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Portuguese Kale and Potato Soup (Instant Pot Pressure Cooker)

Rich with potato chunks, tender white beans, tomatoes, and dark green shredded kale, this Portuguese kale and potato soup is made for cold days. Hearty and warming, a steaming bowl of this soup is a complete meal. Using 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, and like Tuscan minestrone or Russian borscht, the recipe varies according to the cook—one family’s version likely has a different ingredient mix than the neighbor’s across the way. I promise you’re going to love this vegetarian 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 caldo verde traditionally 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.

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. The cooked beans and browned soysage crumbles go in after the pressure comes down.

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.

Each month, Becky of Vintage Mixer orchestrates an #eatseasonal recipe roundup featuring produce listed in her seasonal food guide. This soup is part of November’s roundup. For more seasonal inspiration, follow the links to more seasonal recipes. Celebrate November’s bounty—cook something delicious!

Butternut Squash Apple Soup with Sage Parmesan Croutons by Well Plated

Whole Wheat Pancakes with Balsamic Caramel Apples by Climbing Grier Mountain

Easy Cranberry, Apple & Pomegranate Sauce by Cookin’ Canuck

Beet, Goat Cheese and Hazelnut Galette by Vintage Mixer

Endive Salad Bites with Pears, Blue Cheese, & Pecans by Flavor the Moments

Pumpkin Roll by Foodie Crush

Butternut Squash Burrito Bowls by Mountain Mama

Slow Cooker Creamy Turkey and Butternut Squash Chili by Bless this Mess

Butternut Squash and Rosemary Biscuits by Completely Delicious

Mascarpone Mashed Potatoes with Sage Browned Butter by Floating Kitchen

Honey Roasted Beets and Kale by Food for My Family

Homemade Cinnamon Apple Pop-Tarts by From Gate to Plate

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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 blog. No photos back then. You will love this soup, and like me, make it for years and years!


  • 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

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