Caldo Verde (Portuguese Green Soup)

Ever tasted a soup that feels like a warm hug on a cold day? That’s Caldo Verde for you. This Portuguese classic combines smoky sausage, velvety potatoes, and ribbons of tender greens into something that’s way more than the sum of its parts. Trust me, this isn’t just soup—it’s comfort in a bowl.

What makes Caldo Verde special is its beautiful simplicity. The base gets its silky texture from pureed potatoes rather than cream, while paper-thin slices of collard greens add a pop of color and earthy flavor. And let’s not forget the star of the show: those rounds of garlicky Portuguese sausage that infuse the entire pot with their smoky essence. One spoonful and you’ll understand why this humble soup has been a Portuguese staple for generations.

Ingredients

• 1/2 pound linguiça, chouriço, or Spanish chorizo, sliced into 1/4 to 1/2 inch rounds
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 8 cups quality chicken broth
• 4 medium yellow potatoes such as Yukon Gold, peeled and cut into small cubes
• 1 pound collard greens (can substitute kale), thick stems removed, leaves cut into ultra thin slices (not chopped)
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Extra olive oil for serving

Steps

1. Heat the 1/4 cup olive oil in a large heavy-bottomed pot over medium heat. Add the sliced sausage and fry for 3-4 minutes until they develop a slight crisp on the edges. Look for a golden-brown color and a fragrant, smoky aroma—this is where much of your flavor comes from. Use a slotted spoon to transfer the sausage to a paper towel-lined plate (leaving all those flavorful sausage drippings in the pot) and reserve until serving time.
2. Add the chopped onions to the pot with the sausage drippings and cook until soft and translucent, about 2-3 minutes. They should become slightly golden but not browned. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic as it will become bitter.
3. Pour in the 8 cups of chicken broth, add the cubed potatoes and 1 teaspoon salt. Bring the mixture to a boil over high heat, then reduce to a low simmer and cook, covered, for 15-20 minutes until the potatoes are fork-tender. You should be able to easily pierce them with a fork with no resistance.
4. Use an immersion blender to puree the potatoes in the broth. For a traditional texture, puree about 3/4 of the potatoes while leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer about 3/4 of the soup to a standard blender, puree until smooth, then return to the pot. The soup should now have a velvety, slightly thick consistency.
5. Add the thinly sliced collard greens to the pureed soup base and simmer for 2-3 minutes until the greens are wilted and tender but still bright green. Avoid overcooking the greens as they can become mushy and lose their vibrant color. Season with additional salt and the 1/4 teaspoon black pepper to taste.
6. Ladle the hot soup into warmed bowls and place 3-4 slices of the reserved sausage on top of each serving. For an authentic Portuguese touch, drizzle each bowl with a teaspoon of good quality extra virgin olive oil—this final touch adds richness and a fruity aroma. Serve immediately with crusty Portuguese bread or a rustic sourdough for dipping.

Smart Swaps

• Use turkey kielbasa instead of traditional sausage to reduce fat content while maintaining flavor profile
• Substitute sweet potatoes for yellow potatoes for added vitamin A and a slightly sweeter flavor
• Try Swiss chard in place of collard greens for a milder, less bitter green option

Make It Diabetes-Friendly

• Replace half the potatoes with 1 medium cauliflower head (about 4 cups chopped) to reduce carbs by approximately 15g per serving
• Use low-sodium chicken broth to keep sodium levels in check, important for those with diabetes-related hypertension
• Increase the greens to 1.5 pounds while reducing potatoes to 2 medium for better blood sugar management
• Serve with a slice of 100% whole grain bread instead of white bread to slow glucose absorption

Pro Tips

• For the most authentic texture, slice your greens as thinly as humanly possible—aim for paper-thin ribbons rather than chopped pieces
• Let the soup rest for 20 minutes after cooking for the flavors to fully develop before serving
• The soup actually tastes even better the next day, so consider making it ahead and gently reheating
• Traditional Caldo Verde uses collard greens, but kale works beautifully if that’s what you have on hand