Get my newest recipe via email:

Vegan Portuguese Kale and Potato Soup (Instant Pot Pressure Cooker)

Rich with potato chunks, tender white beans, tomatoes, and dark green shredded kale, this vegan Portuguese kale and potato soup is made for cold days. Hearty and warming, a steaming bowl of this soup is a complete meal. Use the pressure cooker or Instant Pot, it’s speedy-quick done!

Portuguese Kale and Potato Soup in bowls with autumn leaves

In Europe’s westernmost country, potato and kale soup is known as caldo verde. Like Tuscan minestrone or Russian borscht, traditional Portuguese caldo verdes vary widely. One family’s recipe probably uses different ingredients than the next. Some don’t include beans, some puree the potatoes for a creamier soup. You will love my vegetarian version of caldo verde soup!

Lacinato Kale stems and leaves for Portuguese Kale and Potato Soup
veggie sausage, tomatoes, and smoked paprika for Portuguese Kale and Potato Soup

As a meatless cook, I’m slow to tell you that traditionally, caldo verde includes mildly spiced chorizo sausage. To be stellar, a hearty soup like this, loaded with kale, potatoes and beans, certainly doesn’t need meat. But I wanted to keep the spicy sausage flavor and chewy texture you get with cooked chorizo. Times like these, I shop in the parallel aisle, and swap in a vegan meat alternative like this one.

If you don’t want to include the vegan sausage, you can leave it out. Serve this rendition of the classic Portuguese kale and potato soup to meat lovers and vegetarians alike—they’ll be thrilled.

Portuguese Kale and Potato Soup recipe notes:

  • For timesaving ease, I make all my soups in a pressure cooker. With a pressure cooker, this soup is on the table in 30 minutes, start to finish, no exaggeration. After the pressure releases, stir in the cooked beans and browned soysage crumbles.
Portuguese Kale and Potato Soup in pot ready to dish out
cooking veggie sausage for Portuguese Kale and Potato Soup
  • No bones about it ;-), meat alternatives are processed, faux food. I think it’s worth citing the “everything in moderation” clause, and adding vegetarian soysage. If you’d prefer to make your own–try these recipes for tofu “chorizo” or vegan “sausage.”
  • Inspiration for this interpretation of Portuguese kale and potato soup comes from Twelve Months of Monastery Soups by Brother Victor D’Avila Latourrette.
  • (Brother Victor’s cookbook link is an affiliate.  When you purchase products like the cookbook, it doesn’t cost you anything and I earn a small commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!
  • This recipe uses already cooked white beans. With a pressure cooker, once the pressure is up, the potatoes, tomatoes and kale cook in 5 minutes. Stovetop, without a pressure cooker, count on 45 minutes of cooking.

To get my latest recipe posts and newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)

  • Follow me on Instagram! It’s my favorite!
  • Peruse my Pinterest boards for more vegetarian recipe ideas.
  • Find daily vegetarian and healthy living ideas on my Facebook page.

PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

This post contains Amazon affiliate links. If you purchase a product via my link, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting Letty’s Kitchen.

Nutrition information is meant to be an estimate only. The numbers will vary based on the brands you use and substitutions you made, and how much you actually eat. Numbers do not include the optional soy sausage.

Nutrition Facts
Portuguese Kale and Potato Soup
Amount Per Serving
Calories 77 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 301mg13%
Potassium 301mg9%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 259IU5%
Vitamin C 8mg10%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

** This recipe is an update of the soup I posted in October 2009, on my old muffintalk.wordpress.com blog. No photos back then. You will love this soup, and like me, make it for years and years!

22 comments

  • I knew I should have checked here… I just published a post on Tuscan kale. How was Mexico? Feel fluent again? Reply · 17 November, 2009

  • Soup is my go-to staple this time of year. Daylight Savings has me kind of grumpy (I don’t like complete darkness at 4:30!) and soups always manage to comfort me and sooth my emotions. Gorgeous dish, friend! Reply · 9 November, 2015

    • Thanks Liz. Yes there is nothing like soup for comfort food! Reply · 9 November, 2015

  • I do have to remember that little ditty about spring forward fall backward. I never feel like I gained an hour of sleep either. This soup would be the perfect meal for a cold evening — this is right up my alley! Reply · 9 November, 2015

    • Thanks Marcie. Daylight savings both spring and fall feel like a miniature case of jet-lag that only soup will cure! Reply · 9 November, 2015

  • Sausage with kale?! NOW you’re talking! Gorgeous soup and your pictures are just lovely. Reply · 9 November, 2015

    • Thanks Melissa. You will fall in love with all the flavors together! Reply · 9 November, 2015

  • I love any soup that includes beans, kale and sausage and the fact that it comes from a Monastery cookbook makes it even more wonderful! I could eat this soup all winter long! Reply · 9 November, 2015

    • Thanks Becky. I’m also grateful for your Eat Seasonal organizing–lots of fun. Reply · 9 November, 2015

  • Sounds so good. Thank you. Reply · 9 November, 2015

  • Looks hearty and perfect for the cold weather we’re having. I’m so checking out the veggie sausage! Reply · 9 November, 2015

    • I know you’ll love how it feels and behaves a lot like real meat–but is vegan! Reply · 11 November, 2015

  • Patti

    This is very similar to a Potato Kale soup you posted with our CSA years ago. It is my son’s favorite soup; the only change we make is substituting kielbasa for the sausage since we eat meat;) Reply · 10 November, 2015

    • Yes, you got it Patti. This recipe is a direct descendant of the CSA recipe–with photos! Reply · 11 November, 2015

  • I love these hearty stews! Reply · 11 November, 2015

    • Glad to hear that Tammy–me too! Reply · 11 November, 2015

  • Harry Burns

    you say 30 min. from start to table in your pressure cooker but you recipe is for a stove top soup pot requiring 45 min, then add beans and other ingredients, heating till hot. This is not a pressure cooker recipe. Reply · 11 January, 2017

    • I’m sorry for the confusion. The recipe is for regular cooking, you are right. But in the notes, I explain that alternatively you can use a pressure cooker to make this soup and how. Reply · 11 January, 2017

  • Eduardo Ribeiro

    This isn’t the traditional caldo verde, That soup is anything nearby the Portuguese caldo verde. For start the caldo verde is a cream with ripped kale and chorizo. Also caldo verde doesn’t get any beans in it. This could be a portuguese vegetables soup but it’s not the Caldo Verde soup by any means.
    This is the traditional recipe of Caldo Verde and there’s an image too
    https://www.teleculinaria.pt/receitas/sopas/caldo-verde-portuguesa/ Reply · 23 March, 2022

    • Eduardo Ribeiro

      By the way if you want to make the original and traditional Caldo Verde in a pressure cooker here is the recipe adapted for Pressure Cookers
      https://whi.sk/IRBpV Reply · 23 March, 2022

    • Thank you for writing. I agree that traditional Portuguese caldo verdes vary widely. One family’s recipe probably uses different ingredients than the next. Some don’t include beans, some puree the potatoes for a creamier soup. The common ingredients are green kale and potatoes. I hope you try my kale and potato soup inspired by caldo verde. Reply · 23 March, 2022

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.