This Portuguese Caldo Verde recipe simmers potatoes, kale, and smoky sausage in a rich and comforting broth. All made in one pot, it’s an incredibly flavorful meal that will transport you to the shores of Portugal with every spoonful!
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If you’re tired of the same old soup recipes and ready to try something new to you, then you’ll love the classic Portuguese potato soup called Caldo Verde!
This soup is all about comfort. Similar to Zuppa Toscana, it simmers a cozy mix of Portuguese sausage, potatoes, and kale in a divine yet simply seasoned broth. One slurp and you’ll be in soup heaven.
Not only is Portuguese green soup easy to make in one pot on the stove with simple and affordable ingredients but there’s also room to make the recipe your own. Make it in the slow cooker or Instant Pot, swap the sausage for a plant-based alternative, or add some seafood for a fun twist!
Interested in more comforting soup recipes? Try out my Potato Cheese Soup, Potato Leek Soup, or Creamy Tomato Bisque!
Ingredient Notes
- Sausage – To keep this recipe as authentic as possible, opt for Portuguese sausage, such as chouriço or linguiça. If you need a substitute, Kielbasa sausage and Spanish chorizo both have similar smoky, slightly spicy flavor profiles.
- Onion and garlic
- Yukon gold potatoes – Their soft and creamy texture helps them melt into the soup. If you can’t find Yukon gold potatoes, use russet or red potatoes instead.
- Chicken broth – The savory base of the soup! You can use vegetable broth as a substitute if you’d like.
- Kale – Use curly or lacinato kale, or substitute shredded collard greens.
- Salt and pepper
- Lemon juice – A splash of freshly squeezed lemon juice adds a bright, citrusy pop to help balance the richer flavors. Red wine vinegar or apple cider work just as well.
- Extra-virgin olive oil
How to Make Caldo Verde Soup
Step 1
Brown the Sausage
- Heat the olive oil in a large pot over medium heat.
- Once hot, add the sausage and cook until the slices are lightly browned on both sides.
- Transfer to a plate and set aside.
Step 2
Saute Onions + Garlic
- Add the onions and a pinch of salt and pepper to the same pot, and sauté until soft and lightly golden.
- Add the garlic and cook for another minute.
Step 3
Simmer the Potatoes
- Add the potatoes and chicken broth, season with salt and pepper, and heat the mixture to a boil.
- Once boiling, cover the pot with a lid, reduce the heat, and let the soup simmer until the potatoes are tender.
Step 4
Puree
- Use a slotted spoon to remove 1 cup of the potatoes from the pot.
- Purée the remaining soup in a blender until smooth.
Step 5
Add Kale
- Stir the kale and reserved potatoes into the soup and simmer until the greens are wilted.
- Season with salt, pepper, and lemon juice (or vinegar) to taste.
- Serve the Portuguese soup in bowls and garnish with the cooked sausage and a drizzle of olive oil. Enjoy!
Slow Cooker Instructions
First, sear the sausage in a skillet along with the onions and garlic. Transfer the mixture to the slow cooker, then add the potatoes and broth, cover with the lid, and cook on low for 6 to 8 hours or until the potatoes are fork tender. Stir the chopped kale into the soup about 30 minutes before serving, then season with salt, pepper, and lemon juice or vinegar to taste.
Instant Pot Instructions
Brown the sausage and cook the onions and garlic in the pot using Sauté mode. Next, add the diced potatoes, chicken broth, and seasonings. Seal the lid on top and cook on high pressure for about 5 minutes, allowing natural pressure release for about 5 minutes before manually releasing the remaining pressure. Remove the lid and stir in the chopped kale until wilted.
Tips and Tricks
- Slice the sausage into even ¼-inch thin rounds to help them cook and brown evenly.
- Be careful not to overcook the kale. Only simmer the leaves in the soup until they wilt or else they might become mushy.
Variations
There are a few ways you can put your own spin on this Portuguese kale and potato soup recipe, whether you’d like to play with its flavor or modify it for your dietary needs:
- Vegetarian: Replace the sausage with plant-based alternatives like store-bought vegan sausage, soyrizo, or crumbled tofu. Also, use vegetable broth instead of chicken stock.
- Seafood caldo verde: Consider adding shrimp, clams, mussels, or cod during the last few minutes of cooking for a tasty seafood twist.
- Sweet potato version: Try substituting sweet potatoes for regular potatoes. Their natural sweetness complements the savory, smoky flavors beautifully.
Serving Suggestions
In Portugal, caldo verde is typically served as a main course with crusty bread for dunking and a simple green salad dressed with olive oil and vinegar. To complete your Portuguese-inspired meal, pair the soup with other Portuguese staples such as grilled sardines, bacalhau (cod) fritters, or piri piri chicken.
If you want to mix things up, serve the soup with any of these 30+ Sides for Soup or 45+ Spanish Tapas Recipes.
Storing and Freezing
Store the leftover caldo verde in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave before serving.
The soup also freezes well for up to 3 months. Thaw the leftovers overnight in the refrigerator before reheating. Keep in mind that the texture of the potatoes and kale may change slightly upon thawing.
Erin’s Wine Pairings for Caldo Verde
- In Portugal, this soup is often enjoyed with a light, slightly effervescent Vinho Verde, a white wine native to the region.
- Pinot Gris’s crisp acidity and subtle fruitiness also complement the savory flavors.
More southern European and Spanish-inspired recipes
Did you make this Portuguese kale and potato soup?
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Full Recipe
Caldo Verde (Portugese Green Soup)
Equipment
Ingredients
- 10 ounces chouriço (linguiça or kielbasa sausage, sliced ¼ inch thick)
- 2 Tablespoons extra-virgin olive oil (plus extra for drizzling)
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 1½ pounds Yukon Gold potatoes (peeled and cut into ½-inch cubes)
- 6 cups low-sodium chicken broth
- 1 bunch curly or lacinato kale (or collard greens, tough stems removed, leaves finely chopped (about 3/4 pound))
- Salt and pepper (to taste )
- 1 Tablespoon lemon juice (red wine vinegar, or apple cider vinegar, plus more to taste)
Instructions
- In a large Dutch oven or heavy pot, heat oil over medium heat. Add the sausage and cook until lightly browned on both sides, about 3-5 minutes.
- Use a slotted spoon to remove the sausage to a plate. Set aside.
- Add the onion and season with a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
- Add the potatoes and broth and season with another pinch of salt and pepper. Bring to a boil over high heat.
- Cover, reduce heat to medium-low and cook until potatoes are tender, about 25 minutes.
- Remove 1 cup of the potatoes with a slotted spoon. Purée the remaining soup in a blender (or use an immersion blender) until smooth. Return to the pot and add kale and reserved potatoes. Cook over medium-low heat until greens are softened and soup is thickened, about 5 minutes. Season with salt and pepper and lemon juice (or vinegar) to taste.
- Divide soup among bowls. Top with sausage and drizzle with olive oil. Enjoy.
Notes
- First, sear the sausage in a skillet along with the onions and garlic. Transfer the mixture to the slow cooker, then add the potatoes and broth, cover with the lid, and cook on low for 6 to 8 hours or until the potatoes are fork tender. Stir the chopped kale into the soup about 30 minutes before serving, then season with salt, pepper, and lemon juice or vinegar to taste.
- Brown the sausage and cook the onions and garlic in the pot using Sauté mode. Next, add the diced potatoes, chicken broth, and seasonings. Seal the lid on top and cook on high pressure for about 5 minutes, allowing natural pressure release for about 5 minutes before manually releasing the remaining pressure. Remove the lid and stir in the chopped kale until wilted.
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Slice the sausage into even ¼-inch thin rounds to help them cook and brown evenly.
-
Be careful not to overcook the kale. Only simmer the leaves in the soup until they wilt or else they might become mushy.
-
Vegetarian: Replace the sausage with plant-based alternatives like store-bought vegan sausage, soyrizo, or crumbled tofu. Also, use vegetable broth instead of chicken stock.
-
Seafood caldo verde: Consider adding shrimp, clams, mussels, or cod during the last few minutes of cooking for a tasty seafood twist.
-
Sweet potato version: Try substituting sweet potatoes for regular potatoes. Their natural sweetness complements the savory, smoky flavors beautifully.
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