Caldo verde (green soup) is a traditional Portuguese soup —famous for its silky smooth green broth and made with potatoes, thinly sliced collard greens, and slices of flavorful Portuguese sausage. It’s simple but so satisfying, best served with warm with crusty bread and a drizzle of olive oil on top.
If there’s one thing every Portuguese-speaking culture shares, it’s a deep love for soup. And we don’t just eat it on cold or rainy days—we enjoy it year-round, whether it’s a regular day or a special occasion. Even in warm places like Cape Verde and Brazil soup is on the menu, pretty much any day. Much like canja, our beloved chicken soup, caldo verde is comfort food in true form.
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❤️ Why you’ll love this recipe
- This traditional caldo verde recipe is easy to make, with simple, straightforward directions that anyone can follow.
- Whole, simple ingredients only — you’ll just need a few basic pantry staples, potatoes, collard greens, and Portuguese pork sausage.
- The broth is perfectly creamy and smooth, with bite-sized pieces of potato, chunks of sausage and finely shredded collard greens.
- Perfect for when you want something comforting without spending hours cooking! With practice, you can even make it on a weeknight.
- The leftovers are easy to store and reheat. I think they taste even better the next day as the broth thickens and the flavors settle.
Note: Here in the U.S., there’s a dish called Portuguese kale soup that’s very popular in restaurants. While I’m not sure of the exact origins of Portuguese kale soup, it does share some similarities with caldo verde, but they are different. Caldo verde has a creamier base and is traditionally made with collard greens, while Portuguese kale soup is made with kale (like the name suggests), and usually has a clearer, tomato-based broth, sometimes beans are added.
Tools and Ingredients
- To make caldo verde you’ll need a large pot or dutch oven. An immersion blender or food processor are used to get the broth green and creamy, but if you don’t have either, a potato masher will work fine.
- I prefer collard greens for caldo verde — they’re similar to couve galega, the traditional leafy green used in Portugal. They have a smooth texture, mild taste, and break down easily, giving the soup its signature green broth. You could use kale instead, but it doesn’t soften the same and you might end up with leafy bits instead of a smooth green broth.
- Russet potatoes are perfect for caldo verde, because they’re starchy, break down easily and make a very smooth broth. You could also use yellow or Yukon gold potatoes which are a little bit more waxy and tend to hold their shape better.
- Linguiça and chouriço are the two most common types of smoked Portuguese sausage. You can use either one—linguiça tends to be spicier, while chouriço has a smokier flavor. If you can’t find Portuguese chouriço, Spanish chorizo is the next best option — it has a similar texture and smoky flavor. Mexican chorizo is probably the easiest to find because it’s most widely available in the U.S., but keep in mind it has a different flavor profile and crumbly texture.
- Pantry staples: yellow onion, extra virgin olive oil (Portuguese olive oil if you can find it), bouillon cubes, bay leaves, salt, garlic powder, onion powder and black pepper.
See the recipe card at the bottom for a full list of ingredients with measurements.
Step by step instructions
Step 1: Place the greens in a large bowl of cold water for 10 minutes then rinse thoroughly. Repeat as needed and pat the greens dry with paper towels. Cut the stems off, roll the greens up and cut them into very thin strips.
Step 2: Peel all of the potatoes and reserve 2 whole ones to dice later. Cut the remaining potatoes into quarters and set them aside for now.
Step 3: In a 4 and ½ quart soup pot, sauté the diced onions over medium heat until fragrant. Add the garlic and bay leaf. Sauté for 1 minute more, until the garlic starts to sizzle.
Step 4: Add the quartered potatoes and fill the pot with just enough water to cover the potatoes (about 2 cups). Bring to a boil and and let the potatoes cook until they’re soft – about 20 minutes. Discard the bay leaf.
Step 5: Transfer the cooked potatoes and 1 ladle-full of the starch water from the pan to the food processor. Purée on high speed for 1 full minute. The purée will resemble mashed potatoes.
Step 6: Transfer the purée back to the soup pot. Turn the burner back on to medium-low flame and slowly add 6-7 cups of water to the purée, stirring constantly. Once the broth is smooth, add the bouillon cubes, garlic powder and onion powder.
Step 7: Stir in the greens, cover and let the soup simmer over low heat for 30 minutes. Cut the remaining potatoes into cubes while the soup simmers.
Step 8: Add the potatoes and linguiça, re-cover the soup and let simmer for 15-20 minutes more, until the potatoes are tender. Turn the burner off, taste the soup and season with salt and pepper. Cover the soup and let it rest for 5-10 minutes before serving.
Tips and tricks
- For thinner texture/broth, add a little more water to the soup.
- To prevent over seasoning, wait to add additional salt and pepper until the end. The linguiça/chouriço will add flavor by releasing salt and spices into the soup as it cooks.
- Letting the soup rest before serving is important because it gives the flavors of the soup a chance to settle.
Serving suggestions
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Ladle the soup into bowls and serve with a crusty baguette, or warm Portuguese bread to soak up the broth.
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Caldo verde can be enjoyed as a cozy starter, but it’s hearty enough to be served on its own as the main course.
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Don’t forget the drizzle of Portuguese olive oil on top for extra flavor. If you don’t have Portuguese oil, Spanish or Italian extra-virgin olive oil work just fine.
Recipe FAQ’s
Caldo verde originated in the Minho province (northern region) of Portugal in the mid-15th century. It’s often referred to as the national dish of Portugal because of its popularity.
Caldo verde means ‘green soup’ in Portuguese. It’s given this name because of the green tint that comes from the collard greens.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a pan on the stove over low heat, stirring occasionally. Add a splash of water or broth to the soup if it needs to be thinned out.
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Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider scrolling down and leaving me a review if you REALLY liked it. Thanks!
Caldo Verde (Portuguese Green Soup)
Equipment
Ingredients
- ½ pound whole collard greens or 2 cups chopped/shredded
- 2 pounds russet or yukon gold potatoes
- 3 tablespoons olive oil extra virgin
- 2 teaspoons garlic crushed or minced
- 1 small onion diced
- 2 bouillon cubes large
- 1 bay leaf
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ pound linguiça or chouriço sliced thinly
- salt and pepper to taste
Instructions
- Place the greens in a large bowl of cold water for 10 minutes then rinse them thoroughly. Repeat as needed and pat the greens dry with paper towels. Cut the stems off, roll the greens up and cut them into very thin strips.
- Peel all of the potatoes and reserve 2 whole ones to dice later. Cut the remaining potatoes into quarters and set them aside for now.
- In a 4.5-quart soup pot, sauté the diced onions until they’re clear and fragrant. Add the garlic and bay leaf. Sauté for 1 minute more, until the garlic starts to sizzle.
- Add the quartered potatoes and fill the pot with just enough water to cover the potatoes (about 2 cups). Bring to a boil and and let the potatoes cook until they're soft – about 20 minutes. Discard the bay leaf.
- Transfer the cooked potatoes and 1 ladle-full of the starch water from the pan to the food processor. Purée on high speed for 1 full minute. The purée will resemble mashed potatoes.
- Transfer the purée back to the soup pot. Turn the burner back on to medium-low flame and slowly add 6-7 cups of water to the purée, stirring constantly. Once the broth is smooth, add the bouillon cubes, garlic powder and onion powder.
- Stir in the greens, cover and let the soup simmer over low heat for 30 minutes. Cut the remaining potatoes into cubes while the soup simmers.
- Add the potatoes and linguiça, re-cover the soup and let simmer for 15-20 minutes more, until the potatoes are tender. Turn the burner off, taste the soup and season with salt and pepper. Cover the soup and let it rest for 5-10 minutes before serving.
Notes
- For a thinner texture, add a little more water (or broth) to the soup. Hold off on adding salt and pepper to the end because the linguiça will release salt and spices into the soup.
- Letting the soup rest is important because it gives the flavors of the soup a chance to settle.
Sharila says
Thank you for sharing this! This is my introduction to food from Cape Verde, and it looks delicious. Perfect for winter nights.
Crystal says
Thank you Sharila, I am so happy that you enjoyed this version of Caldo Verde!
Katt says
I’m so glad I found this blog. I’ve been begging my mother for years to write down her recipes so I can make them, but she learned to cook from her grandmother from Fogo, so she didn’t really have quantifiable recipes, just “add enough that it looks like this.” Making These dishes has brought me back to childhood family gatherings. I made this last week after I found linquica at a nearby grocery store, it was perfect on a cold rainy night.
Thank you, from a 3rd gen Cape Verdean-American, who lives somewhere where I’m constantly having to explain what Cape Verde is to people
Crystal says
Katt thank you so much for visiting! Although I am 1st generation Cape Verdean, I can fully relate to your comments, especially the one about having to explain what Cape Verde is! Also, to your point, it is very difficult to follow along without formal measurements! I am so glad that these dishes bring you back to your childhood!
Marta says
I needed something comforting today as my allergies and super chilly weather had me feeling funky. This caldo is so much more flavorful than pictures can translate. An absolute hit.
Crystal says
Thank you so much Marta! Glad my timing was spot on and I’m so happy that you enjoyed the caldo!
Renia says
This recipe had me unphased by the chilly weather. Warm and comforting!
Crystal says
Thank you Renia! So glad you enjoyed it!
Immaculate Ruému says
Thanks for the breakdown of different ingredients options and the reheating tip! I really love this recipe.
Crystal says
You know I almost left out the part about reheating! So glad I added it! I’m glad it was helpful!
Chef Mireille says
Caldo Verde is one of my all time fave soups. I have always made it with kale but this time I tried it like you with collard greens. Oh and this is going to be my favorite version from now on.
Crystal says
Yes Mireille! I’m so happy that we can bond over dishes that you’re familiar with! I’m glad you enjoyed the caldo verde!
Jessica says
I was too lazy to purée the potatoes so I left them in chunks and this was so good! I can’t wait to try the version with creamy potatoes in the broth. Love a recipe with options!
Crystal says
Definitely feel you on the laziness front! (Although I wouldn’t call it lazy) I sometimes skip pureeing the potatoes too! That step is definitely optional!
Kaluhi says
Comfort in a bowl! Made this over last evening’s storm and it both soothed me and filled my tummy!
Crystal says
Kaluhi, thank you for your comments! I’m so happy you liked it!
Mila says
This was the perfect, most comforting, warm soup. I loved the hearty veggies and how simple it was to make!
Crystal says
Hey Mila! So glad you found it easy to make and that you enjoyed it!
Robin says
Because I always have collards and potatoes on hand, this recipe was as simple to make as it was delicious.
Crystal says
Same, it’s funny because I always end up with collard greens left over from other soups and I find that making Caldo Verde is the perfect way to use them up! Same with potatoes! Glad you liked it!
Tamara says
Being the soup fanatic that I am, I knew I would love this one! It’s AMAZING! I’m so thankful you shared this recipe with the world. It’s so perfect for a weeknight dinner.
Crystal says
I’m so happy to meet another soup fanatic! Oddly enough I meet a lot of people who dislike soup! They don’t know what they are missing! I’m so glad you enjoyed the recipe!
Chenée says
This soup was so comforting on a cold winter day! I used kale and really liked the way it turned out. I also used an immersion blender to purée the potatoes, which worked well.
Crystal says
Smart on the immersion blender! If only I had one! I really need to invest in one! I’m glad you liked the caldo verde!
Capri says
I am so happy I came across this recipe! This game me a new way to use my collard greens! The soup was absolutely incredible! I’ve had 3 portions to myself already! 🙂
Crystal says
So glad you enjoyed it Capri! I could go for 3 bowls myself right now!
Jazz says
I used collard greens in this and it was so good. Love the texture from the blended potato and wouldn’t have thought of that!
Britney Brown says
This was the perfect soup to make in the middle of winter! I’m so glad that I found this recipe, it was absolutely delicious!
Savannah says
When looking for a recipe to make this soup I was so skeptical. My mom is 100% Portuguese and my dad is Cape Verdean and Ghanaian. So finding a soup that taste similar or exactly to theirs was going to be hard. I came across yours!!! Seen that you was Cape Verdean and was like “ok this is definitely going to be 🔥”…without any doubt it was amazing and taste just like my parents!! Thank you so much for this!
Crystal DaCruz says
You just made my day with this comment! This version is the traditional Portuguese way – I’m so glad you like it! My family makes it slightly different, being that we are from Cape Verde but I still haven’t learned my family’s version!