How do you make Portuguese Kale Soup Caldo: 6 Steps to Comforting Goodness?

Portuguese Kale Soup Caldo: 6 Steps to Comforting Goodness is made by following the step-by-step instructions on this page. Each step is numbered and tested multiple times in a home kitchen for reliable results.

How do you store leftover Portuguese Kale Soup Caldo: 6 Steps to Comforting Goodness?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, most components can be frozen for up to 3 months. Reheat gently to maintain the best texture and flavor.

What substitutions can I make for Portuguese Kale Soup Caldo: 6 Steps to Comforting Goodness?

Common substitutions are listed in the recipe notes section. You can adapt most ingredients based on dietary preferences or what you have available. The tested variations section on this page covers the most popular swaps.

Portuguese Kale Soup Caldo: 6 Steps to Comforting Goodness

Name: Portuguese Kale Soup Caldo: 6 Steps to Comforting Goodness
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Portuguese
Ingredients: 2 tablespoons extra-virgin olive oil; 8 ounces Spanish chorizo or smoked sausage (sliced into 1/4-inch rounds); 1 medium yellow onion (finely chopped); 2 cloves garlic (minced); 2 pounds russet potatoes (peeled and cut into 1-inch cubes); 4 cups low-sodium chicken broth; 2 cups water; 1 bunch lacinato (Tuscan kale, stems removed and leaves thinly sliced); Salt (to taste)

Description

This Portuguese Kale Soup (Caldo Verde) blends smoky sausage, tender potatoes, and fresh kale in a comforting broth that’s ready in just over 30 minutes — simple, rustic, and full of rich flavor.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
8 ounces Spanish chorizo or smoked sausage (sliced into 1/4-inch rounds)
1 medium yellow onion (finely chopped)
2 cloves garlic (minced)
2 pounds russet potatoes (peeled and cut into 1-inch cubes)
4 cups low-sodium chicken broth
2 cups water
1 bunch lacinato (Tuscan kale, stems removed and leaves thinly sliced)
Salt (to taste)

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage slices and cook until browned, about 4 minutes, stirring occasionally. Remove the sausage using a slotted spoon and transfer to a bowl.
In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Add the potatoes, chicken broth, and water to the pot. Increase the heat to high and bring to a boil, then reduce to a gentle simmer. Cook for 10–15 minutes, or until the potatoes are tender.
Remove half of the cooked potatoes from the pot and place them in a bowl. Using a fork or masher, mash the potatoes lightly until smooth, then return them to the pot. Stir to combine — this step gives the soup its naturally creamy texture.
Return the browned sausage to the pot along with the kale. Simmer for 3–5 minutes, or until the kale is wilted and tender. Season with salt to taste.
Ladle the soup into bowls and drizzle with a little olive oil if desired. Serve warm with crusty bread.

Notes

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Portuguese

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 620mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 10g
Cholesterol: 30mg