Simple Portuguese Potato, Sausage, & Greens Soup One Pot Recipe
This one pot recipe combines smoky sausage, tender Yukon Gold potatoes, and hearty collard greens for a warming and flavorful dish. With minimal fuss and a rich chicken broth base, this recipe is perfect for an easy weeknight meal or a satisfying winter dinner.
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.
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