Caldo Verde recipe: Portuguese kale soup with sausage, beans, and potatoes. Cozy, hearty, and ready in about 30 minutes.
Portuguese sausage and kale soup (Caldo Verde) is the kind of soup that feels like a full meal: savory sausage, tender potatoes, and lots of greens in a rich, comforting broth. It’s simple, filling, and weeknight-friendly—plus it tastes even better after the flavors mingle overnight.
Why This Recipe Works
- Big flavor, simple method: browning the sausage and softening the aromatics builds a strong base fast.
- Hearty texture without fuss: potatoes and beans make it satisfying without needing cream.
- Balanced and bright: tomatoes add depth, and a splash of vinegar (optional) lifts the broth.
- Fast comfort food: it comes together in about 30 minutes.
- Flexible: easy to swap sausage types or beans based on what you have.
Ingredients (& what each one does)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Extra-virgin olive oil: starts the flavor base and helps the onions cook evenly.
- Onion: adds sweetness and body to the broth.
- Garlic: brings that classic savory backbone.
- Kale: the signature green—adds color, texture, and nutrition.
- Sea salt: seasons the soup; add gradually since sausage and broth can be salty.
- Black pepper: adds mild heat and rounds out the broth.
- White kidney beans (cannellini): adds creaminess and makes the soup more filling.
- Chourico sausage: provides smoky, spicy depth and turns this into a meal-worthy soup.
- Potatoes: give the soup its cozy, hearty texture.
- Bay leaves (optional): subtle, slow-building aroma while simmering.
- Red pepper flakes (optional): quick adjustable heat.
- Fire-roasted diced tomatoes: adds savory sweetness and a deeper flavor than plain diced tomatoes.
- Chicken broth (low sodium): creates a flavorful soup base you can control with salt.
- Apple cider vinegar (optional): brightens and balances the greens and rich sausage.
How to Make Caldo Verde Recipe (broad overview)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Build the base: warm oil, soften onions, then add garlic.
- Wilt the greens: stir in kale just until it starts to soften.
- Simmer the soup: add beans, sausage, potatoes, seasonings, tomatoes, and broth; simmer until potatoes are fork-tender.
- Finish and serve: taste and adjust seasoning, then serve hot (crusty bread is perfect).
Recipe Tips and Tricks
- Salt smart: sausage + broth vary a lot; season in small steps and taste near the end.
- Make it thicker (optional): mash a few potato pieces in the pot, then stir back in.
- Don’t overcook the kale: add it when directed so it stays vibrant instead of dull and overly soft.
- Use the vinegar wisely: start with a small splash, then add more only if the soup needs “lift.”
Recipe Variations
- Linguica option: swap chourico for linguica or another smoked sausage.
- Milder version: use a mild sausage and skip red pepper flakes.
- Different beans: navy beans, butter beans, chickpeas [paid link], or kidney beans work well.
- Greens swap: try spinach or Swiss chard for a softer, milder green.
- Extra-veg boost: add diced carrots or bell pepper for more color and texture.
Serving Suggestions
- Crusty bread or garlic bread to soak up the broth.
- Simple green salad with a tangy vinaigrette to balance the richness.
- Fresh herbs on top (parsley is great) for a clean finish.
New Life for Leftovers
- Lunch upgrade: reheat and add a handful of fresh kale or spinach right at the end for a “fresh-cooked” feel.
- Stew-style bowl: thicken with extra potato (or mash some in) and serve with bread for a heartier second-day meal.
- Freezer meal: portion into single servings so you can thaw exactly what you need.
Storage
- Refrigerator: store in an airtight container up to 3 days.
- Freezer: cool completely, freeze in freezer-safe containers up to 3 months.
- Reheat: warm on the stovetop over medium heat, stirring occasionally (add a splash of broth if it thickened).
People Often Ask (FAQs)
Is Caldo Verde spicy?
It depends on your sausage and whether you add red pepper flakes. Choose mild sausage and skip the flakes for a gentler soup.
Can I use a different sausage if I can’t find chourico?
Yes—linguica, cured chorizo, kielbasa, or andouille all work well.
Can I make it vegetarian?
Yes. Use plant-based sausage (or skip it) and lean on beans, potatoes, and extra seasoning for flavor.
Can I freeze Caldo Verde?
Yes—freeze up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
What’s the best way to keep kale from getting mushy?
Add it when directed and avoid over-simmering once it’s tender.
Final Thought
If you want a true “comfort food in a bowl” dinner that’s hearty, flavorful, and weeknight-easy, this Caldo Verde recipe delivers. It’s the kind of soup that makes tomorrow’s leftovers something to look forward to.
Portuguese Potato, Sausage and Kale Soup
Equipment
- Stock Pot or Dutch Oven [paid link]
Ingredients
- 1 tsp Extra-virgin olive oil
- 1 Large Onion , chopped fine
- 5 cloves Garlic , minced (about 2 teaspoons)
- 1 pound Kale , coarsely chopped, stem removed
- 1 tsp Sea salt , fine. More or less to taste. [See Note 1]
- 1 tsp Ground black pepper
- 1 can White kidney beans 15 oz, drained and rinsed, (also called Cannellini Beans)
- 1 pound Chourico sausage , casing removed, diced [See Note 2]
- 2 medium Potatoes , peeled and diced. Russets, red, or Yukon Gold work best here.
- 2 Bay leaves optional
- 1 tsp red pepper flakes optional
- 1 can Fire Roasted Diced tomatoes 15 oz, do not drain
- 2 quarts Chicken broth low sodium cooking stock
- 2 tbsp Apple Cider Vinegar optional
Instructions
- Heat oil in a deep pot over medium-high heat. Add onions, cover, and cook for 5 minutes or until the onions become translucent. Stir occasionally.
- Add garlic and kale to the pot. Cover pot and wilt greens for about 2 minutes. Season with salt and pepper.
- Add beans, chourico, potatoes, bay leaves. red pepper flakes (optional), diced tomatoes, chicken broth, and cider vinegar to the pot. Bring soup to a full rolling boil, then reduce heat to a simmer and cook 10 to 15 minutes longer or until potatoes are fork-tender.
- Remove from heat. Serve immediately. I recommend some crusty bread to soak up that amazing broth!
Notes
- Add the salt incrementally, to taste. Depending on the sausage you use, you may need less salt than listed in the ingredients.
- If your grocer does not carry Chourico or linguica sausages, some good substitutes are dried (cured) Spanish Chorizo sausage, smoked sausage, or andouille sausage.
- The addition of the apple cider vinegar gives the soup a nice acidity and goes well with the greens. I recommend starting with half the amount indicated and adding more to taste.
Nutrition
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Grew up eating this too and this was just like my grandma’s recipe. I really enjoyed it as did my husband who had never had it before.