A Spicy Perspective

Portuguese Caldo Verde Soup

Bold and zesty Portuguese Caldo Verde Soup, a peasant dish with tons of wow-factor!

Portuguese Caldo Verde Soup Recipe

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.

Making Portuguese Caldo Verde Soup Recipe

Cozy Portuguese Kale Soup

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.

How to Make Portuguese Caldo Verde Soup Recipe

Our Favorite Portuguese Caldo Verde Soup Variation

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.

Portuguese sausages are not readily available in the United States, therefore, you can substitute hard Spanish chorizo for the Chouriço. It is very similar.

Some might even say it’s the same thing. *wink*

Please note, this Caldo Verde (Portuguese Green Soup) is not a strict authentic version… It’s more of a Portuguese-American variation introduced to me by a Portuguese immigrant. However, it offers bold comforting flavor that is reminiscent of traditional Portuguese Kale Soup. In fact, I would dare to say my new Portuguese friend improved on the original recipe.

How To: Portuguese Caldo Verde Soup Recipe

Caldo Verde Recipe Adjustments

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!

Best Portuguese Caldo Verde Soup Recipe

Caldo Verde (Green Soup) Ingredients

  • Olive oil
  • Onions
  • Garlic
  • Potatoes
  • Kale
  • Chicken broth
  • Sherry
  • Lemon zest
  • Smoked paprika
  • Portuguese sausage
  • White beans
  • Heavy cream

Zesty Portuguese Caldo Verde Soup Recipe

How To Make Portuguese Kale Soup

  1. Sauté: Place a heavy-bottomed soup pot over medium heat. Add the oil, onions, and garlic. Sauté the veggies.
  2. Boil: Next add the potatoes, chopped kale, chicken broth, sherry, lemon zest, and smoked paprika to the pot. Simmer to soften the potatoes and kale.
  3. Add Rustic Richness: Stir in the sausage, white beans, and heavy cream. Simmer another 5 minutes. Taste, then salt and pepper as needed.

Get the Full (Printable) Caldo Verde Soup Recipe Below!

Rustic Portuguese Caldo Verde Soup Recipe

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Caldo Verde Soup
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5 from 13 votes
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Portuguese Caldo Verde Soup

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Portuguese Caldo Verde Soup - A rustic sausage potato and kale soup with bold flavor and chunky texture. This slightly creamy version is so enticing, you'll want to make it again and again!
Servings: 12


  • 2 tablespoons olive oil
  • 1 yellow onions, peeled and chopped
  • 4 cloves garlic, minced
  • 1 1/2 pounds Yukon Gold potatoes peeled, quartered, and 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, Linguiça, or Spanish Chorizo
  • 15 ounces white beans, drained (1 can)
  • 1/4 cup heavy cream
  • Salt and pepper


  • 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.



Serving: 1cup, Calories: 234kcal, Carbohydrates: 20g, Protein: 11g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 772mg, Potassium: 762mg, Fiber: 3g, Sugar: 0g, Vitamin A: 2385IU, Vitamin C: 45.5mg, Calcium: 101mg, Iron: 4.2mg
Course: Soup
Cuisine: Portuguese
Author: Sommer Collier

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42 comments on “Portuguese Caldo Verde Soup”

  1. Loved this soup !!! So easy & delicious great recipe!

  2. I love this soup. It is hearty and so flavorful. If you have time, use dried beans – even better.

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  4. I make this soup with linguica and chourico which I order from gaspars   I use potatoes ,red kidney beans, lots of fresh kale , and cabbage.  Got the recipe from my grandmother who was Portuguese. Absolutely a comfort food. 

  5. I grew up in a densely populated Portuguese neighborhood and love the food. I don’t care what anyone says this is exactly how I remember it and the best version of the soup I have tried 

  6. No matter what you call this recipe, it is wonderful , especially when it’s cold outside . Myself , I use ,  chicken broth , white beans , diced carrots, diced potatoes, some cilantro , either diced or diced ham , or sausage, at times a add green beans also in the mix . So you see , no matter what you call it , how you make it , the basic recipe is delicious , and say thanks  to Sommer Collier for sharing her version 🤗🌺

  7. If i want to double this recipe should I double all of the ingredients? Need to feed about 12 people for thanksgiving! Thanks!

    • By the way, I am Portuguese and this soup came out better than my mom’s traditional way of making it!!! I LOVED it! Thank you!

    • Hi Liane,

      This recipe does offer 12 servings as-is, however maybe not the size or serving you want. You can double everything, or you can use our “servings slider” in the recipe card to adjust the recipe to any size you want. :)

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  12. Hi Sommer,
    I’ve read some of your replies to this recipe and I am in agreement with you and your followers about how things are made. There are variations for sure of a dish identified as a national dish within that very same nation. Like the Philippines for example. They love this dish called pinakbit, but the way it is cooked will vary slightly between provinces of the country. Pinakbit is a mix vegetable dish that may or may not contain some kind of meat. I liken it to the dish, ratatouille, with an asian twist.
    My struggle here on Guam, not part of the Philippines, is the sausage of choice. When you say spanish cherizo I’m thinking of the sausage that comes here from the mainland US, called cherizo espanot. It comes in a green foiled bag. Are you talking about that sausage or another variation of that sausage. We get Hoffy brand Portuguese sausages here. Would this be okay?
    Hope to hear from you,

  13. I am using beef broth instead of chicken

  14. I made this today and it turned out beautifully, enough so that I feel comfortable serving it to my Hawaiian Portuguese soninlaw.  

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  16. Caldo verde Does Not have beans. It’s made with just kale and potatoes (the potatoes have to be finally pureed). The chorizo is added at the end. Spices are just garlic, bayleaf and onions which if added it should be pureed or taken out. Your recipe is just a vegetable soup with beans.

    • Wow, what a nasty comment! Who cares if the recipe is tweaked a bit. There are SO many fusion recipes out there now. Adding some beans isn’t a crime. I actually was instructed by a Portuguese friend from the Azores to add some white beans. It’s delicious!

      • I was going to say the same Delia! Many negative comments on this post about the recipe being “wrong” I think the issue is the differences between those who live on the mainland and those from the Azores (maybe perhaps even those who are Brazillian and those who are Hawaiian Portuguese). I grew up in a heavily Portuguese populated community and grew up on Portuguese soup and it always has chourico and beans

      • Hi Guys!

        Thanks for chiming in on my behalf. All I can say is a local Portuguese friend taught me how to make this soup. According to her family, this is how it’s made. She did tell me there are variations… Like with beef stew or chili, there’s not just one way to prepare it.

      • It was not nasty if you going to change a recipe you have to change the name i was born in Portugal and it didn’t what part of Portugal I visit the caldo verde was alway the same, there is no problem adding thing that you like into your soup, but stop calling caldo verde.

    • There is nothing “nasty” about this comment. Stating some facts. No rude words.  Chill peeps. 

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  19. This soup is delicious! I used light cream as opposed to heavy cream and swapped potatoes for sweet potatoes and really enjoyed it! Easy to make and great to pack up for leftovers :) thank you!

    • This looks like a very yummy soup, but Caldo Verde it is not…
      And a a Portuguese woman, that recipe hurts my eyes… the literal translation of Caldo Verde is Green Broth. And that broth is not green.

      Caldo Verde’s ingredientes are as follows:
      1 onion
      1 whole chouriço 
      2 garlic cloves
      2 litres of water
      200 ml of olive oil
      400g collard greens (with the stems removed) julienned 
      500g of potatoes 

      Bring the water to a boil with the potatoes, onion, cloves of garlic and half the amount of olive oil indicated. Season with salt and cook for 30 minutes to make the ingredients well cooked. You can boil longer if you want the broth to thicken.
      Meanwhile, prepare the cabbage by washing it and cutting it in very thin julienne.
      After cooking, purée  the potatoes, onion and cloves of garlic. Add the chopped cabbage and cook for about 15 minutes.
      While the cabbage bakes, cut the chorizo ​​in slices.
      After cooking the cabbage, add the remaining oil and chorizo ​​to the broth, letting them boil.

      That is Caldo Verde!!

      • As an Azorean…Nancy’s version of Caldo Verde is what I know. A basic recipe that I am sure there are variations on other islands or mainland.

  20. I’m portuguese and this recipe of caldo verde is wrong. Caldo verde is made with olive oil, salt, slissed portuguese cabbage , smash potatos and a carrot. Some people add chouriço in the plate but you don’t need to. And that’s all, nothing more.

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  27. Can you give the conversion for an Instant Pot?

  28. Publix Markets carry Gaspar’s Chourico! Looks great!

  29. Do you think this can be made without the sausage? Vegetarian?