Authentic Portuguese Caldo Verde (Sausage and Kale Soup)
Learn to make traditional Portuguese Caldo Verde with linguica sausage, kale, and potatoes. This authentic recipe creates a hearty, comforting soup perfect for any season.
Frequently asked questions
＋ − Can I use a different type of sausage?
Yes, you can substitute chorizo, andouille, or even Italian sausage, though the authentic Portuguese flavor comes from linguica. Each will give a slightly different taste profile.
＋ − How do I know when the potatoes are done?
The potatoes should be fork-tender and easily pierced with a knife. They ll break apart slightly, which actually helps thicken the soup naturally.
＋ − Can I make this soup ahead of time?
Absolutely! Caldo Verde tastes even better the next day as the flavors meld together. Store in the refrigerator and reheat gently on the stovetop.
＋ − Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure your sausage and chicken broth don t contain any gluten-containing additives.
＋ − Can I freeze Caldo Verde?
Yes, you can freeze this soup for up to 3 months. The potatoes may become slightly softer after thawing, but the flavor remains excellent.
Authentic Portuguese Caldo Verde (Sausage and Kale Soup)
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Heat a large nonstick skillet over medium-high heat. Add the sausage slices and cook until beautifully browned, about 3 to 5 minutes per side. Transfer the sausage to a plate, but leave any rendered fat in the skillet - this adds incredible flavor to the soup.
- 2
Add olive oil to the same skillet and reduce heat to medium. Stir in the chopped onions and cook, stirring occasionally, until they begin to caramelize and turn golden brown, about 8 to 10 minutes. Add the garlic and cook until fragrant, about 1 minute more.
- 3
Return the browned sausage to the pot along with the chicken broth, cubed potatoes, and black pepper. Bring the mixture to a rolling boil, then add the kale strips and cannellini beans.
- 4
Reduce heat slightly and let the soup simmer until the sausage is cooked through and the potatoes are fork-tender, about 30 minutes. Taste and season with salt as needed. The soup should be rich, hearty, and perfectly balanced.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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