Portuguese Linguica & Cabbage Soup

Portuguese Linguica & Cabbage Soup

Portuguese linguica and cabbage soup is rustic, hearty, and full of deep, smoky flavor. This traditional-style soup combines savory linguica sausage, tender cabbage, potatoes, and aromatics in a comforting broth that tastes even better the next day.

Ingredients:
1 pound Portuguese linguica sausage, sliced into rounds
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups green cabbage, chopped
2 medium potatoes, peeled and diced
1 can (14.5 ounces) diced tomatoes
5 cups chicken broth
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
1 bay leaf
1/2 teaspoon crushed red pepper flakes (optional)

Instructions:
Heat the olive oil in a large pot over medium heat. Add the sliced linguica and cook until lightly browned. Remove and set aside.

In the same pot, add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.

Add the chopped cabbage and cook for 3 to 5 minutes until slightly wilted.

Stir in the potatoes, diced tomatoes, chicken broth, paprika, black pepper, salt, bay leaf, and red pepper flakes if using.

Bring the soup to a boil, then reduce heat and simmer for 20 minutes, until the potatoes are tender.

Return the linguica to the pot and simmer for an additional 5 to 10 minutes.

Remove the bay leaf. Taste and adjust seasoning as needed.

Serve hot.

Helpful Tips:
Linguica adds natural smokiness, so go easy on extra salt.
For a thicker soup, mash some of the potatoes in the pot.
Kale can be substituted for cabbage if desired.

Serving Suggestions:
Serve with crusty bread or Portuguese rolls.
Drizzle with olive oil before serving.
Excellent for leftovers and meal prep.

Portuguese linguica and cabbage soup is simple, hearty, and deeply comforting — a timeless soup that brings bold flavor and warmth to the table.