If you love cozy, comforting soups, my Best Caldo Verde (Portuguese Green Soup) is about to become your new favorite. This classic Portuguese recipe is made with potatoes, smoky Portuguese sausage, and ribbons of thinly sliced collard greens or kale that soften into the most delicious silky texture. It’s simple, rustic, and exactly the kind of dinner that warms you from the inside out. And, if you like this soup don’t forget to check out my Potato Leek Soup and my Easy Butternut Squash Soup with Frozen Squash and Cozy Beef and Noodle Soup, all reader favorites!
Ingredients Overview
Here’s a quick look at what you’ll need:
- Potatoes – They blend into a creamy base without needing any dairy.
- Portuguese sausage –Traditional Caldo Verde uses linguiça or chouriço, both of which add that classic smoky, salty depth. If you can’t find them, a double-smoked farmer sausage (like the one from Costco) works beautifully and has a flavor similar to linguiça calabresa. Choose a sausage that matches your heat preference—some chorizo varieties can be spicy, while the Costco farmer sausage is mild.
- Onion – For aromatics and sweetness.
- Chicken broth – You can use homemade or store bought. You can substitute it with beef or vegetable broth.
- Collard Greens– or kale, stems removed, leaves cut into super thin slices
- Olive oil, salt, pepper – The essentials.
How To Overview
This soup looks fancy but it’s incredibly easy:
- Brown the sausage to build flavor.
- Sauté the onions in the sausage drippings.
- Simmer potatoes with broth until soft.
- Blend the potatoes and broth into a smooth, creamy base.
- Add the sliced collard greens and sausage back in serve and enjoy.
How to Store
Caldo Verde stores very well:
- Fridge: 3–4 days in an airtight container. The collard greens/kale will soften more as it rests.
- Reheat: Warm on the stovetop/microwave with a splash of broth or water if needed.
How to Serve
Serve Caldo Verde piping hot with:
- A drizzle of good olive oil
- Crusty bread: Pairs beautifully with my bakery worthy artisan bread
- Freshly cracked black pepper
Caldo Verde Recipe (Portuguese Soup)
Caldo Verde (Portuguese Green Soup) with potatoes, kale, and smoky sausage. An easy and comforting Portuguese recipe perfect for any night.
Equipment
- Blender or Immersion Blender
Ingredients
- 1 chourico or linguica sausage (see notes) about 200 g, chopped or sliced thin
- ½ onion chopped
- 3 potatoes about 600 g, peeled and cut into 8 pieces
- 4 cups chicken broth
- 2 bay leaves dried
- ¼ water
- 2 cups collard greens or kale stems removed and sliced very thin
- olive oil
- salt and freshly ground black pepper to taste
Instructions
- Heat a medium pot over medium heat. Add 1 teaspoon olive oil and the chopped/sliced sausage. Cook for about 5 minutes, stirring occasionally, until lightly browned. Transfer to a bowl and set aside.1 chourico or linguica sausage (see notes)
- Lower the heat. Add the onion and a pinch of salt to the pot. If the sausage didn’t release much fat, add a drizzle of olive oil. Cook for about 2 minutes, until softened.½ onion, olive oil
- Add the potatoes, broth and basil leaves. Scrape the bottom of the pot to release the browned bits — they add flavor. Bring to a boil, then lower the heat and simmer for about 25 minutes, or until the potatoes are very tender.3 potatoes, 4 cups chicken broth, 2 bay leaves
- Carefully transfer the soup to a blender and blend until completely smooth. (Hold the lid with a kitchen towel so the steam doesn’t pop it off.) Blend in batches if needed. Or simply use an immersion blender.
- Return the blended soup to the pot. Add the thinly sliced kale and the browned sausage. Simmer on low for about 5 minutes, just until the kale softens. Taste and adjust seasoning.2 cups collard greens or kale
- Ladle into bowls and finish with a drizzle of olive oil and fresh pepper.salt and freshly ground black pepper
Notes
• Sausage options:
Traditional Caldo Verde uses linguiça or chouriço, both of which add that classic smoky, salty depth. If you can’t find them, a double-smoked farmer sausage (like the one from Costco) works beautifully and has a flavor similar to linguiça calabresa. Choose a sausage that matches your heat preference—some chorizo varieties can be spicy, while the Costco farmer sausage is mild. • Kale preparation:
For the traditional texture, the kale must be very thinly sliced. This helps it soften quickly and blend seamlessly into the silky soup. • Lighter version:
For a lighter take on Caldo Verde, reduce the sausage or skip it entirely. The soup will still be comforting and flavorful. • Storage:
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
• Nutrition:
Calories are an estimate. Consult a nutrition professional for precise dietary needs.
Traditional Caldo Verde uses linguiça or chouriço, both of which add that classic smoky, salty depth. If you can’t find them, a double-smoked farmer sausage (like the one from Costco) works beautifully and has a flavor similar to linguiça calabresa. Choose a sausage that matches your heat preference—some chorizo varieties can be spicy, while the Costco farmer sausage is mild. • Kale preparation:
For the traditional texture, the kale must be very thinly sliced. This helps it soften quickly and blend seamlessly into the silky soup. • Lighter version:
For a lighter take on Caldo Verde, reduce the sausage or skip it entirely. The soup will still be comforting and flavorful. • Storage:
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
• Nutrition:
Calories are an estimate. Consult a nutrition professional for precise dietary needs.
Nutrition
Calories: 182kcal | Carbohydrates: 31g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 21mg | Sodium: 883mg | Potassium: 746mg | Fiber: 4g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 2mg
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