahead. Store cooled leftovers in an airtight container in the fridge, where flavors deepen and meld for up to 4 days. The soup will thicken a little as it sits, so don’t be surprised if the texture improves overnight.

Freezing

If you want to stash away a batch, this soup freezes wonderfully. Allow your Caldo Verde (Portuguese Green Soup) to cool completely, then freeze in individual portions or in a large freezer-safe container for up to three months. Leave a little headspace, since potatoes can expand as they freeze.

Reheating

To reheat, gently warm the soup on the stovetop, stirring occasionally and adding a splash of broth or water if it seems too thick. If heating from frozen, let it thaw in the fridge overnight first. Be patient and avoid boiling—it keeps the kale tender and the sausage juicy.

FAQs

Do I have to use Portuguese chorizo, or can I substitute?

While Portuguese chorizo gives the most authentic flavor, Spanish chorizo or even kielbasa make great substitutes. The key is choosing a smoked, paprika-spiced sausage with a bold flavor to anchor Caldo Verde (Portuguese Green Soup).

Can I use spinach or another green instead of kale?

Kale is the classic choice, but you can swap in collard greens or even Swiss chard if needed. Spinach works in a pinch—just keep in mind it’s more delicate and will cook down even faster than kale.

How do you achieve the signature creamy texture without cream?

The secret lies in shredding the potatoes—they melt right into the broth, giving Caldo Verde (Portuguese Green Soup) a luxurious, creamy feel naturally. A quick blitz with a stick blender also helps achieve the perfect texture.

Is Caldo Verde (Portuguese Green Soup) spicy?

It’s only as spicy as you like! The soup is mild with just a slight peppery warmth from the sausage. Add more red pepper flakes at the end if you want a little extra heat.

Can I make this soup vegetarian?

Absolutely. Skip the sausage, use a rich vegetable broth, and add smoked paprika for that traditional smokiness. You can stir in canned white beans or roasted mushrooms for a satisfying protein boost.

Final Thoughts

If you crave comfort in a bowl, don’t hesitate to try Caldo Verde (Portuguese Green Soup). It’s a simple, soul-warming recipe that will quickly become a favorite at your table. Every spoonful is rich with tradition and pure love—go ahead, cook a pot and share some real warmth tonight!

Caldo Verde (Portuguese Green Soup) Recipe

★★★★★

4.8 from 30 reviews

Author: Ethan
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Caldo Verde is a traditional Portuguese soup featuring hearty kale, flavorful chorizo sausage, and tender potatoes in a savory broth. This comforting dish is perfect for warming up on a chilly evening.

Instructions

Brown sausages. Heat a dutch oven over medium-high heat. Add 1 tbsp olive oil and heat until shimmering. Brown the sausage links on both sides, then set aside.
Saute onion. In the same pot, saute the onion and garlic until soft.
Simmer potatoes. Add the potatoes and broth, simmer until potatoes are soft.
Simmer kale. Add kale and cook until soft.
Return sausages. Slice sausages and return them to the pot to cook through.
Season and serve. Adjust seasoning, garnish with red pepper flakes, and serve hot.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Portuguese