I absolutely love sharing this Easy Caldo Verde (Portuguese Kale Soup) Recipe with you because it’s one of those comforting dishes that feels like a warm hug in a bowl. When I first tried this soup, I was blown away by how simple ingredients come together to create such a deeply flavorful and satisfying meal. It’s perfect for chilly evenings, casual family dinners, or when you just want something hearty that doesn’t demand too much fuss in the kitchen.
You’ll find that this Easy Caldo Verde (Portuguese Kale Soup) Recipe is incredibly forgiving and straightforward, making it a great introduction to Portuguese cuisine if you’re new to it. Plus, the combination of smoky chorizo and tender kale gives it this beautiful balance of richness and freshness that keeps my family coming back for more. Trust me, once you try this, it’ll be a staple in your recipe box too.
Why You’ll Love This Recipe
- Simple and Quick: This soup comes together in about 35 minutes, making it perfect for busy weeknights.
- Comforting Flavor: The smoky sausage paired with tender kale delivers cozy, authentic Portuguese taste.
- Healthy Ingredients: Loaded with nutrient-rich kale and potatoes, it’s both hearty and wholesome.
- Family Favorite: My family goes crazy for this soup, and I bet yours will too!
Ingredients You’ll Need
Before diving in, let’s talk ingredients. I love how straightforward this recipe is, and finding fresh kale and good quality smoked sausage really makes a difference. You’ll be amazed at how these simple, rustic components transform into a soul-warming soup.
- Extra-virgin olive oil: Brings richness and helps brown the sausage beautifully.
- Spanish chorizo or smoked sausage: Adds that smoky, spicy kick; slice it thinly for even cooking.
- Yellow onion: Provides sweetness and depth once softened.
- Garlic: Just a couple cloves—but don’t underestimate its flavor power.
- Russet potatoes: Creamy when cooked down, they help thicken the broth naturally.
- Low-sodium chicken broth: Keeps salt levels in check while offering savory base notes.
- Water: Balances the broth intensity for a light but full-bodied soup.
- Lacinato (Tuscan) kale: Use thinly sliced for tender texture without bitterness.
- Salt: To taste, added at the end once all flavors meld together.
Variations
I love how versatile this soup can be—you can easily tweak it to suit your taste or dietary needs. Feel free to get creative and make it your own, whether you want it spicy, vegetarian, or with different greens.
- Spicy Variation: I like adding a pinch of crushed red pepper flakes for an extra kick that warms you from the inside out.
- Vegetarian Twist: Swap the chorizo for smoked paprika and sautéed mushrooms—this works surprisingly well to keep that smoky vibe.
- Greens Swap: Substitute kale with collard greens or spinach if you want a milder flavor or what you have on hand.
- Extra Creamy: For a richer soup, stir in a splash of heavy cream or coconut milk right at the end.
How to Make Easy Caldo Verde (Portuguese Kale Soup) Recipe
Step 1: Brown the Sausage to Unlock Smoky Flavor
Heat your olive oil in a heavy-bottomed pot over medium-high heat. Once shimmering, add the sliced chorizo or smoked sausage and cook, stirring now and then, until browned and fragrant—about 4 minutes. I like to scoop the sausage out and set it aside so the pan stays nice and ready for the next steps. If there’s too much rendered fat, carefully spoon out a tablespoon or two to keep the soup from getting greasy—this little trick came from experience and really balances the final texture.
Step 2: Sauté Onions and Garlic for Depth
Next, add chopped onion to the pot and gently cook until softened and sweet—this usually takes about 5 minutes. Then toss in the minced garlic and let it cook for just 1 minute until you can smell that amazing aroma. Keep an eye so it doesn’t burn; burnt garlic can spoil the entire batch.
Step 3: Simmer Potatoes to Creamy Perfection
Add the peeled and chopped potatoes, followed by the chicken broth and water. Crank up the heat to bring the pot to a boil, then reduce it to a gentle simmer. Cook until the potatoes are fork-tender, about 10 to 15 minutes. This step is key because the potatoes will help thicken the soup with their natural starch.
Step 4: Mash Potatoes and Add Kale & Sausage
Here’s a neat trick I discovered: scoop out about half the cooked potatoes into a bowl, then mash them roughly with a fork before adding them back to the pot. This gives the broth that signature creamy texture without needing extra thickeners. Next, stir in the cooked sausage and the thinly sliced kale leaves. Let the soup cook just long enough for the kale to turn bright green and tender, which usually takes around 3 minutes. Finally, taste and season with salt if needed.
Serve your soup straight away or keep it warm until you’re ready—with a crusty loaf of bread nearby, you’re all set!
Pro Tips for Making Easy Caldo Verde (Portuguese Kale Soup) Recipe
- Pick the Right Kale: I prefer lacinato kale for its tender leaves and mild flavor, which blends perfectly without overpowering the soup.
- Don’t Skip Mashing Potatoes: Mashing half the potatoes makes the broth luxuriously creamy—something I learned after trying thicker broth variations that lacked richness.
- Balance Oil from Sausage: I always remove excess oil after frying the chorizo, so the soup isn’t greasy but still flavorful.
- Quick Kale Cooking: Adding kale last and cooking it briefly keeps it tender and vibrant without turning it mushy or bitter.
How to Serve Easy Caldo Verde (Portuguese Kale Soup) Recipe
Garnishes
I usually keep garnishes simple here—a drizzle of good extra-virgin olive oil or a sprinkle of freshly cracked black pepper adds a lovely finishing touch. Sometimes, a wedge of lemon on the side brightens the flavors beautifully. If I’m feeling fancy, I toss on a few thinly sliced green onions or a pinch of smoked paprika for extra color and depth.
Side Dishes
This soup shines as a meal on its own, but I love serving it with rustic crusty bread to soak up every last drop. Occasionally, I pair it with a simple green salad dressed with lemon vinaigrette for a fresh contrast. If you want to turn this into a heartier dinner, roasted vegetables or garlic butter potatoes make wonderful companions.
Creative Ways to Present
For special occasions, I like serving Easy Caldo Verde in charming rustic bowls with a small loaf of bread wrapped in a linen napkin on the side. Adding edible flowers or microgreens on top makes the presentation pop without overcomplicating things. It’s an easy way to impress guests while keeping the comforting spirit of the soup intact.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the refrigerator, where this soup keeps well for up to 4 days. I’ve found that the flavors actually develop a bit more overnight, so it tastes even better the next day—just give it a gentle stir before reheating.
Freezing
Freezing Easy Caldo Verde works great if you want to batch cook. I portion it into freezer-safe containers and freeze for up to 3 months. Just be mindful that kale can sometimes get a little mushy after thawing, but the flavor stays wonderful.
Reheating
When reheating, I prefer warming the soup gently on the stovetop over low heat, stirring occasionally. This keeps the kale tender without getting too soggy. Avoid microwaving on high to prevent overheating and changing the soup’s lovely texture.
FAQs
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Can I use another type of kale for this soup?
Absolutely! While lacinato kale is traditional and preferred for its texture and flavor, you can substitute curly kale or collard greens. Just make sure to remove tough stems and slice the leaves thinly, then adjust cooking time so the greens don’t get too tough or bitter.
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Is there a vegetarian version of Easy Caldo Verde?
Yes! You can skip the sausage and use smoked paprika and sautéed mushrooms to mimic that smoky flavor. Adding a touch of smoked salt can also enhance the taste. This swap keeps the soup hearty without meat.
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How do I prevent the soup from getting greasy?
After cooking the sausage, if you notice a lot of oil in the pot, scoop out a tablespoon or two before cooking the onions—this helps keep the soup balanced and not oily while still carrying that smoky flavor.
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Can I prepare this soup ahead of time?
Definitely! Caldo Verde actually tastes even better the next day after flavors meld. Just store it in the fridge in an airtight container and reheat gently before serving. It also freezes well for future meals.
Final Thoughts
Making this Easy Caldo Verde (Portuguese Kale Soup) Recipe always brings back memories of cozy family dinners and lively conversations around the table. I love how this recipe transforms humble ingredients into something truly special and comforting. I hope you’ll enjoy making and sharing it as much as I do—it’s one of those dishes that’s simple but unforgettable, perfect for warming your soul and your kitchen. Give it a try soon and let me know how it turns out!
Print
Easy Caldo Verde (Portuguese Kale Soup) Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Portuguese
Description
Easy Caldo Verde is a traditional Portuguese kale soup featuring smoky chorizo, tender potatoes, and vibrant kale simmered to perfection in a flavorful broth. This comforting dish is straightforward to prepare, delivering a hearty meal perfect for any season.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 8 ounces Spanish chorizo or other smoked sausage, cut into 1/4-inch slices
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 2 cups water
- Salt, to taste
Greens
- 1 bunch lacinato (Tuscan) kale, stems removed and leaves thinly sliced
Instructions
- Cook the sausage: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook, stirring occasionally, until browned, about 4 minutes. Remove the sausage with a slotted spoon and set aside in a bowl.
- Adjust the oil: If there is excess oil in the pot, remove 1 to 2 tablespoons, leaving a few tablespoons for cooking the vegetables.
- Cook the vegetables: Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
- Simmer potatoes: Add the peeled and cut potatoes, chicken broth, and water to the pot. Bring to a boil over high heat, then reduce heat to a simmer. Cook until the potatoes are tender, about 10 to 15 minutes.
- Mash potatoes: Remove half of the cooked potatoes and transfer to a bowl. Mash them roughly with the back of a fork, then return the mashed potatoes to the pot, creating a thicker, creamier texture in the soup.
- Finish the soup: Add the cooked sausage and thinly sliced kale to the pot. Cook just until the kale is tender, approximately 3 minutes. Taste the soup and add salt if needed.
- Serve: Portion the soup into bowls and serve hot. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Remove excess oil after cooking the sausage to prevent the soup from becoming too greasy.
- Lacinato kale (Tuscan kale) provides a tender texture and mild flavor; substitute with curly kale if unavailable.
- Mashing half the potatoes creates a thicker soup while keeping some texture.
- Leftover soup can be reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
