Spiced Portuguese-Style Caldo Verde Soup with Kale and Chorizo
A hearty Portuguese soup featuring tender kale and smoky chorizo sausage simmered in a flavorful potato broth. This portuguese-inspired soups ready in about 45 minutes pairs olive oil, smoked chorizo, sliced thin, medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp olive oil
- 6 oz smoked chorizo, sliced thin
- 1 medium onion, diced
- 4 garlic cloves, minced
- 3 medium russet potatoes, peeled and diced
- 6 cups chicken broth
- 4 cups kale leaves, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 bay leaf
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 6 oz thinly sliced smoked chorizo and cook for 5 minutes until it releases its oil and becomes slightly crisp.
- Step 2: Add 1 medium diced onion and 4 minced garlic cloves to the pot, sauté for 4 minutes until translucent and fragrant.
- Step 3: Stir in 3 medium peeled and diced russet potatoes, 6 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1 bay leaf. Bring to a boil, then reduce to a simmer and cook for 20 minutes until potatoes are tender.
- Step 4: Remove the bay leaf and use an immersion blender to partially puree the soup, leaving some potato chunks for texture.
- Step 5: Add 4 cups thinly sliced kale leaves and simmer for an additional 5 minutes until kale is tender but bright green. Adjust seasoning if needed and serve warm with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Portuguese-Style Caldo Verde Soup with Kale and Chorizo take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Portuguese-Style Caldo Verde Soup with Kale and Chorizo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Spiced Portuguese-Style Caldo Verde Soup with Kale and Chorizo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Portuguese-Style Caldo Verde Soup with Kale and Chorizo for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Portuguese-Style Caldo Verde Soup with Kale and Chorizo?
Portuguese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
