[2][3] Some regional recipes favour slight variations, like turnip greens or added meat, such as ham hock, making it similar to Italo-American wedding soup.

Traditionally, the soup is accompanied by slices of paio, chouriço or linguiça (boiled whole with the potatoes, then sliced and added to the finished soup when serving) and with a Portuguese cornbread or rye bread called broa on the side for dipping.

[5] In Portugal, caldo verde is typically consumed during events such as weddings, birthdays and popular celebrations.

[7] Today, it is a traditional favourite nationwide and abroad, particularly in significant communities of Portuguese descent found in locations like Argentina, Brazil, France, Macau, Massachusetts, New Jersey, Rhode Island, and Toronto.

[8] In neighboring Galicia (historically and culturally close to Portugal) a similar dish, caldo galego is also a culinary tradition.