Easy Caldo Verde (Portuguese Kale Soup) Recipe

I absolutely love this Easy Caldo Verde (Portuguese Kale Soup) Recipe because it’s hearty, comforting, and surprisingly simple to pull together any day of the week. When I first tried this soup, I was amazed at how the smoky chorizo and tender kale come together in such a velvety broth—you’ll find that it feels both rustic and elegant in every bite.

This soup is perfect for cozy dinners or when you want something nourishing without a fuss. Plus, with just a handful of ingredients and a one-pot method, you’ll appreciate how easy it is to make this traditional Portuguese kale soup at home without any complicated steps.

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Ingredients You’ll Need

These ingredients work wonderfully together for a soulful soup. Opt for good-quality smoked sausage and fresh kale to really make it shine—plus I love russet potatoes because they break down beautifully, thickening the broth.

• Extra-virgin olive oil: Adds a fruity richness and helps brown the sausage perfectly.
• Spanish chorizo or smoked sausage: This is the heart of the soup—with its smoky, spicy notes that give caldo verde its signature flavor.
• Yellow onion: Gives sweetness and depth to the broth once sautéed.
• Garlic: Just two cloves bring a lovely aromatic warmth to the soup.
• Russet potatoes: Peel and cut into chunks; they cook down to thicken the broth naturally.
• Low-sodium chicken broth: Use low sodium to control the saltiness as you season later.
• Water: Balances the broth so it’s not too heavy but still flavorful.
• Lacinato (Tuscan) kale: Thinly sliced for tenderness; the classic kale for authentic caldo verde.
• Salt: To taste, added at the end to adjust flavors perfectly.

Variations

I love tinkering with this Easy Caldo Verde (Portuguese Kale Soup) Recipe to suit different moods or dietary needs. It’s super flexible, so feel free to customize it to fit your taste buds or pantry supplies.

• Vegetarian version: I swap out the sausage for smoked paprika and mushrooms to keep that smoky flavor without meat.
• Spicier twist: Adding a pinch of red pepper flakes or a dash of hot sauce really wakes this soup up.
• Different greens: Baby spinach or collards work well if you don’t have kale on hand.
• Make it creamy: For a richer version, stir in a splash of cream or coconut milk right before serving.

How to Make Easy Caldo Verde (Portuguese Kale Soup) Recipe

Step 1: Brown the Sausage to Unlock Flavor

Start by heating the olive oil in your pot over medium-high heat. Add the sliced Spanish chorizo and cook, stirring occasionally, until it’s beautifully browned, about 4 minutes. This step is key—it pulls out the smoky, spicy goodness that flavors the whole soup. Use a slotted spoon to remove the sausage and set it aside. If there’s too much oil left in the pan, I like to spoon out a bit so the soup isn’t greasy but still has that lovely richness.

Step 2: Sauté the Aromatics

With the sausage removed, add chopped onion to the pot and cook until softened, about 5 minutes. Then stir in the minced garlic and let it cook for another minute. This way, you build layers of flavor that make the soup comforting and robust.

Step 3: Cook the Potatoes in Broth

Add your peeled, chunked potatoes to the pot, then pour in the chicken broth and water. Turn the heat to high and bring everything to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender—usually between 10 and 15 minutes. This is when the potatoes start to break down and lend that signature creamy texture to the soup.

Step 4: Mash and Add the Kale and Sausage

Here’s a trick I discovered that makes a big difference: scoop out half the potatoes and mash them roughly with a fork, then stir them back into the pot. This thickens the broth without needing any extra cream or flour. Now add back your cooked sausage and the thinly sliced kale. Let everything simmer just long enough for the kale to wilt—about 3 minutes. Taste and add salt if needed.

Step 5: Serve up Soul-Warming Bowls

Divide the soup among bowls and get ready to enjoy! It’s great hot, and each spoonful bursts with smoky, garlicky, and slightly sweet flavors that keep my family coming back for more.

How to Serve Easy Caldo Verde (Portuguese Kale Soup) Recipe

Garnishes

I love sprinkling a touch of freshly ground black pepper and a drizzle of good extra-virgin olive oil over the top just before serving. Sometimes, I add crusty Portuguese bread or a lemon wedge on the side—that splash of brightness just lifts the flavors beautifully.

Side Dishes

This soup pairs wonderfully with simple green salads or roasted vegetables. When I want to make it a fuller meal, I add crusty bread or a light sandwich on the side—those crusty textures complement the velvety caldo verde perfectly.

Creative Ways to Present

For special occasions, I like to serve this soup in rustic bowls with a swirl of chili oil or crumbled Portuguese sausage on top. Sometimes I even ladle it into small bread bowls for a cozy presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover caldo verde in airtight containers in the fridge, and it keeps well for up to 4 days. Just be sure to cool it before refrigerating—it tastes even better the next day once the flavors meld.

Freezing

This soup freezes great! I portion it out in freezer-safe containers, leaving some space at the top for expansion. When you’re ready to eat, just thaw overnight in the fridge.

Reheating

Reheat on the stovetop gently over medium heat, stirring often. If it’s too thick after reheating, just add a splash of water or broth to loosen it—never microwave without stirring, as it can heat unevenly.

FAQs

Final Thoughts

This Easy Caldo Verde (Portuguese Kale Soup) Recipe has become one of my go-to dishes for both weeknights and when I want to share a bit of Portuguese comfort with friends. It’s straightforward, bursting with soul, and feels like a warm hug in a bowl. I promise, once you try it, you’ll come back to this soup time and time again.

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