There is an old Portuguese proverb, “Of soup and love, the first is the best.” And this soup is no exception to the rule. There is nothing like a piping hot bowl of this lovely green, hearty, slightly spicy Kale Soup (Portuguese Caldo Verde). Made with Portuguese sausage, potatoes, and fresh crispy kale leaves, all cooked down into a beef broth base to create this incredible dish. I recommend devouring this soup with a large piece of soft and delicious Portuguese Sweet Bread on the side! It’s just so warm and comforting!

If you like this recipe, you’ll love my: Easy Vinha D’alhos – Portuguese Marinade

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Kale and Sausage Soup (Portuguese Caldo Verde)

Over the years, the original recipe for Kale Soup (Caldo Verde) has changed a bit depending on where you live. It has been made in many variations across different regions of Portugal and internationally. Our family recipe has adapted to become more Americanized, especially when living in the States, where traditional ingredients can be tricky to find.

I grew up simply calling this “Kale Soup.” I was surprised to learn that the original version did not use kale at all, but Portuguese cabbage instead. Also, from the original recipe, we’ve added beans, traded out the Portuguese cabbage, and even tossed in a popular American soup base to bring more flavor and heartiness to the broth. Today, I’m giving you my Americanized version of the recipe. As a bonus, I officially received my Grampy’s Portuguese-Stamp-of-Approval on this recipe. What more could you ask for?

“Bom apetite!”

History of Kale and Sausage Soup (Portuguese Caldo Verde)

Originally called Caldo Verde Soup, which means “Green Broth.” It is usually served as a meal starter or the main dish with a side of sweet bread. Caldo Verde originated in the Minho Province in northern Portugal. It’s a simple, cheap, and very comforting meal. It packs a high nutritional value due to the greens that are cooked in the soup.

Caldo Verde is traditionally served at festivals, celebrations, and even weddings in Portugal! This soup is easily a favorite throughout the country. In recent years it has even gained popularity abroad! Especially in places with large Portuguese communities, such as Brazil, Massachusetts, New Jersey, and Rhode Island, making it a famous symbol of Portuguese cuisine.

Grampy Approved Additions

I grew up on this soup thanks to my Grampy. He made it for me almost every time he came up North to visit. I remember that my Grampy never failed to have warm, sweet, and delicious homemade Portuguese Sweet Bread on the side. As if he were simply ready and waiting for the occasion. Today, this soup is my ultimate comfort food, and I make it whenever I need a big Grampy-sized hug.

Finding Ingredients

Portuguese Cabbage – In Portugal, they typically use Portuguese cabbage for this soup. Here in the States, we use Fresh Green Kale or Mustard Greens as a “close-enough” substitute.

Linguiça – My Grandfather made this soup using Linguiça (a Portuguese pork sausage flavored with onions, garlic, and pepper). Linguiça can be purchased in the states, especially in Florida and Massachusetts. I grew up adoring this mildly spicy sausage. We would stock up, buy in bulk, and freeze any excess. However, if you cannot find linguiça, you can use Chorizo. No big deal!

Beef Bouillon Paste – This is fairly easy to find at most grocery stores. It adds a bit more deep and condensed beef flavor to the soup, and it saves me a little money in the end. If you cannot find beef bouillon paste, then substitute by using all beef broth instead of water for the recipe below.

Condensed Split Pea Soup with Ham – This is a unique family substitute. Instead of boiling down a ham hock, or using a soup thickener, somehow along the way, my family began using condensed split pea soup with ham. I’ve had it both ways, and I love the split pea soup in the recipe, but my Grampy would omit this when he wanted it more traditional style.

Portuguese Sweet Bread – I’m going to let you in on a little secret: If you aren’t much of a baker and don’t live near a Portuguese market. That’s okay! Just use Hawaiian Sweet Bread in its place. Hawaiian sweet bread actually gained its roots in Portugal. Although I feel it’s not precisely the same recipe. (The Hawaiian version seems a bit sweeter.) This will, however, work just fine for the occasion.

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