Caldo verde is a classic Portuguese soup known for its distinctive green color and savory flavor. The base relies on potatoes that are simmered and then mashed or pureed to thicken the broth. Thin ribbons of dark leafy greens and rounds of smoky sausage complete the dish.
The entire process takes about 35 minutes on the stove. It works well for a weeknight dinner when you need a warm, filling meal without a lot of active cooking time.
Why is Caldo Verde a Must-Try?
Searing the sliced sausage first leaves flavorful drippings in the pot to cook the onions and garlic.
Pureeing the simmered potatoes directly in the broth creates a creamy, thick texture without needing flour or heavy cream.
Slicing the greens into very thin ribbons helps them wilt quickly and makes the soup easier to eat.
Ingredients for Caldo Verde
• Sausage: Linguiça and chouriço are traditional Portuguese smoked sausages. Cured Spanish chorizo is an easy alternative to find in most grocery stores.
• Potatoes: Yukon Gold potatoes have a creamy texture that blends smoothly into the broth. Russet potatoes also work if needed.
• Greens: Collard greens are traditional, but curly or Lacinato kale are very common substitutes. Ensure you slice them as thin as possible.
• Chicken broth: A high-quality broth provides the main flavor base. You can use vegetable broth if you prefer.
• Olive oil: You will use some to cook the vegetables and reserve a little to drizzle over the finished bowls.
Exact quantities are in the recipe card below.
How to Make Caldo Verde
Step 1: Brown the sausage
Heat the olive oil in a large pot and fry the sausage slices until they release their oils and brown slightly. Remove the meat but leave the flavored fat in the pot.
Step 2: Build the broth
Cook the onions and garlic in the sausage drippings until soft. Pour in the chicken broth and add the cubed potatoes and salt. Simmer everything until the potatoes are very tender.
Step 3: Thicken and finish
Use an immersion blender to puree the potatoes into the broth. Stir in the thin ribbons of greens and simmer until they are soft. Return the sausage to the pot, season with pepper, and serve.
What to Serve with Caldo Verde
Serve this warm soup with a slice of crusty rustic bread for dipping.
Expert Tips for Caldo Verde
To slice the greens very thin, stack a few leaves, roll them tightly into a cylinder, and slice across the roll with a sharp knife. This technique is called a chiffonade.
If you do not have an immersion blender, carefully transfer the hot soup to a standard blender in batches to puree, then return it to the pot.
If using raw sausage instead of cured, always cook it to a safe internal temperature of 160°F (71°C).
How to Store and Freeze Caldo Verde
Store leftover soup in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months, noting that the texture of the potatoes might change slightly upon thawing. Reheat gently on the stove over medium-low heat, stirring frequently until heated through.
Caldo Verde Recipe FAQs
Can I make caldo verde ahead of time?
Yes. The flavors often deepen after a day in the fridge. You may need to add a splash of water when reheating, as the potato base will thicken as it cools.
Do I have to peel the potatoes?
Peeling the potatoes results in a smoother, more uniform broth. Leaving the skins on will change the texture and color, but it is safe to do so.
Can I make this soup vegetarian?
You can swap the chicken broth for vegetable broth and omit the sausage. To replicate the smoky flavor, add a pinch of smoked paprika to the onions.
Caldo Verde
Ingredients
- 8 oz linguiça chouriço, or cured Spanish chorizo, sliced into 1/4-inch rounds, 225 g
- 1/4 cup extra virgin olive oil divided, 60 ml
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 8 cups chicken broth 1.9 L
- 1.5 lbs Yukon Gold potatoes peeled and cubed, 680 g
- 1 lb collard greens or kale thick stems removed and sliced into thin ribbons, 450 g
- 1 tsp fine sea salt
- 1/4 tsp ground black pepper
Instructions
- Heat 2 tablespoons (30 ml) of the olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced sausage and cook for 3 to 4 minutes until lightly browned. If using a raw sausage substitute, ensure it reaches an internal temperature of 160°F (71°C).
- Use a slotted spoon to transfer the cooked sausage to a plate. Leave the drippings in the pot.
- Add the chopped onion to the pot and cook for 2 to 3 minutes until translucent. Stir in the minced garlic and cook for 1 more minute.
- Pour in the chicken broth. Add the cubed potatoes and sea salt. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
- Use an immersion blender to puree the soup until smooth. You can leave a few potato chunks if you prefer a rougher texture.
- Stir the thinly sliced greens into the pureed broth. Simmer for 2 to 3 minutes until the greens are wilted and tender.
- Return the sausage to the pot. Stir in the black pepper. Ladle into bowls and drizzle with the remaining 2 tablespoons (30 ml) of olive oil before serving.
Notes
