I absolutely love this Easy Caldo Verde (Portuguese Kale Soup) Recipe because it brings together simple ingredients to create something truly comforting and hearty. When I first tried this soup, I was amazed at how the smoky chorizo and tender kale work in harmony, making every spoonful feel like a warm hug. It’s perfect for chilly evenings or anytime you want something wholesome but fuss-free.
You’ll find that this soup is not only flavorful but also surprisingly quick to pull together, making it a go-to when you’re short on time but craving a nourishing meal. What I adore most is the creamy texture you get from mashing part of the potatoes—no fancy cream needed here! This Easy Caldo Verde (Portuguese Kale Soup) Recipe definitely earns a spot in my weekly rotation, and I’m confident you’ll love it just as much.
Why You’ll Love This Recipe
- Simplicity Meets Flavor: With just a handful of ingredients, the soup bursts with traditional Portuguese flavor that feels authentic and homemade.
- Quick and Easy: You can have this soup on your table in under 40 minutes—perfect for busy weeknights or last-minute guests.
- Healthy and Comforting: Loaded with kale and potatoes, it warms you up while packing a nutritious punch.
- Family Favorite: My family goes crazy for this one, and I bet yours will too—it’s an instant classic.
Ingredients You’ll Need
Each ingredient in this Easy Caldo Verde (Portuguese Kale Soup) Recipe plays an important role, from the smoky depth of chorizo to the earthy, tender kale. When shopping, I recommend picking fresh lacinato kale for the best texture, and a good quality smoked sausage to boost flavor effortlessly.
- Extra-virgin olive oil: Use a good quality olive oil to start the soup with a rich base flavor.
- Spanish chorizo or smoked sausage: This adds a smoky, spicy element that makes the soup taste authentic and hearty.
- Yellow onion: Adds sweetness and depth when softened in the pot.
- Garlic cloves: Fresh garlic gives the soup a warm, aromatic lift.
- Russet potatoes: They become soft and perfect for blending into a smooth, creamy texture without any cream.
- Low-sodium chicken broth: Provides the savory liquid base without overwhelming saltiness.
- Water: Thins the broth slightly to the perfect soup consistency.
- Lacinato (Tuscan) kale: Thinly sliced, it cooks quickly and adds that beautiful green color and earthy flavor.
- Salt: To taste, to bring all the flavors together.
Variations
I like to encourage you to make this Easy Caldo Verde (Portuguese Kale Soup) Recipe your own—it’s a super flexible base! Over time, I’ve tried a few fun twists and found some personal favorites that I think you might enjoy too.
- Spicy Kick: I love adding a pinch of crushed red pepper flakes when cooking the onion to give the soup a subtle heat.
- Vegetarian Version: Swap out the chorizo for smoked paprika and mushrooms for a flavorful meatless take that still feels hearty.
- Different Greens: Sometimes, I replace kale with spinach or collard greens—each gives a slightly different texture but keeps that green goodness.
- Garlic Lover’s Boost: Adding an extra clove or two of garlic amps up the aromatic notes if you’re a garlic fan like me.
How to Make Easy Caldo Verde (Portuguese Kale Soup) Recipe
Step 1: Browning the Sausage for Maximum Flavor
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced Spanish chorizo or smoked sausage and cook it, stirring occasionally, until it’s nicely browned—about 4 minutes. I always take the sausage out with a slotted spoon and set it aside because you want just a few tablespoons of that flavorful oil left in the pot. If there’s too much oil, I drain a tablespoon or two; it helps keep the soup rich but not greasy.
Step 2: Softening the Aromatics
Next, add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent—this usually takes about 5 minutes. Then toss in the minced garlic and cook for another minute until fragrant. This combo is the flavor foundation of the soup and you’ll love the savory aroma filling your kitchen.
Step 3: Building the Soup Base
Now, add the peeled, chopped potatoes along with the chicken broth and water. Bring everything to a boil over high heat, then lower the heat to let it simmer gently. This step takes about 10 to 15 minutes, until the potatoes are tender and ready to be mashed. I peek in occasionally to test the potatoes with a fork—they should be soft enough to mash easily but not falling apart.
Step 4: Mashing and Adding Greens
Here’s the fun part that gives this soup its creamy texture—remove about half of the cooked potatoes and mash them roughly in a bowl with the back of a fork. Then, stir the mashed potatoes back into the pot. This thickens the broth naturally, giving you that velvety feel. Add the browned sausage and the thinly sliced kale, letting the kale cook gently for about 3 minutes until it’s just tender. Finish with a pinch of salt to taste, and that’s it!
Pro Tips for Making Easy Caldo Verde (Portuguese Kale Soup) Recipe
- Choosing the Sausage: I always pick a good quality Spanish chorizo or smoked sausage for that authentic smoky, spicy punch.
- Don’t Overcook the Kale: Add your kale toward the very end to keep it tender yet still vibrant—not mushy.
- Adjust Thickness Easily: Mash some potatoes for thickness, but if you prefer a lighter soup, skip that step or add more broth.
- Taste as You Go: I learned the hard way that adding salt at the end ensures you don’t over-season, especially with salty sausage and broth.
How to Serve Easy Caldo Verde (Portuguese Kale Soup) Recipe
Garnishes
I love keeping it simple with this soup—usually a drizzle of good olive oil and maybe a sprinkle of freshly cracked black pepper right before serving. If you want to get fancy, a few thin slices of fresh chorizo on top or a sprinkle of grated Parmesan adds a delicious touch. Fresh crusty bread on the side is a must to soak up every last drop.
Side Dishes
I often pair this Easy Caldo Verde with a bright, crisp salad to balance its richness—something with lemon vinaigrette works beautifully. Sometimes grilled vegetables or roasted garlic bread also make great companions. Honestly, a simple side of green beans or sautéed mushrooms works well too if you want to keep it light.
Creative Ways to Present
For special occasions, I like serving this soup in rustic mugs or mini bowls to bring a cozy, inviting vibe. A small handful of fresh herbs like parsley or cilantro on top adds color and freshness. Once, I even topped each bowl with a lightly fried egg for a fun brunch twist—totally delicious and unexpected!
Make Ahead and Storage
Storing Leftovers
I keep leftover Easy Caldo Verde in an airtight container in the fridge, and it usually lasts about 4 days. I find the flavors actually deepen overnight, so leftovers can taste even better the next day. Just be sure to cool it before refrigerating to keep it fresh longer.
Freezing
Freezing this soup works pretty well in my experience. I portion it into freezer-safe containers or bags, then thaw overnight in the fridge before reheating. The texture of the kale holds up nicely. One tip: if you prefer a creamier texture after freezing, give it a quick stir or blend before serving.
Reheating
I usually reheat the soup gently on the stove over low-medium heat, stirring occasionally so it heats evenly without breaking apart. You can add a splash of broth or water if it’s gotten too thick. It’s just like fresh—rich, comforting, and perfect for warming you up on a cool day.
FAQs
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Can I make this Easy Caldo Verde (Portuguese Kale Soup) Recipe vegetarian?
Absolutely! Just leave out the chorizo or smoked sausage and replace it with smoked paprika and sautéed mushrooms or smoked tofu to add that smoky depth without meat. This keeps the soup hearty and full of flavor for vegetarian or vegan diets.
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What kind of kale is best for this soup?
Lacinato kale (also called Tuscan or dinosaur kale) is ideal because it has tender leaves that cook quickly and don’t get too bitter. If you can’t find it, curly kale works too but might require a bit longer cooking time to soften.
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Can I use a different type of potato?
Russet potatoes are great because they break down nicely to create that creamy broth texture, but Yukon Gold potatoes also work well and add a slightly buttery flavor. Just make sure to cook until very tender for mashing.
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How spicy is this soup?
The spiciness depends largely on the sausage you choose. Spanish chorizo usually adds a mild heat, but if you want it spicier, pick a hot chorizo or add some crushed red pepper flakes when cooking. You can easily adjust to your preference.
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Is this soup gluten-free?
Yes! This Easy Caldo Verde (Portuguese Kale Soup) Recipe is naturally gluten-free as long as you use gluten-free sausage and broth. Always check labels to be sure.
Final Thoughts
I hope you’ll give this Easy Caldo Verde (Portuguese Kale Soup) Recipe a try soon—it’s one of those dishes that feels like a warm, tasty welcome every time I make it. It’s perfect when you want something simple yet soulful, and it’s incredible how just a few ingredients become a bowl full of comfort. Trust me, once you taste that smoky sausage with tender kale and creamy potatoes, this soup will become a favorite in your kitchen, just like it did in mine!
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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
This Easy Caldo Verde is a comforting Portuguese kale soup featuring tender potatoes, smoky chorizo, and fresh kale simmered in a flavorful broth. Perfect for a hearty lunch or dinner, this traditional soup is simple to prepare and packed with rich flavors from Spanish chorizo and aromatic vegetables.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 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
Meat and Greens
- 8 ounces Spanish chorizo or other smoked sausage, cut into 1/4-inch slices
- 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. If there is excess oil left in the pot, carefully remove 1-2 tablespoons before proceeding.
- Cook the vegetables: Add the chopped onion to the pot and sauté, stirring occasionally, until softened, about 5 minutes. Then add minced garlic and cook for 1 additional minute until fragrant.
- Simmer the potatoes: Add the peeled and chopped potatoes, chicken broth, and water to the pot. Increase heat to high and bring to a boil. Once boiling, reduce heat to a simmer and cook until the potatoes are tender, about 10 to 15 minutes.
- Mash potatoes and add kale and sausage: Remove half of the cooked potatoes from the pot and transfer them to a bowl. Roughly mash them with the back of a fork and then add the mashed potatoes back into the soup. Add the browned sausage and thinly sliced kale into the pot. Cook for an additional 3 minutes, or until the kale is just tender. Taste and season with salt as needed.
- Serve: Ladle the soup into bowls and serve warm. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Removing excess oil after cooking the sausage helps control the soup’s fat content and prevents greasiness.
- Using lacinato kale gives an authentic texture and flavor to the soup; however, curly kale can be substituted.
- Spanish chorizo can be replaced with other smoked sausages if preferred.
- Mashing part of the potatoes thickens the soup without needing cream or flour.
- This soup tastes even better the next day as flavors meld.
Nutrition
- Serving Size: 1 cup (about 230g)
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
