A warm and hearty Portuguese Kale Soup (Caldo Verde) made with smoky sausage, potatoes, kale, onions, and garlic — ready in just 35 minutes.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know those days when you’re craving something cozy, but not just any comfort food — you want the kind that feels like a hug? That’s what this Portuguese Kale Soup (Caldo Verde) is for me.
I first tasted it on a trip to Lisbon years ago. It was one of those cold, gray afternoons when even the sky looked tired. I ducked into this small café that smelled like olive oil and rain — you know that scent? Warm, a little earthy, with the kind of comfort that hits you right in the chest. I didn’t even know what “Caldo Verde” meant, but it was on the specials board, and the lady behind the counter had that no-nonsense grandmother energy that made me trust her immediately.
When the bowl landed in front of me, steam rising, flecks of kale swirling around golden broth, I swear I could’ve cried. The first spoonful — smoky, silky, garlicky — just hit different. Maybe it was the rain, maybe it was the homesickness, or maybe it’s just that some foods reach right into your soul and remind you that life, even in its simplest form, can taste beautiful.
Back home, I tried making it — and my first attempt was… well, let’s just say my kitchen looked like a potato crime scene. But after a few tries (and learning that not every smoked sausage works — some of them taste like campfire in a bad way), I finally nailed it. And now, this Caldo Verde is a regular at my table — especially on those nights when I just need something that feels like home, even if it comes from a place halfway across the world.
Why You’ll Love This Portuguese Kale Soup (Caldo Verde) Recipe?
Here’s the thing about Caldo Verde: it’s not flashy. It’s not the kind of soup that screams for attention with cream or complicated garnishes. It’s humble, but in the best possible way.
What makes this Portuguese Kale Soup special is how simple ingredients — kale, sausage, potatoes — turn into something that tastes like it’s been cooking for hours. It’s smoky and hearty but still somehow light. It’s one of those soups that warms you from the inside out — you take one spoonful, and suddenly, you’re slower, calmer, breathing a little deeper.
Also, and this might sound dramatic (okay, it is dramatic), but when that chorizo fat melts into the broth? It’s magic. Pure alchemy.
And the best part? You don’t need to be a pro in the kitchen to make it. You just need one pot, a little patience, and maybe a loaf of bread to go with it.
Ingredient Notes:
I’ll be honest — with Caldo Verde, the ingredients are simple, but they all play a big part. So let’s give them a little spotlight moment, shall we?
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Olive Oil: This is where everything starts, so use good olive oil if you’ve got it. It gives the soup that silky mouthfeel and rich base flavor.
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Chorizo or Smoked Sausage: Traditionally, Portuguese chouriço is used. I’ve made it with Spanish chorizo and even andouille — and it always turns out great. Just make sure it’s smoky and a little fatty.
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Onion & Garlic: The dynamic duo. They create the foundation of flavor. And don’t rush this part — let them sweat a little; they deserve it.
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Potatoes: Russets are perfect here. They break down beautifully and thicken the soup naturally, no cream needed.
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Chicken Broth: Go for low-sodium so you can adjust your seasoning later. (I learned that the hard way one time when it came out saltier than the Atlantic.)
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Kale: Traditional Caldo Verde uses collard greens, but I love Tuscan kale for its texture. Slice it thinly — ribbons, not chunks.
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Salt: Taste as you go! The sausage already brings salt and spice, so you might need less than you think.
Pro tip: Add the kale at the very end so it stays bright and tender — nobody likes overcooked greens.
How To Make Portuguese Kale Soup (Caldo Verde)?
Alright, grab your biggest pot — this isn’t a complicated recipe, but it’s the kind of one-pot wonder that makes your kitchen smell incredible.
Step 1: Brown the sausage.
Start by heating your olive oil in a big pot. Add the sausage and let it sizzle until browned and the edges start to crisp — about 4 minutes. You’ll smell the smoky goodness kick in right away. Scoop the sausage out and set it aside, but don’t even think about washing that pot.
Step 2: Build your base.
In that same pot (with all those delicious browned bits still clinging to the bottom), toss in your chopped onions. Let them cook until they’re soft and translucent. Add garlic, just for a minute, so it doesn’t burn but releases that perfect aroma.
Step 3: Simmer the potatoes.
Add the potatoes, broth, and water. Bring it all to a boil, then reduce to a simmer. Let the potatoes cook until they’re soft enough to break apart easily with a fork — about 10 to 15 minutes.
Step 4: Mash and thicken.
Scoop out about half the potatoes, mash them roughly with a fork, and stir them back in. This gives you that creamy, velvety texture that makes Caldo Verde feel like it’s been simmering all day.
Step 5: Add the kale and sausage.
Return the sausage to the pot, then add the kale. Let it simmer for 3 to 5 minutes until the kale wilts but still keeps its color. Taste it — maybe add a pinch of salt if needed.
Step 6: Serve.
Ladle into bowls, drizzle a little olive oil on top if you’re feeling fancy, and grab some crusty bread. Take a deep breath. Then dig in.
Want To Save This Recipe?
Storage Options:
This soup actually gets better the next day — the flavors have time to deepen and mellow. Store it in an airtight container in the fridge for up to four days.
Want to freeze it? Go for it. It freezes beautifully for up to three months. Just thaw it overnight and reheat it gently (low and slow). Add a splash of broth or water if it’s too thick after reheating.
Variations and Substitutions:
One of the best things about Caldo Verde is how forgiving it is. It’s the kind of recipe that welcomes whatever you have on hand.
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No chorizo? Try kielbasa, Italian sausage, or even tofu sausage if you’re going meatless.
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Vegetarian version: Skip the sausage and use veggie broth. Add smoked paprika or a little liquid smoke for that depth.
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More texture: Add a can of white beans — makes it heartier and stretches it further.
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Swap the greens: Spinach, collards, or even mustard greens work fine. Each gives it a slightly different flavor personality.
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Want a creamier texture? Blend half of it before adding the kale. It turns silky smooth, like a Portuguese potato hug.
What to Serve with Portuguese Kale Soup (Caldo Verde)?
I’ll be honest — this soup doesn’t need anything else. But if you’re feeling extra, here are some ideas:
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Crusty Bread: Because dunking is mandatory.
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Simple Green Salad: Something lemony to balance out the richness.
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A Glass of Vinho Verde: It’s a crisp Portuguese white wine, and honestly, it’s perfect with this.
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Cornbread or Rolls: Adds a touch of sweetness.
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A Little Cheese Board: If you’re turning this into a dinner party (which I fully support).
Frequently Asked Questions:
Can I use sweet potatoes instead?
Sure! It’ll be a little sweeter, but delicious.
How spicy is it?
Depends on your sausage. If you want it mild, choose a sweet smoked one. Feeling adventurous? Go for spicy chorizo.
What’s the best kale to use?
Lacinato (Tuscan) kale is my favorite — it’s softer and less bitter than curly kale.
At the end of the day, this Portuguese Kale Soup (Caldo Verde) isn’t just soup. It’s comfort, memory, and a little bit of magic — all simmered in one pot. Every time I make it, I’m transported back to that rainy Lisbon café with foggy windows and the sound of spoons clinking against ceramic bowls.
So next time you’re craving something cozy but still want to feel like you traveled somewhere, try this. Grab a bowl, curl up on the couch, and let that first spoonful remind you that simple food — done with heart — can heal almost anything.
Now tell me — have you ever had a soup that just stuck with you like that?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Portuguese Kale Soup (Caldo Verde)
Ingredients
For the Soup:
- 2 tablespoons extra-virgin olive oil
- 8 ounces Spanish chorizo or smoked sausage sliced into 1/4-inch rounds
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 pounds russet potatoes peeled and cut into 1-inch cubes
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 bunch lacinato Tuscan kale, stems removed and leaves thinly sliced
- Salt to taste
Instructions
Cook the sausage:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage slices and cook until browned, about 4 minutes, stirring occasionally. Remove the sausage using a slotted spoon and transfer to a bowl.
Sauté the aromatics:
- In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Simmer the potatoes:
- Add the potatoes, chicken broth, and water to the pot. Increase the heat to high and bring to a boil, then reduce to a gentle simmer. Cook for 10–15 minutes, or until the potatoes are tender.
Mash to thicken:
- Remove half of the cooked potatoes from the pot and place them in a bowl. Using a fork or masher, mash the potatoes lightly until smooth, then return them to the pot. Stir to combine — this step gives the soup its naturally creamy texture.
Add kale and sausage:
- Return the browned sausage to the pot along with the kale. Simmer for 3–5 minutes, or until the kale is wilted and tender. Season with salt to taste.
Serve:
- Ladle the soup into bowls and drizzle with a little olive oil if desired. Serve warm with crusty bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
