Portuguese Sausage and Cabbage Soup

Vickie Parks


This is a hearty, filling soup, and the use of spices in this recipe provides a wonderfully warm tone. For quickest preparation, purchase pre-packaged shredded cabbage and pre-packaged sliced carrots. Don't substitute a dark ale or stout for the light beer recommended, because it can make the soup too bitter. You won't add extra preparation time if you chop the garlic and onion while the sausage is browning.

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5 or 6


5 Min


25 Min


Stove Top


12 oz
portuguese linguica sausage, sliced 1/4-inch thick (or polish sausage)
1 medium
onion, chopped
1 clove
garlic, minced
5 cups
low-fat chicken broth
12-oz can
wheat beer (hefeweisen or a similar light beer)
1 lb
baby potatoes, halved
8-12 ounce pkg
shredded cabbage
1 cup
sliced carrots, about 1/4 inch thick
1 tsp
coriander seeds
1/2 tsp
whole allspice
1/2 tsp
2 Tbsp
chopped parsley
whole-grain mustard, for serving

Directions Step-By-Step

In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
Add onion and garlic to pan; stir often until limp, 3 minutes.
Increase heat to high. Add broth, beer, potatoes, cabbage, carrots, coriander, allspice, and peppercorns (wrap and tie spices in cheesecloth if desired). Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard spices if wrapped.
Stir in parsley, and then ladle soup into bowls. Serve immediately with mustard (to taste) alongside for a zesty taste boost.
It's great when served with a hearty loaf of bread or dinner rolls.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Pork
Regional Style: Portugese
Other Tag: Quick & Easy