This Portuguese caldo verde recipe, also known as Portuguese green soup, is a traditional comfort food made with tender potatoes, smoky chouriço sausage, and thinly sliced kale. One of my favourite foods, it’s a simple, one-pot meal that’s perfect for cold days when you want something warm and nourishing without a lot of effort.
Jump to:
- What is Caldo Verde?
- Why You’ll Love This Recipe
- Ingredients and Notes
- How to Make an Authentic Portuguese Caldo Verde Recipe
- My Favorite Ways to Serve
- How to Store and Reheat
- Caldo Verde (Portuguese Green Soup)
- FAQs
- Can I make caldo verde vegetarian or vegan?
- What’s the difference between caldo verde and potato soup?
- More Delicious Recipes
Growing up, my family enjoyed my avó’s caldo verde often, usually with soft bread rolls on the side for dipping. Savoury and lightly smoky, it’s full of incredible flavour and is surprisingly filling thanks to the potatoes, greens, and sausage, without ever feeling heavy. Now, it’s my go-to soup for winter nights, or anytime I’m craving something comforting and familiar.
What is Caldo Verde?
Caldo verde is a traditional Portuguese soup made with potatoes, olive oil, garlic, greens, and slices of smoky chouriço sausage. Often considered Portugal’s national dish, it’s especially popular in the Minho region of northern Portugal and is commonly served at family dinners, celebrations, and festivals.
The name “caldo verde” translates to “green broth,” referring to the thin ribbons of kale or collard greens that give the soup its signature color and texture. Easy to make and so delicious, it’s a recipe that has been passed down through generations and remains popular for good reason!
Why You’ll Love This Recipe
- Quick & Easy - All the ingredients combine and cook in one pot in about 30 minutes.
- Simple Ingredients - You only need ten easy-to-find ingredients to create a filling, family-friendly soup.
- Flavourful - The sausage infuses the broth with incredible smoky, savoury flavour.
Ingredients and Notes
Scroll down to the recipe card for the complete ingredient list and instructions!
- Olive Oil - This sautés the veggies, creating a pungent, sweet, savoury flavour base. Avocado oil will also work, but I prefer the slightly peppery taste of olive oil.
- Veggies - Onion, garlic, potatoes, and thinly sliced collard greens or kale form the bulk of the soup. I use Yukon gold potatoes because they have a soft texture and slightly buttery taste, which creates an incredible creamy broth. If needed, you can substitute Russet potatoes instead.
- Portuguese Chouriço Sausage - This is what gives caldo verde its signature smoky, savoury flavour. Portuguese chouriço is a cured pork sausage seasoned with garlic and paprika, and it’s traditionally sliced thin and added near the end so the fat gently flavours the broth. If you can’t find Portuguese chouriço, Spanish chorizo, or smoked kielbasa, make great substitutes, though the flavour will be slightly different. Be sure to use a fully cooked, cured sausage rather than fresh chorizo for the best results!
How to Make an Authentic Portuguese Caldo Verde Recipe
- Sauté. Heat oil in a large pot on the stove, and sauté the onion until translucent.
- Combine. Add the garlic, bay leaf, sausage, salt, potatoes, water, and pepper. Stir to combine, cover the pot, and simmer until the sausage is cooked and the potatoes are fork-tender.
- Blend. Remove the sausage and bay leaf. Then, blend the soup until smooth. I use an immersion blender, but you can also let the soup cool slightly and transfer it to a regular blender.
- Serve. Stir in the shredded greens, cover the pot, and cook until tender. Add the sliced sausage, and enjoy warm!
My Favorite Ways to Serve
I almost always serve my caldo verde topped with a drizzle of olive oil, a few extra slices of sausage, and a side of papos secos or crusty bread to help soak up all the broth, just like my avó used to do.
A squeeze of fresh lemon juice or an extra pinch of cracked black pepper make for tasty additions, too. I typically serve my soup as a main course, but it also makes for a great appetizer or side with grilled or roasted chicken or fish.
How to Store and Reheat
Once cool, transfer leftover caldo verde to an airtight container. It will stay fresh in the fridge for up to 4 days or in the freezer for up to 3 months.
To serve, thaw frozen soup in the fridge overnight. Then, reheat individual bowls in the microwave. Or, warm a large batch in a pot over medium heat on the stove. Add a splash of water or broth as needed to loosen the broth back up if it becomes too thick.
Caldo Verde (Portuguese Green Soup)
Equipment
- 1 Large Pot or Dutch Oven
- 1 Wooden Spoon or Heatproof Spatula
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Immersion Blender or Standard Blender
- 1 Ladle
Ingredients
- 2 Tablespoons olive oil plus extra for drizzling
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 bay leaf
- 1 Portuguese chouriço sausage
- Salt to taste
- 6 medium potatoes peeled and diced
- 6 cups 1.5 L water
- Black pepper to taste
- 4 cups about 150 grams collard greens or kale (couves), thinly sliced
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, and sauté until soft and translucent, about 2-3 minutes.2 Tablespoons olive oil, 1 large onion
- Add the garlic, bay leaf, chouriço sausage, salt, potatoes, water, and pepper. Stir to combine, cover, and simmer until the potatoes are fork-tender and the sausage is cooked through, about 20 minutes.2 garlic cloves, 6 medium potatoes, 1 bay leaf, Salt, Black pepper, 1 Portuguese chouriço sausage, 6 cups 1.5 L water
- Remove the sausage and bay leaf. Blend the soup until smooth using an immersion blender, or let it cool slightly and carefully transfer it to a blender.
- Slice the sausage and return it to the pot along with the greens. Cover and cook for a few minutes, just until the greens are tender.4 cups about 150 grams collard greens or kale (couves), thinly sliced
- Serve warm with a drizzle of olive oil on top.
Notes
- Refrigerator: Allow the caldo verde to cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezer: This soup freezes well for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently in a pot over medium heat on the stove, stirring occasionally. Add a splash of water if the soup has thickened. Individual portions can also be reheated in the microwave.
FAQs
Can I make caldo verde vegetarian or vegan?
Yes, traditional caldo verde is always made with chouriço, which creates the traditional smoky flavour. However, if needed, you can use a plant-based sausage or omit it completely. Try adding a pinch of smoked paprika to replicate some of the savoury flavour.
What’s the difference between caldo verde and potato soup?
Caldo verde is much lighter and more broth-based than most potato soups, which are cream-based. In addition, caldo verde is known for having a more savoury, smoky taste, which sets it apart from other potato soup recipes.
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