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Portuguese Sausage Soup

Rated as 5 out of 5 Stars

"This is an easy and fun soup to make that is full of flavor from Portuguese linguica sausage. It's delicious served with warm, crusty bread!"
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45 m servings 448
Original recipe yields 8 servings


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  1. Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery. Cook and stir for 3 to 4 minutes. Add garlic, salt, pepper, and red pepper flakes. Stir for another 2 to 3 minutes.
  2. Add kale and bay leaves to the pot. Cover and let kale wilt for 2 to 3 minutes.
  3. Add chicken broth, linguica, chorizo, tomatoes, and garbanzo beans with their juices to the pot and bring to a boil, about 5 minutes. Reduce heat to medium and simmer until veggies are tender, about 15 minutes more.


  • Cook's Notes:
  • You can use sausage with or without casing.
  • Feel free to substitute red kidney beans for garbanzo beans.
  • You can use red bliss potatoes instead of Yukon gold. You can peel the potatoes, if you prefer.

Nutrition Facts

Per Serving: 448 calories; 26.6 31.7 20.5 54 1713 Full nutrition

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I eliminated the beans, carrots and the chorizo. I used Andouille sausage instead. I recommend you render your sausage first and use the fat and the oil. Remove the sausage and follow the rec...