Caldo Verde Recipe: Easy Portuguese Kale Soup
A cozy Portuguese kale and potato soup with smoky sausage. Silky from mashed potatoes and ready in under an hour.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 2 tbsp olive oil plus more for drizzling
- 10 oz Portuguese-style smoked sausage chouriço or linguiça, thinly sliced
- 1.25 cup diced yellow onion
- 2 tsp minced garlic
- 1.75 lb Yukon gold potatoes, peeled and thinly sliced
- 6 cup low-sodium chicken broth
- 1 cup water
- 8 oz thinly shredded kale
- 1.25 tsp kosher salt to taste
- 0.5 tsp freshly ground black pepper
- 0.25 tsp red pepper flakes optional
- 2 tbsp chopped fresh parsley optional, for garnish
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat. Brown the sliced sausage until lightly crisp. Transfer to a plate.
- Soften the onion in the rendered fat, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Add potatoes, broth, and water. Season with salt, black pepper, and red pepper flakes. Bring to a boil, then simmer until potatoes are tender, 12–15 minutes.
- Lightly mash the potatoes in the pot to thicken the soup, leaving some chunks for texture.
- Stir in the kale and simmer until wilted and tender, 5–7 minutes.
- Return the sausage to the pot and warm through. Taste and adjust seasoning. Ladle into bowls, drizzle with olive oil, and garnish with parsley.
Notes
For a silkier broth, blend a cup of soup until smooth and stir back in. Swap kale with very thinly sliced collards for a heartier bite. Leftovers keep 3 days refrigerated; reheat gently and add a splash of broth if thick.
This recipe is an original creation inspired by classic Caldo Verde Recipe: Easy Portuguese Kale Soup flavors. All ingredient ratios and instructions are independently developed.