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I imagined coming in off a fishing boat on a cold early winter day, unloading the boat and then heading down to a local establishment for some nourishment. Something hot and spicy and filling. So I immediately thought New Bedford and something with a Portuguese influence.
The Finished Product
The Finished Product
Chourico is a classic Portuguese sausage that comes in varying degrees of heat but all versions are over the top with flavor. So that was going to be the basis of the soup. And I wanted the hot version (Linguica being the milder of the two sausages) and would even add a little more heat in the form of a nice hot paprika or even cayenne pepper. The classic version of this type of soup is made with kale. But I'm not crazy about kale and thought cabbage would be a really nice addition because it is almost meaty in consistency and is also very filling.
Gaspar's Chourico, a Popular Brand in New England
Gaspar's Chourico, a Popular Brand in New England
On top of that add some onions, garlic, potatoes and beans and you have a real hearty meal for that cold wintry day. So give it a try and let us know how you change it up to make it your own. Enjoy!
  • 2 T extra virgin olive oil
  • 1 lb chourico, cut in 1/2" chunks
  • Note - Feel free to use Linguica here either in addition to or in place of the Chourico. Linguica is a little less spicy than Chourico but every bit as flavorful. Try to stay at around one pound in total between the two.
  • 1 med onion, sliced thin
  • 4 garlic cloves, crushed and chopped
  • 2 qts chicken or vegetable stock
  • 1 bay leaf
  • 1-2 t good quality paprika, preferably hot or 1/4 t cayenne pepper
  • 2 t salt
  • 1/2 t thyme
  • 4-6 waxy potatoes like yukon gold, diced 1/2" dice (4-5 cups)
  • 1/2 - 1 head green cabbage, sliced into thin ribbons (4-6 cups)
  • Note - The amount of cabbage depends on how much you like cabbage. It cooks down quite a bit and you might want to add it at different point of the cooking process to get different textures in the cabbage. Definitely something you can play with.
  • 1 can cannelini (or garbanzo) beans, drained and rinsed (optional)
1.  Heat the oil over medium heat in a heavy soup pot, preferably cast iron.
2.  Add the sausage, onion and garlic and saute until the sausage has rendered its fat and the onion is sweated, about 5-10 minutes.
Chourico Diced
Chourico Diced
3.  Add the chicken stock and the bay leaf, paprika, salt and thyme and bring to a simmer.
4.  Simmer at a light boil for 15 minutes
5.  Increase the heat slightly and add the potatoes and 1/2 of the cabbage. Cook for 10 minutes, reducing the heat once it starts to boil to a very low boil.
Potatoes Cubed
Potatoes Cubed
Sliced Cabbage
Sliced Cabbage
6.  Add more of the cabbage and cook until the potatoes are tender and the way you like them in soup, about 5-10 minutes longer.
7.  Add the beans and the remainder of the cabbage, stir, simmer for a minute and then turn the heat off.
Beans Added
Beans Added
Add the Last of the Cabbage
Add the Last of the Cabbage
8.  Let the soup sit until you think it has cooled down enough to eat.
Ready to Serve
Ready to Serve
Serve in bowls with a nice piece of crusty bread. Great for a cold winter day!
Plated with a Piece of Homemade Bread Toasted
Plated with a Piece of Homemade Bread Toasted
Make It Mine
  • I went to make this and had some frozen cabbage that had been quartered and vacuum sealed. Bad experiment and I would not recommend that. So I had no cabbage. I decided to substitute carrots cut in bite sized pieces and also used a can of white beans. It was excellent. In some ways better than the recipe with cabbage. Try it and you decide.
  • With Carrots Instead of Cabbage
Recipe Yield: Serves 8
Prep Time - Active: 30 Minutes
Cooking Time: 30 Minutes
Category: Soups, Comfort Food, Stews
Cooking Techniques: Sauteeing, Simmering
Cuisine: Portuguese
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Recent Comments
I make this with canned clams and the juice from the cans or maybe a bottle of clam juice if I am feeling extravagant. Either way it is a flavor packe...
Bob -- 2/15/21
Seafood chowder would be great or you can use it with a can of clams for Linguine with Clam Sauce. Search the site for that recipe. Delicious!
Bob -- 2/15/21
followed instructions exactly, best clams ever, live Manila clams from Costco, ate all 5 lbs standing up out of the pot in one fell swoop I guess I ...
xtel -- 2/15/21
Janet, that sounds interesting. Did she saute the salt pork first to crisp it up or just cook it with the onions or did she just mix it all with the t...
Bob Briggs -- 11/15/20
Beej, I have never cooked with meatless salt pork but did a little research and as I suspected it is salted fat back. Salt pork is made from pork bell...
Bob Briggs -- 11/15/20