Why You’ll Love This Recipe

Portuguese Kale Soup, also known as “Caldo Verde,” is a beloved traditional dish that’s both nourishing and flavorful. Made with tender kale, potatoes, and spicy chouriço sausage, this rustic soup is simple yet deeply satisfying. It’s perfect for cozy dinners, especially during the colder months, and brings a comforting taste of Portuguese cuisine to your table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

kale (preferably thinly sliced, curly or collard greens can also work)
potatoes (Yukon Gold or Russet, peeled and diced)
Portuguese chouriço sausage (or Spanish chorizo)
onion
garlic
olive oil
chicken or vegetable broth
salt
black pepper
optional: smoked paprika or red pepper flakes for extra heat

directions

In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.

Add minced garlic and sliced chouriço. Cook for another 5-6 minutes until the sausage begins to brown and release its flavors.

Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until potatoes are soft.

Using a potato masher or immersion blender, mash some of the potatoes in the pot to slightly thicken the soup.

Add the sliced kale and simmer for another 5-10 minutes until the greens are tender but still vibrant.

Season with salt and black pepper to taste. Serve hot with crusty bread.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes

Variations

Use turnip greens or collards if kale is unavailable.
Substitute the sausage with vegetarian sausage or omit for a meatless version.
Add a splash of white wine before simmering for extra depth.
Include beans for added protein and texture.
Top with a drizzle of olive oil before serving for a richer finish.

storage/reheating

Store Portuguese Kale Soup in an airtight container in the refrigerator for up to 4 days.
Freeze in portioned containers for up to 3 months.
Reheat gently on the stove or in the microwave, stirring occasionally, until hot.

FAQs

What kind of kale is best?

Traditional Caldo Verde uses finely sliced Portuguese kale, but curly or lacinato kale works well too.

Can I use pre-cooked sausage?

Yes, just slice and add it with the onions for flavor development.

Is this soup spicy?

It has a mild spice from the chouriço, but you can adjust with red pepper flakes if you like more heat.

Can I make this soup vegan?

Yes, use vegetable broth and omit or replace the sausage with a plant-based version.

Do I need to peel the potatoes?

Peeling is traditional, but leaving the skins on adds nutrients and texture—it’s up to you.

Can I make it in advance?

Yes, it tastes even better the next day as the flavors meld.

Conclusion

Best Portuguese Kale Soup is a heartwarming, easy-to-make dish that highlights the beauty of humble ingredients. With its silky potatoes, vibrant greens, and smoky sausage, it’s a classic you’ll want to revisit again and again. Whether served as a starter or a main, it’s a soulful soup that brings the flavors of Portugal right to your kitchen.