Portuguese Sausage Soup
Portuguese Sausage Soup is a hearty, comforting dish featuring smoky sausage and tender vegetables.The recipe combines Portuguese chouriço, potatoes, carrots, onions, and garlic.A flavorful broth brings the ingredients together into a rich and satisfying soup.White beans or leafy greens can be added for extra texture and nutrition.The soup is easy to prepare in one pot using simple ingredients and basic cooking techniques.Serve it hot with crusty bread for a delicious lunch or comforting family dinner.
Ingredients
- 12 ounces (340 g) Portuguese chouriço sausage, sliced
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 3 medium potatoes, peeled and cubed
- 1 cup cooked white beans, drained and rinsed
- 6 cups chicken or vegetable broth
- 2 cups chopped kale or cabbage
- 1 teaspoon smoked paprika, optional
- 1 bay leaf
- ½ teaspoon dried oregano
- Salt, to taste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon juice, optional
Instructions
- Slice the Portuguese sausage into thin rounds. Chop the onion, mince the garlic, dice the carrots, and cut the potatoes into evenly sized cubes. Rinse the white beans and chop the kale or cabbage.Preparing everything before cooking makes the process easier and helps the vegetables cook evenly.
- Heat the olive oil in a large soup pot over medium heat. Add the sliced chouriço and cook for approximately 4–5 minutes, stirring occasionally, until lightly browned and fragrant.The sausage will release some of its flavorful oils, which help build the base of the soup. If the sausage releases plenty of fat, reduce the amount of additional oil as needed.
- Add the chopped onion to the pot and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, taking care not to burn it.Add the smoked paprika and dried oregano, if using. Stir well to coat the sausage and onions with the seasonings.
- Add the diced carrots and potatoes to the pot. Stir for 2 minutes so that the vegetables absorb the flavors from the sausage and seasonings.Pour in the chicken or vegetable broth and add the bay leaf. Stir gently to combine all the ingredients.
- Bring the soup to a gentle boil, then reduce the heat to low or medium-low. Cover partially and simmer for approximately 15–20 minutes, or until the potatoes and carrots are tender.Stir occasionally to prevent the ingredients from sticking to the bottom of the pot. Maintain a gentle simmer rather than a vigorous boil.
- Stir in the cooked white beans and chopped kale or cabbage. Simmer for another 5–8 minutes, until the greens are tender and the beans are heated through.If the soup becomes too thick, add a little extra broth or hot water until it reaches your preferred consistency.
- Remove the bay leaf. Taste the broth before adding salt because Portuguese sausage can already be salty. Add black pepper and additional seasoning as needed.For a brighter flavor, stir in a small amount of lemon juice just before serving.
- Ladle the hot soup into serving bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread, toasted sourdough, or a simple green salad.
Notes
- Choose flavorful sausage: Portuguese chouriço delivers the most characteristic flavor, but other smoked sausages can work.
- Cut vegetables evenly: Uniform pieces help the potatoes and carrots cook at a similar rate.
- Watch the salt: Sausage and packaged broth may already contain considerable sodium.
- Use homemade broth: Homemade chicken or vegetable stock can provide a richer flavor.
- Adjust the consistency: Add more broth for a lighter soup or simmer uncovered briefly for a thicker result.
- Choose your greens: Kale, cabbage, or collard greens can all complement the sausage.
- Make it ahead: The flavors often develop further after the soup rests and is reheated.
- Store leftovers safely: Refrigerate within two hours in airtight containers and consume within 3–4 days. Reheat thoroughly before serving.