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.
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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.