Caldo Verde: Hearty Portuguese Potato and Kale Soup

Simple ingredients create a soul-warming feast of smoky sausage and vibrant greens.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 20, 2025

Simple ingredients create a soul-warming feast of smoky sausage and vibrant greens.

Caldo Verde—literally “green broth” in Portuguese—is one of the most famous and beloved dishes in all of Portugal. This rustic soup of potatoes, leafy greens, and chouriço (Portuguese smoked sausage) is an essential comfort food, served at homes, restaurants, and even festive celebrations year-round.

What Is Caldo Verde?

Caldo Verde is a traditional Portuguese soup known for its creamy potato base, vivid green ribbons of kale or collard greens, and rich smoky slices of chouriço sausage. Celebrated as a national dish, it is simple yet satisfying, embodying the flavors and hospitality of Portugal.

Origin: Northern Portugal, particularly the Minho region, where it is a hallmark of home cooking.
Name Meaning: “Green Broth,” referring to the color imparted by leafy greens stirred into the soup at the end.
Serving: Commonly offered at celebrations, family gatherings, or as a warm first course, but it also makes a nourishing one-pot meal.

History and Cultural Significance

Caldo Verde’s origins trace back centuries to the rural northwest of Portugal. Its popularity has grown so intense that it is now regarded as the unofficial national dish. Traditionally, it is served at midnight feasts on New Year’s Eve, weddings, and religious festivals, but it is also a weeknight staple in homes throughout the country.

Over time, Caldo Verde has spread beyond Portugal, becoming a beloved part of Portuguese diaspora cuisine in Brazil, the United States, and beyond. Despite its simplicity, each cook brings subtle tweaks, sometimes using different greens, sausages, or broth types—but the core spirit of the dish remains unchanged.

Essential Ingredients

Making authentic Caldo Verde requires minimal, everyday ingredients that come together to create a deeply flavorful and comforting soup. Here is what you’ll find in the classic preparation:

Ingredient	Role	Substitutes
Potatoes	Main thickener and base for the soup’s creamy texture.	Russet or Yukon Gold; waxy types less ideal.
Kale (or Collard Greens)	Signature green color and hearty texture.	Collard greens, Swiss chard, or standard curly kale if Portuguese kale is unavailable.
Chouriço	Portuguese smoked sausage lends smoky, spicy depth.	Linguiça or Spanish chorizo (uncooked, not cured). For vegetarian: smoked plant-based sausage.
Onion	Aromatic foundation for flavor.	Yellow or Spanish onion recommended.
Garlic	Boosts savoriness and complements sausage.	Optional but highly traditional.
Chicken Broth or Water	Base liquid to cook potatoes and greens.	Vegetable broth for vegetarian/vegan version.
Olive Oil	Adds richness and carries flavors.	(No substitute is equivalent—this is essential.)
Salt & Pepper	Seasoning to taste.

Ingredient Selection and Substitutions

Kale: The ideal is Portuguese kale (a large, flat-leaf type), but any fresh kale or even collard greens can replicate the texture and color. Remove tough stems and slice the leaves as thinly as possible for the classic feathery ribbons.
Chouriço: Seek out authentic Portuguese chouriço for its smoky, garlicky flavor profile. Spanish chorizo or a similar uncooked, smoked sausage can work in a pinch. For vegetarians, smoked meatless sausages add complexity.
Potatoes: Use starchy potatoes such as Russet for creaminess, or Yukon Gold for a slightly buttery taste. Avoid waxy potatoes.
Broth: Chicken broth imparts richness; water yields a more subtle, classic version. Use vegetable broth for a vegetarian adaptation.

Techniques: Secret to Great Caldo Verde

Cook sausage first to render its fat, infusing the soup base with smoky, spicy flavor. Remove and reserve sausage slices before adding onions and garlic.
Sauté aromatics (onion and garlic) in the rendered sausage oil, building a fragrant foundation.
Simmer potatoes in broth or water until tender before puréeing. This creates the creamy consistency without dairy.
Puréed or mashed potatoes achieve traditional creaminess. An immersion blender is ideal for a smooth result, but leaving some small chunks is also authentic.
Slice greens ultra-thin and add only at the end, letting residual heat gently wilt them and preserve color and texture.
Reintroduce sausage (either fully or partially) so that every bowl gets rich pieces of chouriço.

Classic Caldo Verde Recipe

This is an authentic version intended to serve 6–8. Adjust quantities for a larger group or smaller portion as needed.

Ingredients

1/4 cup extra-virgin olive oil
12 ounces Portuguese chouriço or linguiça, sliced into 1/4-inch rounds
1 large yellow or Spanish onion, finely diced
3–4 cloves garlic, minced
2 pounds (about 6 medium) starchy potatoes, peeled and cubed
8 cups low-sodium chicken broth or water
1 large bunch kale (or Portuguese collards), stems removed and leaves cut into thin ribbons (about 6 cups packed)
Salt and black pepper, to taste
Crusty bread, for serving

Instructions

In a large, heavy pot, heat olive oil over medium heat. Add sliced chouriço and cook, turning, until lightly browned on both sides (3–5 minutes). Transfer sausage to a plate, reserving as much oil in the pot as possible.
Add the diced onion and a pinch of salt. Sauté, stirring, until translucent and softened (about 5 minutes). Add garlic and cook 1 minute longer, until fragrant.
Add potatoes and pour in broth (or water). Bring to a gentle boil, reduce heat, and cook, covered, until potatoes are very tender (15–20 minutes).
Using an immersion blender, purée the soup directly in the pot until smooth (or leave a few rustic chunks, to taste). If desired, transfer some of the soup to a blender for a smoother finish, then return it to the pot.
Stir in sliced kale and simmer just until greens are tender (2–5 minutes). If soup seems too thick, add additional broth or water as needed to adjust consistency.
Return chouriço slices to the pot, reserving a few for garnishing the bowls if desired. Taste and adjust seasoning with salt and pepper.
Ladle soup into bowls, topping each with extra sausage slices. Drizzle with a thread of olive oil and serve with crusty bread.

Tips and Variations

Broth Swap: Use vegetable stock for a vegetarian soup. Increase seasoning to compensate for loss of depth from chicken broth.
Make-Ahead: The soup base can be made 1–2 days ahead and refrigerated. Add fresh greens and chouriço just before serving to preserve color and texture.
Freezing: Caldo Verde freezes well before the greens are added. Thaw and reheat gently, adding fresh greens at the last moment.
Regional Touches: Some cooks add a splash of vinho verde (Portuguese white wine) when simmering potatoes or include a little paprika for color.
Serving Suggestions: Traditionally served with Portuguese buns (papo secos) or rustic bread. For gatherings, pair with cheese, olives, and robust Portuguese wine.

Nutritional Profile

Hearty yet healthy: Potato and kale are packed with nutrients, fiber, and vitamins.
Dairy-free and gluten-free by default; adaptable for plant-based diets with vegan sausage and broth.
Approximate calories: 300–350 kcal per serving, depending on sausage and quantity of oil/bread served alongside.

Caldo Verde Around the World

While Caldo Verde is a cultural icon in Portugal, it is also beloved in Portuguese communities worldwide, with slight adaptations depending on available ingredients. In Brazil, it is sometimes seen with collard greens; in the US and Canada, cooks swap in local varieties of kale or even Savoy cabbage. Despite variations, the soul of the soup—potato, greens, and smoky sausage—remains constant.

Frequently Asked Questions (FAQs)

What is the best sausage for Caldo Verde?

Authentic Caldo Verde uses Portuguese chouriço, a smoked sausage flavored with garlic, paprika, and red wine. If unavailable, Spanish chorizo or linguiça can be substituted; for a vegetarian version, use a smoked plant-based sausage.

Can I make Caldo Verde vegetarian or vegan?

Yes. Use vegetable broth in place of chicken broth and substitute chouriço with a smoked vegan sausage. Consider adding a drop of liquid smoke or smoked paprika for depth.

What kind of potatoes are best?

Starchy potatoes like Russet or Yukon Gold produce the signature creamy texture when blended or mashed. Waxy varieties won’t break down as easily and are less traditional.

Do I need an immersion blender?

An immersion blender is convenient but not required. You can mash potatoes in the pot with a potato masher for a rustic texture or carefully use a standard blender—just cool the soup slightly and blend in batches.

How thin should I slice the kale?

Very thin. Use a sharp knife to cut the kale into feathery ribbons (about 1/8-inch wide). This ensures the greens become tender quickly and distribute evenly throughout the soup.

What is traditionally served with Caldo Verde?

Always serve Caldo Verde with crusty bread, ideally a rustic Portuguese roll (papo seco) or sourdough, perfect for dipping into the hearty broth.

Serving and Storage

To Serve: Ladle piping hot into deep bowls. Top with extra slices of chouriço and a drizzle of olive oil.
Storing: Soup keeps well for up to 4 days in the fridge. Reheat gently on the stovetop, adding water if needed to loosen the texture.
Freezing: For best results, freeze without the greens; add fresh ones after thawing and reheating.

Conclusion

Caldo Verde stands as a classic of rustic European cooking: minimal ingredients, maximum comfort, and unforgettable flavor. Whether you are exploring the landscape of Portuguese cuisine for the first time or searching for a nostalgic bowl that tastes like home, this soup captures the essence of warmth, community, and centuries-old culinary tradition.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete