Gluten-Free Caldo Verde

Portuguese caldo verde: a silky potato soup with ribbons of collard greens or kale and slices of smoky linguiça sausage, finished with a drizzle of good olive oil.

Prep: 20 min Cook: 40 min Total: 60 min Serves: 6

At a glance: This easy soups and stews recipe yields 6 servings in about 1h (20 min prep, 40 min cook). It uses 9 ingredients — including extra-virgin olive oil, linguiça or portuguese chouriço, onion — and walks through 6 steps. Updated October 24, 2026. Browse more soups and stews recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Caldo Verde: When preparing this soups and stews recipe, some boxed broths and bouillon cubes contain gluten-based flavorings, so use broth labeled gluten-free. Serve it with gluten-free bread or cornbread rather than standard crusty bread.

Gluten-Free Notes for Gluten-Free Caldo Verde: Caldo verde is thickened only with pureed potatoes. Use sausage and broth labeled gluten-free, since processed meats and broths are the main sources of hidden gluten here.

Scale Recipe:

servings

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Ingredients

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3 tbsp extra-virgin olive oil, plus more for serving
8 oz linguiça or Portuguese chouriço, thinly sliced
1 large onion, chopped
3 cloves garlic, minced
2 lbs Yukon Gold or russet potatoes, peeled and thinly sliced
6 cups chicken broth or water Shop
1 tsp salt, plus more to taste
1 lb collard greens or lacinato kale, stems removed, cut into very thin ribbons
1/4 tsp black pepper

Instructions

1 Heat 1 tbsp of the oil in a large pot over medium heat. Add the sausage and cook until lightly browned, 4-5 minutes. Remove with a slotted spoon. If you use fresh rather than cured sausage, cook it until it reaches 160°F (71°C).
2 Add the remaining 2 tbsp oil and the onion to the pot and cook until soft, about 6 minutes. Add the garlic and cook for 1 minute.
3 Add the potatoes, broth and salt. Bring to a boil, then simmer, partly covered, for about 20 minutes, until the potatoes fall apart when pressed.
4 Puree the soup until smooth with an immersion blender, or in batches in a blender with the lid vented.
5 Bring the soup back to a simmer, stir in the greens and cook for 4-5 minutes, until they are bright green and tender.
6 Return the sausage to the pot and season with pepper and more salt. Ladle into bowls and finish each with a drizzle of olive oil.

Tips & Notes

Cut the greens into the thinnest ribbons you can. Stack the leaves, roll them into a tight cigar and slice crosswise; thin strands are what make caldo verde.
Check the linguiça or chouriço label. Some cured sausages use fillers or flavorings with gluten, so look for one labeled gluten-free.
Add the greens just before serving if you plan to reheat the soup. Long simmering turns them dull and soft.

Common questions

How long does Gluten-Free Caldo Verde take?

Gluten-Free Caldo Verde takes about 1 hour: 20 minutes to prep and 40 minutes to cook, for 6 servings.

What should I check before making Gluten-Free Caldo Verde with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Caldo Verde?

Check extra-virgin olive oil, plus more for serving, linguiça or Portuguese chouriço, thinly sliced, onion, chopped before they go into Gluten-Free Caldo Verde. Some boxed broths and bouillon cubes contain gluten-based flavorings, so use broth labeled gluten-free. Serve it with gluten-free bread or cornbread rather than standard crusty bread.

Learn More

The Complete Cross-Contamination Guide

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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