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Brazilian

Caldo Verde à Brasileira (Collard Potato Sausage Soup)

A Brazilian-style caldo verde with creamy potato, thinly sliced collard greens, and linguiça calabresa.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Caldo Verde à Brasileira (Collard Potato Sausage Soup)

50 mintotal

35 min hands-on15 min hands-off

Prep 15 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes simmering time for the potatoes and a short rest before serving the soup.

Method

  1. Heat oil in a pot and brown the linguiça calabresa slices lightly. Remove a few slices for garnish if desired.

  2. Add onion and garlic to the same pot and cook until soft.

  3. Add diced potato and water. Bring to a boil, then simmer until the potatoes are very tender.

  4. Mash some potatoes in the pot, or blend part of the soup, to make it creamy.

  5. Return all sausage to the pot and simmer for 5 minutes.

    5 min

  6. Add thinly sliced collard greens and cook for 2–3 minutes, just until bright green and tender.

    2–3 min

  7. Taste before adding salt. Finish with black pepper and serve hot.

How to tell it's done

The soup should be creamy from potato, with visible green ribbons and tender sausage slices.

Getting it right

Tip

Add the collard greens at the end so they stay bright and fresh instead of turning dull.

What to serve it with

Serve with crusty bread or a simple rice plate for a fuller meal.

Common mistakes

The greens are drab and overcooked.
Two or three minutes at the very end, no more. The collards go in after the soup is finished and should still be bright when it reaches the table.
The soup is watery rather than creamy.
Mash or blend enough of the potato to thicken it properly, as the recipe says. Caldo verde has no cream in it — the body comes entirely from broken-down potato.

Substitutions

  • Use linguiça calabresa for the most Brazilian flavor; generic smoked sausage will taste less specific.
  • Collard greens are preferred, but kale can work if sliced very thinly.
  • Check processed sausage labels for gluten, soy, dairy, or other additives if serving sensitive eaters.

Storing and reheating

The potato base keeps four days in the fridge and freezes for three months. Add the greens fresh each time you reheat; stored in the soup they go grey and limp by the next day.