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portuguese sopas

(1 rating)
Recipe by
Tara Pacheco
Fall River, MA

There are many versions of this soup out there. You will find soups of this kind at many Portuguese feasts, served over crusty bread. We like to dunk our bread in the soup at our home :)

(1 rating)
yield serving(s)
prep time 15 Min
cook time 3 Hr

Ingredients For portuguese sopas

  • 3/4 c
    tomato sauce
  • 1/4 c
  • 1 c
    sweet white wine
  • 1/4 tsp
    hot red pepper
  • 1 tsp
    minced garlic
  • 1 tsp
    onion powder
  • 1/2 tsp
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    black pepper
  • 1/4 tsp
  • 1/4 tsp
  • 3-4
    bay leaves
  • 3 1/2 lb
    pork shoulder roast
  • 1 stick
    chourico or linguica (optional)
  • 2 1/2 c
    fresh kale, chopped
  • 1 c
    ditalini pasta
  • 1 can
    red kidney beans
  • 6-8 c

How To Make portuguese sopas

  • 1
    Trim your pork shoulder of any thick, fatty outer skin. Then place whole roast in a large pot. Mix the first 12 ingredients (tomato sauce to bay leaf) together in a mixing bowl, and pour on top of the meat.
  • 2
    Cover and simmer over low heat for about 2 - 2 1/2 hours, or until meat falls easily off the bone. Shred chunks of the pork meat off the bone and into the pot.
  • 3
    Next, add chourico meat if you will be using it, beans, pasta, and chopped kale. Pour enough water into your pot to make a juice. Cover, and allow to cook over low heat for additional 30 minutes.

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