Caldo Verde, meaning “green broth” in Portuguese, is a traditional soup in Portugal made with potatoes, kale or collard greens, smoked sausage and olive oil. This delicious Caldo Verde recipe is simple to prepare and made in just one pot.
Have I mentioned that my niece and nephew are half Portuguese?
You hear about backpack adorned twenty-somethings traversing around Europe, but how about flying there with a friend and her infant child, buying a VW bus (which at one point lost its brakes), and using odd jobs to fund many months of adventure? The tenacity!
My sister came home with a rich experience and a handsome Portuguese man whom she would eventually marry.
Some years after they were married, they traveled back to Portugal for a seaside family visit. Our dad joined them. He came home with a rich experience, a handsome classical guitar, and a love for the traditional Portuguese soup, Caldo Verde.
I’d never heard of this soup, so I asked him to send me the recipe. Here’s what arrived. Better than Christmas, to get a handwritten recipe in the mail from your dad!
Perhaps providence, I had a pound of kale, potatoes, and some locally made smoked sausage coming in our weekly CSA. (Forgive me Dad, but I feared that this soup would lack, well, oomph. Why I doubted I do not know, as you’ve always been a sage food guide.)
Simply said, this soup is spectacular. It’s a Portuguese classic for good reason. My dad warned not to improvise on the recipe, i.e., don’t just toss in random vegetables, pasta, beans, etc. It’s so true. Feel free to experiment with amounts, but stick to the components. Trust me.
No matter what your state of health, a steaming bowl of Caldo Verde will make you feel great. And, as you see on the recipe’s handwritten subtitle, hangover elixir is this soup’s lore. So, should you overindulge, you’ll have just the thing to mend your aching head.
How To Make Caldo Verde
Step 1: Brown sausage then remove from pan, along with all but a couple tablespoons of the oil.
Step 2: Add onion and garlic; cook and stir until onion is translucent.
Step 3: Add potatoes and water; bring to boil and then simmer until potatoes are tender.
Step 4: Add kale and simmer until tender.
Step 5: Stir in browned sausage and season to taste with salt and freshly ground black pepper. Serve each bowl topped with a generous drizzle of olive oil.
Caldo Verde Recipe Video
Caldo Verde
Ingredients
- 1 tablespoon olive oil
- 12 ounces smoked sausage cut into 1/4-inch rounds
- 1 large white onion diced
- 12 cloves garlic coarsely chopped
- 2 pounds Yukon Gold potatoes diced
- 2 teaspoons fine sea salt or more
- 1/3 teaspoon freshly ground black pepper or more
- 1 bunch kale chopped
- extra virgin olive oil to finish
Instructions
- Heat a large soup pot over medium-high heat until hot. Add the olive oil and the sausage rounds; cook and stir until sausage is browned. Remove sausage from pan.
- Pour off all but 2 tablespoons of olive oil from pan (or add more olive oil if you have particularly lean sausage); add onion and garlic; cook and stir until the onion is translucent and the garlic is lightly toasted (taking care not to burn it), about 5 minutes.
- Add 2 quarts water, potatoes, salt and pepper; bring to boil. Lower heat and simmer until potatoes are soft, 15 to 20 minutes. Mash some of the potatoes to add texture to the soup.
- Add kale and cook until tender, about 5 minutes.
- Return browned sausage to soup and stir. Season to taste with salt and freshly ground black pepper. Serve each bowl with a generous drizzle of extra virgin olive oil.
Hi Marissa,
Although your recipe looks delicious, it’s not the traditional style Portuguese Caldo Verde. Caldo Verde is made with Portuguese Chorizo (usually only a few diced pieces is used for flavoring)the potatoes are puréed and the Kale is sliced (julienned) very thinly for the traditional look. I’m fully Portuguese and have the recipe that has been passed down by my mother from her mother and grandmother. I can vividly envision my grandmother making this soup especially for the Saõ Joaõ Festival, it’s served with grilled sardines….very traditional.
Your ingredients are correct (linguiça sausage is used if Chorizo is not available), but the preparation is different…still looks delicious.😊
Hello, Maria. 🙂 It’s wonderful to have recipes passed down through generations. Food that is interlaced with fond memories always tastes best! The recipe that I’ve shared for Caldo Verde was shared with my dad by the Portuguese family he was staying with (my sister’s mother-in-law) on a visit to Portugal. It’s the recipe that’s traditional in their family.
What a fun story! And what a delicious looking soup! I must admit that I’ve never heard of Caldo Verde before, but it sounds like an amazing soup. We always go into soup detox mode after the holidays, and we whip up huge batches of low-fat soups…this one definitely need to go on the list for this year! I love the addition of the bit of smoked sausage for flavor. 🙂
We do the same, David. So nice to have delicious but light meals to recoup after the holidays. 😉
Portugal sounds lile a very nice country. You’re always back with either something rich or handsome haha. I’ve never heard of this soup either, Marissa. So simple yet heart and delicious – well done!
You had my dad and I cracking up with this comment, Ben! Thank you. 🙂
Oh my goodness!!! Greens and sausage are a perfect combo in my opinion. This soup looks absolutely wonderful, and I love its simplicity. I see that this is a post you had from earlier – it was new to me so thanks for sharing again!
Thank you, Jessie! I posted it awhile ago and it was too good to get lost in the shuffle. 🙂
Looks so delicious Marissa! And only a handful of ingredients needed is a total plus. My husband is a meat and potatoes kind of guy, so he’d love this!
I love to hear that, Mary Ann! Thank you.
Your sister is my hero! What an adventure!! I love hearing stories like this. I also love a soup like this 😉 It looks delicious! Your Dad was smart to snag this recipe!
I love to hear that, Katherine! My sister is truly amazing, my hero too. 🙂 Thanks for your sweet comment…
Came home and made this soup immediately. It is the perfect soul food for a cold and miserable day, especially when you’re a touch sick like I am! I used Ukrainian Garlic Sausage for the sausage as it easy to find. 🙂 Thank you for the recipe!
I’m sorry you’re sick, Amanda, but so glad that you enjoyed the soup!
I love how simple this soup looks, but how it also seems to be fairly well perfect. There really is something to be said for using the best ingredients you have to make the best meal possible.
I agree!
SO delicious…what a gift to share a meal with you Marissa and Keith and this amazing soup. Great story. Memories of a lifetime.
xo
xo, can’t think of anyone I’d rather share it with.
Kale and sausage, together at last. 🙂 This sounds like a fantastic soup for rainy nights.
They are a perfect match! And I agree, perfect for a rainy night.
Hi Marissa, Dori posted this on my FB page and I’m so glad she did. This soup looks great and I can’t wait to try it. I would like to be included in your posts. I can’t always count on my sister to post them all because she is always on the road.
Hi Lori. How fun to meet Dori’s sister!
Thanks for your kind words…to sign up for posts, you can enter your e-mail in the ‘connect’ box at the top of this list or just click the facebook button in the same box and you’ll be notified via facebook. xo
HI Marissa! This sounds delicious! And I’d love to donate to your sister’s race! What is the best way to do this? Can I Paypal you the funds? 🙂
You’re very sweet Lorraine! You can donate directly to her sponsorship page, then the $$ goes directly to the American Diabetes Association.
Here’s the link: http://bit.ly/10VIolR
Thank you!
thanks Marissa! I’ll do it when I get back! 🙂 I’m in China at the moment and so many blogs and websites are blocked! 😮
I can’t wait to hear about your trip!
What kind of sausage should you use? This soup looks great! Thank you!
Thanks Teresa! The most traditional sausage is Linguiça, a smoky Portuguese sausage, but chorizo or even polish sausage would be great.