Caldo Verde (Portugese Green Soup)

Overhead shot of Caldo verde served in maroon bowl.

Caldo Verde (Portugese Green Soup)

Course: Soup

Cuisine: Portugese

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 261kcal

Author: Platings and Pairings

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!

Print Recipe

Equipment

Large Pot

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

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

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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