I have a thing with sausage soups. Basically, I love them. All of them. This Caldo Verde Soup is my take on a traditional Portuguese Green Soup, a sausage soup that I love and am so excited to share with you.
Like many other traditional soups, there are many variations on how it can be made. One thing is for sure though, if you are not boiling the onions and potatoes first, you are not making Caldo Verde. You could also argue that you absolutely have to thinly slice the greens into long strips.
Most variations of this humble soup begin with water, and while I have made it that way countless times, I really prefer the richness that chicken stock adds so if you have some on hand, use it. If not, use filtered water.
When it comes to the greens, I always go with collard greens for Caldo Verde but I know many who use kale. Whichever you use, be sure to remove the ribs.
I have a hard time finding junk-free Linguiça (Portuguese Sausage) so I generally use smoked chorizo. If you can find it, Wellshire is a good quality brand that is free of most allergens and nasty ingredients.
Finally, I recommend making a double batch of this because it goes quickly and it is even better the next day!
- The amount of salt you need to use will depend on the salinity of both the broth and the sausage. Start out with just a little when you put in the potatoes and broth and add more at the end if necessary.
- This freezes great!
9 Points Plus Per Serving -- Serves 6
10 minPrep Time
40 minCook Time
50 minTotal Time
- 4 medium yellow onions, peeled and roughly chopped
- 2 pounds Yukon Gold potatoes, peeled, cut into 2" chunks and divided
- 2 teaspoons salt (see NOTES)
- 8 cups chicken broth OR filtered water
- 1/4 cup extra virgin olive oil
- 12 ounces smoked chorizo (or Linguiça Sausage), very thinly sliced
- 1 pound collard greens, ribs removed and thinly sliced (across the leaf)
- squeeze of lemon juice for serving (optional)
- Peel onions and roughly chop.
- Peel potatoes and cut into 2" chunks. Add 1 lb of the potatoes into a large soup pot with onion and set aside remaining 1 lb of potatoes to add in later.
- TIP: Cover set aside potatoes with cold water to prevent browning.
- Thinly slice sausage.
- Clean collard greens, remove ribs and thinly slice leaves into strips.
- Combine onions, 1 lb of the potatoes, salt and broth in a large soup pot. Set over medium high heat and bring to boil. Once boiling, cover, reduce heat to a simmer and cook 15 to 20 minutes until potatoes are fork tender.
- Remove from heat and use an immersion blender to puree until completely smooth. Alternately, you could do this in batches in a blender or food processor but be very careful as transferring hot liquid can be not only dangerous but extremely messy.
- Return pot to stovetop over medium high heat and bring to a second boil. Once boiling add olive oil, sliced sausage, sliced collard greens and remaining cubed potatoes (make sure to thoroughly drain first!).
- Lower light to medium and continue cooking an additional 10 to 15 minutes until potatoes are fork tender. Taste and adjust salt if necessary.
- Serve hot and Enjoy!