Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

My boy friend is portuguese, and had a yen for this soup, after many test runs, I think I've got it. I've seen lots of variations, but this is close to what he remembers from his youth, lots of kale, linguica and a hearty broth. He likes this with crusty sourdough bread, but being from the south, I like it with good ole cast iron skillet cornbread.

Ingredients Nutrition


  1. slice linguica into bite size pieces, and brown in very hot soup pot. I like to get it a bit crusty.
  2. Add onion and cook til tender.
  3. Chop kale and add to pot and "wilt" about 10 minutes.
  4. Add broth, cover and simmer at least 45 minutes.
  5. Add potatoes and cook til they are done.
  6. Adjust seasonings, and serve.
  7. If soup seems tooo thick, just add another can of broth.


Most Helpful


El B. April 02, 2014

This was FABULOUS!!! I've tried several recipes, this is spot on! I didn't have linguica, so I subbed some andouille and some Mexican chorizo...will use this combo from now on! Thanks for posting!!!

cylee October 14, 2013

I love this recipe... in my Jewish-Portuguese family we call it Caldo Verde and it's the national soup of Portugal! But our recipe varies slightly in that we add white beans to it and I use kosher turkey linguica or other kosher type of sausage. Try a splash of Tapatio Hot Sauce or Habanero Hot Sauce.... mmmmmmgggoooddd!!!

YiddesheMamala November 18, 2007

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