Caldo Verde, a potato, sausage, and collard greens soup from Northern Portugal has a devoted following for a reason. This one-pot wonder is full of irresistibly complex flavors yet has a minimal and simple list of ingredients and is ridiculously easy to make. Perfect for a cozy weeknight meal.
Another soup, I know, but you’re going to want to know about this one. As I sit here typing away, the weather outside continues to look pretty bleak in Southwestern Ontario; rainy and chilly. In my home, this calls for warm, comforting bowls of soup on repeat.
Caldo verde is the kind of soup that I absolutely love: simple, hearty, satisfying and healthy. I think you will love it too.
What is Caldo Verde?
Caldo verde is a soup that originated from the Minho Province in northern Portugal. It is not only a traditional national favourite, but also loved in Brazil and other places that have a strong Portuguese community. Caldo verde is almost always served at all Portuguese celebrations, such as weddings, birthdays, and popular holidays.
One of the most beloved staples of Portuguese cuisine, caldo verde is a soup made up of humble and simple ingredients. Strips of dark leafy greens, such as kale or collard greens, give the soup a green tint — hence the name “caldo verde” which translates, literally, to “green broth”.
The broth consists of boiled garlic, onions, and potatoes that get an extra boost of flavor from simmering away with a chunk of portuguese chouriço. To serve, caldo verde is topped with a few more thin slices of the smoky-cured sausage and a drizzle of good olive oil. Broa, a Portuguese corn bread, is often served alongside caldo verde to make it a perfectly filling and satisfying meal.
Ingredients And Notes
Remarkably, all you need to make this irresistibly complex soup, is 5 ingredients. Not counting olive oil, and salt and pepper, of course.
You will need:
- Onion: You will need one large white onion (I use a Spanish onion) or yellow onion, for this recipe.
- Garlic: I love garlic so I use 3 cloves here. You can use only two cloves, if you wish.
- Potatoes: Yukon golds or Russet potatoes are best for this soup. I prefer to use Russet potatoes which fall apart while cooking and give the soup a silky-creamy texture.
- Portuguese chouriço sausage: You can find this cured sausage at any Portuguese market or some well-stocked supermarkets. If you have trouble finding it, you can substitute with a smoked pork sausage such as a Spanish chorizo. However, do keep in mind that Spanish chorizo is stronger and tends to overpower this mild soup.
- Collard greens: Couve galega is a Portuguese, kale-like cabbage that is traditionally used to make Caldo Verde. It’s not easy to find so collard greens make a great substitute. You can also use curly kale, Cavalo Nero (also known as black kale), or Swiss chard. The greens need to be cut into thin strips, chiffonade-style, so they dissolve nicely into the soup.
Water Or Broth For Liquid
This traditional Portuguese soup, in its glorious original form, was created to accommodate a simple meal using very humble ingredients, like water as opposed to chicken broth. Nowadays, we have the convenience of store-bought broths and I always have them in my pantry.
In my humble opinion, most soups taste better when made with broth, or a mix of water and broth, as opposed to just water. Full disclosure: I admit I like to use chicken broth instead of water to make caldo verde.
Having said that, I have tried caldo verde using exclusively water, and though I prefer it with chicken broth, the difference is not significant enough to warrant a trip to the grocery store. Use broth if you have it, otherwise go ahead and use only water.
How To Make Caldo Verde
You will be delighted with how easy this one-pot, healthy, and life-giving soup is to prepare. As I previously mentioned, most recipes for authentic caldo verde will call for the soup to be blended and that is how I enjoy it. But if you prefer to leave it unblended, cut the potato pieces smaller.
Alternatively, you could scoop out a few cupfuls of potatoes to blend, then place the blended mixture back in the pot.
Note: This is an overview on how to make this Portuguese green soup. For detailed instructions check the recipe card below.
Here is the step-by-step:
- Heat a large pot and sauté the choriço slices with a bit of olive oil, until lightly browned, about 1 minute a side. Remove the slices and set aside.
- Add a bit more olive oil, then add the onions and garlic sauté for just a few minutes. Add the potatoes, a small chunk of sausage, and water (or broth) to the pot. Bring to a boil and cook until potatoes are very soft, about 20-25 minutes, depending on how small you cut the potatoes. Remove the chunk of sausage and set aside to cool.
- While the soup simmers, chop 1 bunch of collard greens. I like to stack a few leaves, roll them up like a cigar, and slice them into thin strips.
- Using an immersion blender, blend the soup until smooth. Alternatively, use a blender and blend the soup in batches.
- Slice the chunk of choriço you removed, and place back in the pot with the blended potatoes. Add the collard greens to the pot and cook over medium for about 10 minutes until greens have completely softened.
- Serve the soup warm, topped with the reserved choriço slices and a generous drizzle of good olive oil.
Variations
The magic of this delicious soup lies in its simplicity. I would not try and reinvent the wheel by adding any other ingredients, though of course you are free to do so.
If you don’t eat pork, try and find a cured, garlicky, chicken or turkey based sausage.
Make it vegan: You can omit the sausage and add a teaspoon of smoked paprika for flavour. A plant-based sausage with smoky flavour, would also be great.
Frequently Asked Questions
What To Serve With Caldo Verde
This is a very hearty soup all on its own. A heel of chunky bread for dipping, will of course make it oh-so much more satisfying. I was elated, and somewhat shocked to find Broa at our local farmer’s market to enjoy with our caldo verde. It made the experience of this soup delightfully authentic.
We have also enjoyed it with this quick to throw together cornbread, so good!
Storing And Reheating
- To store: Caldo Verde can be stored in an airtight container and refrigerated for up to 4 days.
- To reheat: For best results, reheat the also verde in a sauce pan, over medium-low heat, until heated through.
- To freeze: Caldo Verde freezes well. Once cooled, place in a freezer-safe container and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator.
Caldo Verde (Portuguese Green Soup)
Ingredients
- 8-12 ounces cured Portuguese choriço sausage or other cured, garlicky sausage such as Spanish chorizo
- 2 tablespoons extra-virgin olive oil, divided plus more for drizzling
- 1 large Spanish onion, or two yellow onions diced
- 3 garlic cloves thinly sliced
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds Russet or Yukon gold potatoes (about 3 medium) peeled, cut into 1-inch pieces (I use Russet)
- 8 cups water or low-sodium chicken stock (*see notes)
- 1 large bunch collard greens, or kale tough stems removed, leaves thinly cut into small strips
Instructions
- Cut the sausage into 1/4 inch slices, leaving a 2-inch piece whole.
- Heat a large, heavy-bottomed, soup pot over medium heat. Add 1 tablespoon olive oil and sauté the choriço slices until lightly browned, about 1 minute a side. Remove the slices and set aside.
- Add the remaining tablespoon of olive oil, the onions and garlic and sauté until just starting to soften, but not brown, about 3 minutes. Add the potatoes, the 2-inch piece of sausage, and water (or broth) to the pot. Season with 1 teaspoon salt and freshly cracked pepper to taste. Bring to a boil then reduce heat to a simmer. Cook until potatoes are very soft, about 20-25 minutes. Remove the chunk of sausage and set aside to cool.
- Using an immersion blender, or a blender, blend the soup until smooth (**see notes if you prefer to leave the soup unblended). Roughly chop the chunk of choriço and place back in the pot with the blended potatoes. Add the collard greens, or kale, to the pot and cook over medium heat, stirring occasionally, for about 10 minutes until greens have completely softened. Taste and adjust seasoning, adding a little more salt and pepper, if necessary. Note: Caldo verde can be a little bland if you don't add enough seasoning. Be sure to add enough salt until it tastes right to you.
- Serve the soup warm, topped with reserved choriço slices and a generous drizzle of good olive oil. Enjoy with crusty bread, if desired.
- Leftovers keep well in the fridfge for up to 4 days. Reheat gently on the stovetop over medium heat.
Pamela Palmer
Wonderful!!! Hubby & I are both FULL!!! Will definitely make this again!!!
Thank you for posting it!
Sandra Valvassori
Oh yay! So nice to hear this, Pamela 🙂 🙂 🙂 Thanks so much for writing. xoxo
Natasha
Hi, making this tomorrow. Wondering when you say to put the collard greens and roughly chopped sausage back into the pot and cook.. Is this with the potato you just blended? Am I supposed to cook it in the soup or cook it separately? And at what temperature am I cooking the sausage and collards for 10 mins? Thanks.
Sandra Valvassori
Hi Natasha, happy to hear you will be making this soup – it’s so good. Yes the collard greens and chopped sausage are placed into the pot with the blended potatoes (the step-by-step photos in the post are helpful here). You then cook over medium heat just until the greens are completely soft. So, you will have a few pieces of sausage right in the soup, and then when serving the soup you top it with the reserved sautéed slices. I have tweaked the instructions to be a little more clear. Thanks for writing and please let me know if you have any other questions. I hope you love the soup as much as we do 🙂
Natasha Avila
This reminded me of my avó that I miss so much. I used a bit more linguica, as the town I live in does not have choriço. I made it with the mix of broth and water. What was most helpful about your recipe was the explanation of cutting the collards, rolling it into cigars and cutting the strips that way. Only difference is I will put a little less collards like my grandma’s next time, but I will definitely make it again! Thanks Sandra.
Sandra Valvassori
Wonderful to hear you enjoyed this and that it brought back sweet memories for you! I appreciate you writing and giving us your feedback.
Allicia
Very good! I substituted a chicken sausage I had on hand since I don’t eat pork and added some seasonings to imitate the linguica flavors. Tastes authentic Portuguese
Sandra Valvassori
So happy to hear this! Thanks so much for writing and for sharing your tweaks – very helpful!