Sopa de Caldo Verde

Prep: 20 minutes Cook: 40 minutes


By Tiffany Hobson
Traditionally made with chorizo, this hearty Portuguese soup is great without it. You may also change a few quantities of this soup to make it a pasta dish, which is what I do when I make this for outdoor gatherings. Both taste great warm or cold.


  • 6 1/4 cups vegetable broth
  • 1 large sweet onion, roughly diced
  • 4 cloves garlic, minced
  • 2-3 tbsp crushed red pepper chili flakes
  • 2-3 tsp paprika
  • 4 1/2 cups potatoes, chopped (Yukon, New or Fingerlings)
  • 15 ounce can white or red kidney beans
  • 3-5 carrots, peeled and chopped
  • 1/2-1 cup ditalini, cavatelli or any small pasta for soup
  • OR
  • 1 1/2 cups ditalini, cavatelli or any small pasta for pasta dish
  • 1 bunch curly kale, stemmed and chopped
  • freshly ground pepper
  • salt


In a non-stick pot, saute the onion in 1/4 cup vegetable broth, stirring occasionally, over medium heat until the onion becomes translucent, about 5-7 minutes. Add garlic, stir and cook for another 3 minutes. Add the red pepper chili flakes and paprika and mix well. Add the remaining ingredients, except the kale and pasta. Bring to a boil, reduce heat and simmer for 20 minutes. Add pasta and mix well. Add the kale on top and place the lid back on and simmer for 8 minutes. Mix everything up well and let sit for 2 more minutes.

For soup: Scoop into bowls and add fresh ground black pepper and salt to taste, if desired.

For pasta: Use the larger quantity of pasta. Allow the pasta some extra time to soak up the vegetable broth. This is great to make the night before a day outing. Serve with fresh ground black pepper and salt to taste, if desired.

Note: You may use Hungarian or Smoked Spanish paprika, both taste great in this dish. If you like your food extra spicy, add more red pepper chili flakes.