Portuguese Kale Soup Recipe (Caldo Verde)
Portuguese Kale Soup Recipe (Caldo Verde Recipe) – A rustic sausage potato and kale soup with bold flavor and chunky texture. This slightly creamy version is so enticing, you’ll want to make it again and again!
Cozy Portuguese Kale Soup
We eat soup all winter long. At least a couple times a week I find myself standing over a stew pot, giving it the final stir before ladling into bowls and sitting down for a cozy meal.
Some of my favorite winter soups include heavily-seasoned ingredients and lots of fresh produce.
Today’s Portuguese Caldo Verde Soup is the ultimate winter soup in my opinion. It’s rich and hearty with lots of chunks and a robust sausage essence.
Caldo Verde, meaning green broth, is the Portuguese counterpart to Italian Zuppa Toscana. It involves regional sausage, greens, and potatoes with slight alterations that offer up a unique flavor.
Our Favorite Portuguese Caldo Verde Soup Variation
Since Portuguese Caldo Verde Soup is a rustic comfort food historically made in homes all over the country, there isn’t just one way to make it.
Many variations of this Portuguese Sausage-Greens-Potato Soup combination exist.
Some use kale, while others use collard greens. Some include beans; others do not. Most call for a Portuguese hard sausage with a strong garlic flavor called Chouriço. Other recipes use Linguiça sausage.
Portuguese sausages are not readily available in the United States, therefore, you can substitute hard Spanish chorizo for the Chouriço. It is very similar.
Some might even say it’s the same thing. *wink*
Please note, this Caldo Verde (Portuguese Green Soup) is not a strict authentic version… It’s more of a Portuguese-American variation introduced to me by a Portuguese immigrant.
However, it offers a bold comforting flavor that is reminiscent of traditional Portuguese Kale Soup. In fact, I would dare to say my new Portuguese friend improved on the original recipe.
Caldo Verde Recipe Adjustments
After tasting Caldo Verde recipes made by others, then experimenting with my own recipe, I decided I like the addition of white beans, sherry, smoked paprika, and a little heavy cream at the end to provide a luxurious silky texture.
Although the addition of paprika and cream sort of eliminates the green in the green broth, they create a marvelous flavor and texture that intensifies the overall appeal of this traditional soup.
Trust me, you are going to adore this kicked-up Portuguese Caldo Verde Soup recipe.
So much so, you might want to kick your classic Zuppa Toscana recipe to the curb!
Caldo Verde (Green Soup) Ingredients
- Olive oil
- Onions
- Garlic
- Potatoes
- Kale
- Chicken broth
- Sherry
- Lemon zest
- Smoked paprika
- Portuguese sausage
- White beans
- Heavy cream
How To Make Portuguese Kale Soup
- Sauté: Place a heavy-bottomed soup pot over medium heat. Add the oil, onions, and garlic. Sauté the veggies until soft.
- Boil: Next add the potatoes, chopped kale, chicken broth, sherry, lemon zest, and smoked paprika to the pot. Simmer to soften the potatoes and kale.
- Add Rustic Richness: Stir in the sausage, white beans, and heavy cream. Simmer for another 5 minutes. Taste, then salt and pepper as needed.
Get the Full (Printable) Portuguese Kale Soup Recipe (Caldo Verde) Below. Enjoy!
Frequently Asked Questions
How long does this recipe last?
This soup will keep in the fridge for 3 to 4 days in an airtight container. You can warm it back up on the stovetop to make it taste just like it did the first day that you made it!
Can I freeze this soup?
This Caldo Verde recipe can be frozen and kept in the freezer for up to 6 months! When you are ready to reheat it, place it in the fridge the night before you want to make it, to thaw, and then warm it up on the stovetop when you are ready to eat it.
If I want to double this recipe, do I double all the ingredients?
Yes! This is a great recipe to double and then freeze half of it for later. You can use our “Servings Slider” tool on the recipe card to help you determine how much of each ingredient you need for the amount that you want to make.
Can I make this without the sausage?
You can definitely make it without the sausage, although without the sausage the soup loses its unique flavoring. You could use a vegan chorizo if you want to omit the sausage for dietary reasons.
More Amazing Soup Recipes
- Classic Sausage and Kale Soup
- Chicken Barley Soup with Kale
- Healthy Chicken White Bean Soup
- Cozy Beef Barley Soup
- Ham Bone Navy Bean Soup
- Nana’s Creamy Potato Soup
- Buffalo Chicken Chili Recipe
- Pozole Verde de Pollo (Chicken Pozole)
- Instant Pot Green Chicken Chili
- Hungarian Mushroom Soup (Vegan and Gluten Free)
Portuguese Kale Soup Recipe (Caldo Verde)
Ingredients
- 2 tablespoons olive oil
- 1 yellow onions, peeled and chopped
- 4 cloves garlic, minced
- 1 1/2 pounds Yukon Gold potatoes peeled, quartered, and sliced thin
- 4 cups finely chopped kale, collard or mustard greens
- 8 cups chicken broth
- 1/4 cup dry sherry
- Zest of one lemon
- 3/4 teaspoon smoked paprika
- 12 ounces hard Portuguese Chouriço sausage, Linguiça, or Spanish Chorizo
- 15 ounces white beans, drained (1 can)
- 1/4 cup heavy cream
- Salt and pepper
Instructions
- Place a 6-quart heavy bottomed soup pot over medium heat. Add the oil, onions, and garlic. Sauté for 3 minutes.
- Next add the potatoes, chopped kale, chicken broth, sherry, lemon zest, smoked paprika, and 1/2 teaspoon salt to the pot. Bring to a boil, then lower the heat. Cover and simmer for 15 minutes to soften the potatoes and kale.
- Peel the casing off the sausage. Cut the sausage links into quarters lengthwise. Then slice into thin wedges. Stir in the sausage, white beans, and heavy cream. Simmer another 5 minutes. Taste, then salt and pepper as needed.
Video
Nutrition
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Honestly, this is the most exciting and amazing stuff shared. I really appreciate your time and for this knowledge.
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This is not caldo verde, please do your research. However, the soup you made must taste good. I’m Portuguese and have been making caldo verde for years. Unfortunately, cooks are labeling Poetuguese veggie soups can contain kale as caldo verde.
I will try this way, I am Portuguese but my family moved to Canada in my teens. My mother made this soup frequently as in Canada we have a lot of Portuguese ingredients like chorico and linguica if my mother was in a hurry she would substitute potatoes with instant potatoes it would cut down in cooking time also we don’t use the beans, that is a different soup made with collard greens and beans.We also use plain paprika not hot. My region doesn’t like hot food.
I gave the soup you made a 5 rating because I have made it and does taste good. Sorry, I didn’t realize that I previously responded.
I made this tonight, so delicious, thank you so much! My whole family loved it and had seconds which is a high honor, they don’t normally go back for more of anything lol 😘🤌 *chefs kiss*
This was an easy soup to make. Best Portaguese kale soup I ever made.. Yummy
Really a delicious soup recipe I found here best for winter.
Thank You For Sharing This.
Winter is here and finally something I want to have at night…yummy soup. Thanks for sharing amazing recipe.
Just finished eating two bowls, but Zappa Tuscana is better. I could not find Portuguese chorizo so I used Mexican chorizo which may have reduced the taste. Sweet Italian sausage may have been a better substitute.
Thanks for the recipe, I have shared it with my sister. She’ll love it!!
A delicious hearty soup. I used only 7 cups of chicken broth and added a teaspoon of Aleppo pepper to the mix. The cream was an excellent idea and brought everything together. Oh, I added the lemon zest after the heat was off and stirred it into the soup so its flavor wouldn’t be cooked out. Highly recommended
I love this soup. I’ve made this at least 30 times in the last year. No modifications other than sometimes I make it without the cream if I don’t have any.
Thanks for sharing this wonderful soup recipe. I was looking for it all over the internet and I’m so happy I reached your blog article.
I grew up in a very Portuguese family, unfortunately, I never learned the family recipe. I did not use lemon zest, extra chourico, one extra clove of garlic, a touch more heavy cream, and a touch more dry sherry. It was delicious! I have already shared this recipe to my friends. I can not recommend this soup enough!
The sausage looks like Pepperoni. Would chunks of Pepperoni be a good substitute? Thank you.
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This soup may be and looks very tasty, however it should NOT be called ‘Caldo Verde’ since it way off and doesn’t even come close. A different name would be more appropriate. I am Portuguese and agree they may be slight variations to ‘Caldo Verde’ but this particular recipe should be called something different.
This is by far the best variation of this classic tradition. Although I love the original recipe, this version takes this gem of a soup to another level. Yes I am from Portugal and still love this memory from the homeland. I make this as often as I am able.
Although this soup looks hearty it does not resemble any of the Kale soups my family made!
To be honest this is the most exciting and amazing stuff shared on the internet and I have ever seen
Wow! I wasn’t expecting it to be this exceptional.
I used a little more smoked paprika than called for and the salt was also smoked, but the rest was prepared as written. Thank you, I’ll be making this many times in the years to come!
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My family loves this soup! I have made it several times now and it has been a hit every time!
The creaminess and spices of this soup are to die for!
Made this with broth made from Thanksgiving turkey bones. Delicious!
To be honest this is the most exciting and amazing stuff shared on the internet and I have ever seen
By the way, I am Portuguese and this soup came out better than my mom’s traditional way of making it!!! I LOVED it! Thank you!
very interesting post is this and i am realy impressed to see some amazing food recipe here.
Loved this soup !!! So easy & delicious great recipe!
I love this soup. It is hearty and so flavorful. If you have time, use dried beans – even better.
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I make this soup with linguica and chourico which I order from gaspars I use potatoes ,red kidney beans, lots of fresh kale , and cabbage. Got the recipe from my grandmother who was Portuguese. Absolutely a comfort food.
I grew up in a densely populated Portuguese neighborhood and love the food. I don’t care what anyone says this is exactly how I remember it and the best version of the soup I have tried
Hi Chris,
Great to hear, I’m SO glad you liked it!
No matter what you call this recipe, it is wonderful , especially when it’s cold outside . Myself , I use , chicken broth , white beans , diced carrots, diced potatoes, some cilantro , either diced or diced ham , or sausage, at times a add green beans also in the mix . So you see , no matter what you call it , how you make it , the basic recipe is delicious , and say thanks to Sommer Collier for sharing her version 🤗🌺
If i want to double this recipe should I double all of the ingredients? Need to feed about 12 people for thanksgiving! Thanks!
By the way, I am Portuguese and this soup came out better than my mom’s traditional way of making it!!! I LOVED it! Thank you!
Hi Liane,
This recipe does offer 12 servings as-is, however maybe not the size or serving you want. You can double everything, or you can use our “servings slider” in the recipe card to adjust the recipe to any size you want. :)
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Hi Sommer,
I’ve read some of your replies to this recipe and I am in agreement with you and your followers about how things are made. There are variations for sure of a dish identified as a national dish within that very same nation. Like the Philippines for example. They love this dish called pinakbit, but the way it is cooked will vary slightly between provinces of the country. Pinakbit is a mix vegetable dish that may or may not contain some kind of meat. I liken it to the dish, ratatouille, with an asian twist.
My struggle here on Guam, not part of the Philippines, is the sausage of choice. When you say spanish cherizo I’m thinking of the sausage that comes here from the mainland US, called cherizo espanot. It comes in a green foiled bag. Are you talking about that sausage or another variation of that sausage. We get Hoffy brand Portuguese sausages here. Would this be okay?
Hope to hear from you,
Vernon
Hi Vernon,
Thanks for the support!
Maybe so… Look for hard cured sausage links, not loose ground sausage that needs to be cooked. :)
I am using beef broth instead of chicken
I made this today and it turned out beautifully, enough so that I feel comfortable serving it to my Hawaiian Portuguese soninlaw.
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Caldo verde Does Not have beans. It’s made with just kale and potatoes (the potatoes have to be finally pureed). The chorizo is added at the end. Spices are just garlic, bayleaf and onions which if added it should be pureed or taken out. Your recipe is just a vegetable soup with beans.
Wow, what a nasty comment! Who cares if the recipe is tweaked a bit. There are SO many fusion recipes out there now. Adding some beans isn’t a crime. I actually was instructed by a Portuguese friend from the Azores to add some white beans. It’s delicious!
I was going to say the same Delia! Many negative comments on this post about the recipe being “wrong” I think the issue is the differences between those who live on the mainland and those from the Azores (maybe perhaps even those who are Brazillian and those who are Hawaiian Portuguese). I grew up in a heavily Portuguese populated community and grew up on Portuguese soup and it always has chourico and beans
Hi Guys!
Thanks for chiming in on my behalf. All I can say is a local Portuguese friend taught me how to make this soup. According to her family, this is how it’s made. She did tell me there are variations… Like with beef stew or chili, there’s not just one way to prepare it.
It was not nasty if you going to change a recipe you have to change the name i was born in Portugal and it didn’t what part of Portugal I visit the caldo verde was alway the same, there is no problem adding thing that you like into your soup, but stop calling caldo verde.
Unfortunately it has not been tweaked. It’s a completely different recipe. Although it looks like a very yummy soup, Caldo Verde it is not.
There is nothing “nasty” about this comment. Stating some facts. No rude words. Chill peeps.
You are correct Filomena, ‘Caldo Verde’ is completely different. Not to say that this recipe is bad but it shouldn’t be called ‘Caldo Verde. It should more appropriately be called Kale Soup which does have kale, beans, chourico and so on.
It’s not even made with kale, it made with collard greens…
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This soup is delicious! I used light cream as opposed to heavy cream and swapped potatoes for sweet potatoes and really enjoyed it! Easy to make and great to pack up for leftovers :) thank you!
This looks like a very yummy soup, but Caldo Verde it is not…
And a a Portuguese woman, that recipe hurts my eyes… the literal translation of Caldo Verde is Green Broth. And that broth is not green.
Caldo Verde’s ingredientes are as follows:
1 onion
1 whole chouriço
2 garlic cloves
2 litres of water
200 ml of olive oil
400g collard greens (with the stems removed) julienned
500g of potatoes
Salt
Recipe
Bring the water to a boil with the potatoes, onion, cloves of garlic and half the amount of olive oil indicated. Season with salt and cook for 30 minutes to make the ingredients well cooked. You can boil longer if you want the broth to thicken.
Meanwhile, prepare the cabbage by washing it and cutting it in very thin julienne.
After cooking, purée the potatoes, onion and cloves of garlic. Add the chopped cabbage and cook for about 15 minutes.
While the cabbage bakes, cut the chorizo in slices.
After cooking the cabbage, add the remaining oil and chorizo to the broth, letting them boil.
That is Caldo Verde!!
As an Azorean…Nancy’s version of Caldo Verde is what I know. A basic recipe that I am sure there are variations on other islands or mainland.
I’m portuguese and this recipe of caldo verde is wrong. Caldo verde is made with olive oil, salt, slissed portuguese cabbage , smash potatos and a carrot. Some people add chouriço in the plate but you don’t need to. And that’s all, nothing more.
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Can you give the conversion for an Instant Pot?
Publix Markets carry Gaspar’s Chourico! Looks great!
Oh, fantastic! Thanks for sharing. :)
Do you think this can be made without the sausage? Vegetarian?
Hi Bev,
It definitely can, but it loses a lot of its unique flavor. You might try making it with “vegan chorizo.”