A warm, hearty soup is all you need on a chilly day, and this Portuguese potato, sausage, and greens soup delivers on every level.
This one pot recipe combines smoky sausage, tender potatoes, and nutrient-rich greens for a comforting dish that’s both flavorful and easy to prepare.
Why This Recipe Stands Out
This one pot recipe is not just any soup; it’s a showcase of bold, satisfying flavors from Portuguese cuisine. The combination of chorizo sausage, Yukon Gold potatoes, and collard greens creates a harmony of textures and tastes.
With its one-pot preparation, this recipe is perfect for weeknight cooking or meal prepping for the week. Plus, the blend of aromatic spices and simple, wholesome ingredients makes it a go-to comfort food.
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Simple Steps for Big Flavor
The beauty of this recipe lies in its simplicity. You only need one pot and a handful of ingredients to create something truly special. Here’s a quick breakdown:
- Start with the sausage: Cooking chorizo first adds depth to the dish as the fat released infuses the base with its smoky, spicy flavor.
- Build the base: Onions, garlic, and red pepper flakes are sautéed to create a fragrant, savory start.
- Layer the ingredients: Potatoes and collard greens simmer together, soaking up the rich flavors of chicken broth and spices.
- Finish with a flourish: A splash of white wine vinegar brightens the dish, while mashing some of the potatoes thickens the soup for a creamy texture.
Customization Tips
This one pot recipe is flexible, making it easy to adapt to your preferences or dietary needs. Here are some ideas for modifications:
- Make it vegetarian: Swap the chorizo for plant-based sausage and use vegetable broth instead of chicken broth.
- Gluten-free option: This recipe is naturally gluten-free, as long as your chorizo is certified gluten-free.
- Kale as an alternative: If you don’t have collard greens, kale works beautifully in this soup.
- Add extra veggies: Carrots or celery can be added for additional layers of flavor and nutrition.
Perfect for Meal Prep and Leftovers
This one-pot soup is ideal for meal prep, as the flavors deepen over time. Store it in the fridge for up to five days, or freeze it for longer storage. When reheating, add a splash of water or broth to refresh the consistency.
Serve with a slice of crusty bread or garlic toast for an effortless yet satisfying meal.
Why You’ll Love This One Pot Recipe
There’s something magical about one-pot recipes. They’re easy to clean up, rich in flavor, and endlessly versatile.
This Portuguese-inspired soup combines traditional ingredients with a modern cooking approach, making it a fantastic choice for busy weeknights or lazy weekends. Its hearty, warming nature makes it perfect for sharing with family or savoring on your own.
With just one pot and a little time, you’ll create a meal that’s comforting, nourishing, and bursting with flavor.
Simple Portuguese Potato, Sausage, & Greens Soup One Pot Recipe
Equipment
- Dutch oven
Ingredients
- 1/4 cup extra-virgin olive oil divided, plus extra for serving
- 12 ounces Spanish-style chorizo sausage cut into 1/2-inch pieces
- 1 onion chopped fine
- 4 garlic cloves minced
- 1 1/4 teaspoons table salt
- 1/4 teaspoon red pepper flakes
- 2 pounds Yukon Gold potatoes peeled and cut into 3/4-inch pieces
- 4 cups chicken broth
- 4 cups water
- 1 pound collard greens stemmed and cut into 1-inch pieces
- 2 teaspoons white wine vinegar
Instructions
- Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat until shimmering. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 to 5 minutes. Use a slotted spoon to transfer the chorizo to a bowl and set aside.
- Add the onion, garlic, salt, and red pepper flakes to the fat left in the pot. Cook over medium heat until the onion is softened, about 5 minutes. Stir in the potatoes, chicken broth, and water. Bring to a simmer and cook until the potatoes are just tender, 8 to 10 minutes.
- Stir in the collard greens and return the mixture to a simmer. Cook until the greens are tender, 8 to 10 minutes. Stir the reserved chorizo into the pot and simmer for an additional 10 minutes. Off the heat, stir in the remaining 3 tablespoons of olive oil and the white wine vinegar. Mash a portion of the potatoes against the side of the pot to thicken the soup, if desired. Adjust seasoning with salt and pepper to taste.
- Ladle the soup into bowls and drizzle with extra olive oil if desired. Serve with crusty bread or garlic toasts for a complete meal.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.