Portuguese Kale Soup Recipe

Portuguese Kale Soup—also known as Caldo Verde—is one of Portugal’s most beloved comfort foods. Traditionally made with linguiça or chouriço, this soup blends smoky sausage, earthy potatoes, creamy beans, and vibrant kale into a nourishing bowl that’s both rustic and deeply satisfying.

Whether you’re craving a wholesome winter meal or looking for an easy one-pot dinner, this recipe delivers rich flavor with simple pantry ingredients. Below, you’ll find a detailed ingredient list and step-by-step instructions to help you create an authentic pot of Portuguese Kale Soup at home.

1. Portuguese Kale Soup Recipe ( Yield: 6 Serving )

Ingredients

• 2 tablespoons olive oil
• 1 pound (450 g) smoked sausage, sliced (linguiça, chouriço/chorizo, or kielbasa)
• 1 medium onion, diced
• 4 garlic cloves, finely chopped
• ¼ teaspoon red chili flakes
• 12 cherry tomatoes, halved
• 1 ½ pound (700 g) potatoes, peeled and diced
• 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
• 6 cups (1.5 kg) low-sodium chicken stock
• 6 cups (125 g) kale, stems removed and chopped
• Salt and freshly ground black pepper to taste

Instructions

Step 1: Brown the Sausage

Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the sliced smoked sausage and sauté for 5–7 minutes, or until the sausage begins to brown and render its flavorful oils. This step is crucial for building depth in the broth. Once browned, remove the sausage from the pot and set aside, leaving the oil and drippings in the pot.

Step 2: Sauté Aromatics

In the same pot, add the diced onion and cook for 3–4 minutes until softened and lightly golden. Stir in the chopped garlic and red chili flakes, cooking for an additional 1 minute until fragrant. Be careful not to burn the garlic.

Step 3: Add Tomatoes and Potatoes

Add the halved cherry tomatoes and sauté for 2 minutes, allowing them to soften and release their juices. Then add the diced potatoes, stirring well so they absorb the aromatics and sausage drippings.

Step 4: Pour in the Stock

Return the browned sausage to the pot and pour in the chicken stock. Stir everything together, scraping the bottom to release any browned bits. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes, or until the potatoes are tender.

Step 5: Add Beans and Kale

Stir in the cannellini beans and chopped kale. Simmer for another 10–15 minutes, or until the kale is soft but still vibrant green. If you prefer a brothier soup, add a bit more stock or water to reach the desired consistency.

Step 6: Season and Serve

Taste and adjust seasoning with salt and freshly ground black pepper. Ladle into warm bowls and serve immediately. This soup pairs wonderfully with hearty crusty bread.

2. Tips for Perfect Portuguese Kale Soup

Creating a truly authentic and flavorful Portuguese Kale Soup is all about technique and ingredient balance. Here are top tips for ensuring the perfect pot every time:

Use smoked sausage for authentic flavor.

Linguiça or chouriço offers bold, smoky, spiced notes that enrich the broth. If those aren’t available, kielbasa or Spanish chorizo works well—but avoid fresh sausage, which lacks the same depth.

Brown the sausage thoroughly.
This step develops caramelization that enhances the soup’s savory richness. Don’t skip it, and don’t rush it.

Choose the right potatoes.

Waxy or all-purpose potatoes hold their shape better than starchy ones. Yukon Golds are ideal for tender but not mushy texture.

Cut kale into thin ribbons.

Thinner slices cook more evenly and offer a pleasant texture compared to thicker, chunkier pieces.

Adjust thickness to your liking.

For a thicker soup, lightly mash some of the potatoes in the pot near the end of cooking. For a thinner broth, simply add more stock.

Let flavors meld.

Although delicious fresh, this soup tastes even better after resting for a few hours—or the next day—when the flavors fully develop.

3. Frequently Asked Questions

Can I make Portuguese Kale Soup without sausage?

Yes. You can replace sausage with smoked paprika, liquid smoke, or plant-based sausage alternatives to recreate the signature smoky profile while keeping the soup vegetarian.

Is kale the only green I can use in this soup?

Kale is traditional, but Swiss chard, collard greens, or even spinach can be used. Keep in mind spinach cooks much faster, so add it only during the last few minutes.

Can this soup be frozen?

Absolutely. Portuguese Kale Soup freezes well for up to 3 months. Cool completely, store in airtight containers, and reheat gently on the stove. Add a splash of broth if it thickens after freezing.

What type of beans work best?

Cannellini beans are classic for their creamy texture, but navy beans, Great Northern beans, or even chickpeas can be substituted without altering the overall flavor too much.

How can I make this recipe spicier?

Increase the red chili flakes, use a spicy smoked sausage, or add a pinch of cayenne or a dash of hot sauce during simmering.

Does this soup work well in a slow cooker?

Yes. Sauté the sausage, garlic, and onions first for best flavor, then transfer everything (except kale) to the slow cooker. Cook on low for 6–7 hours, adding the kale during the final 30 minutes.

4. Nutrition Information

Per Serving (Estimated)

Portuguese Kale Soup is a heartwarming, rustic dish that captures the essence of traditional Portuguese cooking—simple, economical ingredients transformed into something deeply satisfying. With smoky sausage, nutritious kale, creamy beans, and tender potatoes all simmered together in a robust broth, this soup is both comforting and nourishing.