Bold and zesty Portuguese Caldo Verde Soup, a peasant dish with tons of wow-factor!
We eat soup all winter long. At least a couple times a week I find myself standing over a stew pot, giving it the final stir before ladling into bowls and sitting down for a cozy meal.
Some of my favorite winter soups include heavily-seasoned ingredients and lots of fresh produce.
Today’s Portuguese Caldo Verde Soup is the ultimate winter soup in my opinion. It’s rich and hearty with lots of chunks and a robust sausage essence.
Caldo Verde, meaning green broth, is the Portuguese counterpart to Italian Zuppa Toscana. It involves regional sausage, greens, and potatoes with slight alterations that offer up a unique flavor.
Since Portuguese Caldo Verde Soup is a rustic comfort food historically made in homes all over the country, there isn’t just one way to make.
Many variations of this Portuguese sausage-greens-potato soup combination exist.
Some use kale, while others use collard greens. Some include beans; others do not. Most call for a Portuguese hard sausage with a strong garlic flavor called Chouriço. Other recipes use Linguiça sausage.
Since Portuguese sausages are not readily available in the United States, you can substitute hard Spanish chorizo for the Chouriço. It is very similar.
Some might even say it’s the same thing. *wink*
After tasting Caldo Verde recipes made by others, then experimenting with my own recipe, I decided I like the addition of white beans, sherry, smoked paprika, and a little heavy cream at the end to provide a luxurious silky texture.
Although the addition of paprika and cream sort of eliminates the green in the green broth, they create a marvelous flavor and texture that intensifies the overall appeal of this traditional soup.
Trust me, you are going to adore this kicked-up Portuguese Caldo Verde Soup recipe.
So much so, you might want to kick your classic Zuppa Toscana recipe to the curb!
Check out our video tutorial below!
Portuguese Caldo Verde Soup
- 2 tablespoons olive oil
- 1 yellow onions, peeled and chopped
- 4 garlic cloves, minced
- 1 1/2 pounds yukon gold potatoes, peeled, quartered, sliced thin
- 4 cups finely chopped kale, collard or mustard greens
- 8 cups chicken broth
- 1/4 cup dry sherry
- Zest of one lemon
- 3/4 teaspoon smoked paprika
- 12 ounces hard Portuguese Chouriço sausage, or Linguiça or Spanish Chorizo
- 15 ounce can white beans, drained
- 1/4 cup heavy cream
- Salt and pepper
- 6-quart heavy bottomed soup pot
Place a 6-quart heavy bottomed soup pot over medium heat. Add the oil, onions, and garlic. Sauté for 3 minutes.
- Next add the potatoes, chopped kale, chicken broth, sherry, lemon zest, smoked paprika, and 1/2 teaspoon salt to the pot. Bring to a boil, then lower the heat. Cover and simmer for 15 minutes to soften the potatoes and kale.
- Peel the casing off the sausage. Cut the sausage links into quarters lengthwise. Then slice into thin wedges. Stir in the sausage, white beans, and heavy cream. Simmer another 5 minutes. Taste, then salt and pepper as needed.