Sopa à Portuguesa (Portuguese Soup)
There’s something about a big pot of sopa à Portuguesa simmering on the stove that just feels right. A toss-everything-together meal, this recipe is incredibly versatile and easy to customize. This version is my family’s recipe, offering savoury, smoky flavor, protein, and veggies in a warm, comforting broth.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Wooden Spoon or Heatproof Spatula
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Ladle
Ingredients
- 2 Tablespoons olive oil
- 1 chouriço sausage sliced
- 1 medium onion chopped
- 1 leek sliced (optional)
- 3 garlic cloves minced
- 1 bay leaf
- White pepper to taste
- 1-2 Tablespoons tomato paste
- 1 medium turnip peeled and diced
- 2 carrots sliced
- 2 medium potatoes peeled and diced
- 8½ cups chicken broth about 2 litres
- Salt to taste
- 2 cups green cabbage thinly sliced
- 1 cup cooked red beans drained and rinsed
- ¾-1 cup massa small Portuguese pasta
- 4 cups water for a more liquid soup
- 1 chicken bouillon knob optional
- Fresh parsley for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chouriço, and sear on both sides until lightly browned.2 Tablespoons olive oil, 1 chouriço sausage
- Add the onion and leek (if using) and cook until tender. Stir in the garlic, and cook just until fragrant.1 medium onion, 1 leek, 3 garlic cloves
- Add the bay leaf and white pepper, stirring to combine.1 bay leaf, White pepper
- Stir in the tomato paste, turnip, carrots, and potatoes. Add the chicken broth, and season with salt to taste. Cover, and simmer until the vegetables are fork-tender, about 25-30 minutes.1-2 Tablespoons tomato paste, 1 medium turnip, 2 carrots, 2 medium potatoes, 8½ cups chicken broth, Salt
- Stir in the cabbage and red beans, cover, and cook until the cabbage begins to soften. Add the pasta, water, and chicken bouillon (if using). Cover and cook until the pasta is al dente.2 cups green cabbage, 1 cup cooked red beans, ¾-1 cup massa, 4 cups water, 1 chicken bouillon knob
- Remove the bay leaf, garnish with parsley if desired, and serve warm.Fresh parsley
Notes
Storage:
- Refrigerator: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4-5 days.
- Freezer: This soup can be frozen for up to 3 months. For the best texture, freeze without the pasta, and add it fresh when reheating.
- Reheating: Reheat gently in a pot over medium heat on the stove, stirring occasionally. The pasta will absorb liquid as it sits. So, add extra broth or water as needed. Individual portions can also be reheated in the microwave.
- Refrigerator: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4-5 days.
- Freezer: This soup can be frozen for up to 3 months. For the best texture, freeze without the pasta, and add it fresh when reheating.
- Reheating: Reheat gently in a pot over medium heat on the stove, stirring occasionally. The pasta will absorb liquid as it sits. So, add extra broth or water as needed. Individual portions can also be reheated in the microwave.
