Caldo Verde: A Hearty Portuguese Sausage and Kale Soup Recipe

Caldo Verde, meaning “green broth” in Portuguese, is a quintessential soup that embodies the heart and soul of Portuguese cuisine. This vibrant and comforting soup, traditionally made with potatoes, kale, and chouriço (Portuguese sausage), is a staple in homes and restaurants across Portugal. Its simplicity belies its deeply satisfying flavor, making it a perfect choice for a cozy weeknight dinner or a festive gathering.

This recipe elevates the classic Caldo Verde by incorporating flavorful Portuguese sausage, typically linguiça, for added richness and a hint of spice. The result is a deeply flavorful and nourishing soup that will warm you from the inside out. We’ll guide you through each step, ensuring you achieve the perfect texture and taste that defines an authentic Caldo Verde.

## What Makes Caldo Verde Special?

Caldo Verde’s charm lies in its harmonious blend of simple ingredients. The creamy potato base provides a comforting foundation, while the thinly sliced kale adds a vibrant green hue and a slightly bitter counterpoint. The smoky, savory sausage infuses the soup with a depth of flavor that is both comforting and satisfying.

Traditionally, Caldo Verde is served with a drizzle of olive oil and slices of broa (Portuguese cornbread). The cornbread adds a delightful textural contrast to the smooth soup and complements its earthy flavors.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather the ingredients. The key to a great Caldo Verde is using high-quality ingredients. Look for fresh, vibrant kale and flavorful Portuguese sausage.

* **Potatoes:** 2 pounds, Yukon Gold or Russet, peeled and quartered
* **Kale:** 1 large bunch (about 1 pound), Tuscan or curly kale, washed, stems removed, and thinly sliced (chiffonade)
* **Portuguese Sausage:** 1 pound linguiça or chouriço, thinly sliced
* **Onion:** 1 medium, chopped
* **Garlic:** 3 cloves, minced
* **Chicken Broth:** 8 cups (or vegetable broth for a vegetarian option)
* **Olive Oil:** 2 tablespoons, plus more for drizzling
* **Salt:** To taste
* **Black Pepper:** To taste
* **Bay Leaf:** 1
* **Red Pepper Flakes:** (Optional) A pinch, for a touch of heat
* **Water:** as needed

## Equipment You’ll Need

* Large pot or Dutch oven
* Immersion blender (optional, but recommended for a smoother texture)
* Cutting board
* Knife

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed steps to create a delicious and authentic Caldo Verde.

**Step 1: Sauté the Sausage**

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sliced Portuguese sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot. This rendered fat will add incredible flavor to the soup.

**Step 2: Sauté the Onion and Garlic**

Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 3: Cook the Potatoes**

Add the quartered potatoes to the pot with the onion and garlic. Pour in the chicken broth (or vegetable broth) and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potatoes are very tender, about 15-20 minutes. The potatoes should be easily pierced with a fork.

**Step 4: Blend the Soup (Optional)**

This step is optional, but highly recommended for a smoother, creamier texture. Carefully remove the bay leaf. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be sure to vent the lid to prevent pressure buildup. Alternatively, you can leave the soup chunky for a more rustic texture.

**Step 5: Add the Kale**

Add the thinly sliced kale to the pot. Stir well to incorporate the kale into the soup. Simmer for another 5-7 minutes, or until the kale is tender but still vibrant green. Avoid overcooking the kale, as it can become bitter and lose its color.

**Step 6: Return the Sausage**

Return the cooked sausage to the pot. Stir well to combine all the ingredients. Heat through for a minute or two.

**Step 7: Season and Serve**

Season the soup with salt and black pepper to taste. Add a pinch of red pepper flakes if you like a little heat. Remove from heat and let the soup sit for a few minutes to allow the flavors to meld.

Serve hot, drizzled with a generous amount of olive oil. Traditionally, Caldo Verde is served with slices of broa (Portuguese cornbread). You can also serve it with crusty bread or crackers.

## Tips for the Perfect Caldo Verde

* **Use High-Quality Sausage:** The sausage is a key component of Caldo Verde, so choose a good-quality linguiça or chouriço for the best flavor.
* **Thinly Slice the Kale:** Thinly sliced kale will cook more evenly and have a more pleasant texture in the soup. A chiffonade cut is ideal.
* **Don’t Overcook the Kale:** Overcooked kale can become bitter and lose its vibrant green color. Simmer it just until it’s tender.
* **Adjust the Broth:** The amount of broth you use will affect the thickness of the soup. Add more broth if you prefer a thinner soup, or less broth if you prefer a thicker soup.
* **Taste and Adjust Seasoning:** Be sure to taste the soup throughout the cooking process and adjust the seasoning as needed. Salt is especially important for bringing out the flavors of the other ingredients.
* **Make it Vegetarian:** To make Caldo Verde vegetarian, simply omit the sausage and use vegetable broth instead of chicken broth. You can add a smoked paprika for a deeper flavor.
* **Spice it up:** For an extra kick, add some piri-piri sauce or chopped chilies.
* **Add other vegetables:** Chopped carrots or turnips can add further depth of flavor.

## Variations on Caldo Verde

While the classic Caldo Verde recipe is delicious on its own, there are many variations you can try to customize it to your liking.

* **Spicy Caldo Verde:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat.
* **Vegetarian Caldo Verde:** Omit the sausage and use vegetable broth. Add smoked paprika for a smoky flavor.
* **Chicken Caldo Verde:** Add shredded cooked chicken to the soup for a heartier meal.
* **White Bean Caldo Verde:** Add canned white beans to the soup for added protein and fiber.
* **Sweet Potato Caldo Verde:** Substitute some of the potatoes with sweet potatoes for a slightly sweeter flavor.

## Serving Suggestions

Caldo Verde is a versatile soup that can be served as a starter, a light lunch, or a comforting dinner. Here are some serving suggestions:

* **With Broa:** Serve with slices of broa (Portuguese cornbread) for a traditional Portuguese experience.
* **With Crusty Bread:** Serve with crusty bread for dipping into the soup.
* **As a Starter:** Serve a small bowl of Caldo Verde as a starter before a main course.
* **As a Light Lunch:** Serve a larger bowl of Caldo Verde with a side salad for a light and healthy lunch.
* **As a Comforting Dinner:** Serve a bowl of Caldo Verde with a grilled cheese sandwich or a side of roasted vegetables for a comforting dinner.
* **Garnish:** Drizzle with olive oil and garnish with fresh parsley or cilantro.

## Make Ahead and Storage Instructions

Caldo Verde is a great make-ahead soup. It can be made up to 3 days in advance and stored in the refrigerator. The flavors will actually meld and improve over time.

**To store:** Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

**To reheat:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

**Freezing:** Caldo Verde can also be frozen for longer storage. Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

**A note about freezing:** The texture of the potatoes may change slightly after freezing, but the flavor will still be delicious.

## Nutritional Information (Approximate)**

(Note: Nutritional information can vary depending on the specific ingredients used.)

* **Serving Size:** 1 cup
* **Calories:** Approximately 250-350
* **Fat:** 15-25g
* **Saturated Fat:** 5-10g
* **Cholesterol:** 30-50mg
* **Sodium:** 500-800mg
* **Carbohydrates:** 20-30g
* **Fiber:** 5-7g
* **Sugar:** 3-5g
* **Protein:** 10-15g

This soup is a good source of vitamins A and C, as well as iron and potassium.

## Conclusion

Caldo Verde is more than just a soup; it’s a taste of Portugal. This recipe, featuring the rich flavor of Portuguese sausage, elevates this classic dish to new heights. With its simple ingredients, easy-to-follow instructions, and customizable variations, Caldo Verde is a perfect soup for any occasion. Whether you’re looking for a comforting weeknight meal or a festive dish to share with friends and family, Caldo Verde is sure to impress.

So, gather your ingredients, put on some Portuguese music, and prepare to embark on a culinary journey to the heart of Portugal. Enjoy!

## Recipe Card

**Caldo Verde: Portuguese Sausage and Kale Soup**

A hearty and flavorful Portuguese soup made with potatoes, kale, and Portuguese sausage.

**Prep time:** 15 minutes
**Cook time:** 35 minutes
**Total time:** 50 minutes
**Servings:** 6-8

**Ingredients:**

* 2 pounds potatoes, peeled and quartered
* 1 large bunch kale, thinly sliced
* 1 pound linguiça or chouriço, thinly sliced
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 8 cups chicken broth (or vegetable broth)
* 2 tablespoons olive oil, plus more for drizzling
* Salt and pepper to taste
* 1 bay leaf
* Red pepper flakes (optional)

**Instructions:**

1. In a large pot, heat 1 tablespoon olive oil over medium heat. Add sausage and cook until browned. Remove and set aside.
2. Add remaining olive oil to the pot. Add onion and cook until softened. Add garlic and cook until fragrant.
3. Add potatoes, chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
4. Remove bay leaf. Blend soup with an immersion blender until smooth (optional).
5. Add kale and simmer until tender, about 5-7 minutes.
6. Return sausage to the pot. Heat through.
7. Season with salt, pepper, and red pepper flakes (optional).
8. Serve hot, drizzled with olive oil.

**Notes:**

* Use high-quality sausage for the best flavor.
* Thinly slice the kale to ensure it cooks evenly.
* Don’t overcook the kale, as it can become bitter.

Enjoy!