(Serves 6-8)

  • 1/4 cup Olive Oil
  • 12 ounces Chorizo Sausage, cut into bite-sized pieces
  • 1 cup Onion, chopped
  • 1 Shallot, minced
  • 4 cloves Garlic, minced
  • 1/4 tsp Red Pepper, ground
  • 2 pounds Yukon Gold Potatoes, cut into chunks
  • 4 cups Chicken Broth (Homemade or try Better Than Boullion)
  • 4 cups water
  • 3 cups Spinach, frozen
  • 2 tsp White Wine Vinegar (to taste)
  • Salt and Pepper (to taste)

Everything about this classic Portuguese soup, from the smoky sausage to the potatoes and greens is hearty and satisfying and full of flavor.


  1. Heat 1 Tbsp Olive Oil in a large stock pot. Add sausage. Cook and stir until Chorizo is lightly browned. Transfer to a bowl and set aside.
  2. Reduce heat to medium. Add Onion, Shallot, Garlic, Red Pepper flakes. Cook, stirring frequently, until onion is translucent.
  3. Add Potatoes, Chicken Broth, and Water; increase the heat and bring to boil.
  4. Once boiling, reduce the heat to medium-low and simmer, uncovered, until potatoes are just tender. This will take about 10 minutes.
  5. Next, puree a little bit of the soup. This makes a creamier texture without adding cream. To do this, measure 3/4 cup of the vegetable solids from the soup and 3/4 cup broth and 3 Tbsp of Olive Oil. Place this in your blender. Be sure to throw a towel over the blender lid before you turn it on so the lid doesn’t pop off and/or you risk getting burned.
  6. Once pureed, put this back into your soup pot.
  7. Add Spinach to the pot and simmer for 10 minutes.
  8. Stir in chorizo and continue to simmer 8 to 10 minutes longer.
  9. Add White Wine Vinegar, Salt and Pepper to taste, into soup. (I suggest just white vinegar and pepper…place salt on the table so each person can salt to their desired tastes.

As with most soups, you can refrigerate or freeze this and it will taste amazing as the favors blend.

Did You Know?…

Early Portuguese sailors may be the first international shoppers! They introduced many spices to Europe like coriander, pepper, ginger, curry, saffron, and paprika. Their love of food didn’t stop with spices. The country’s overseas expansion brought back tea and rice from Asia, pineapples, peppers, tomatoes and potatoes from the New World, and peanuts and coffee from Africa.

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