portuguese tomato and sausage soup
Updated on Jun 28, 2016
A hearty soup from chef Emeril Lagasse. If you can't find the Portuguese sausages, try subbing chorizo. Enjoy!
No Image
prep time
30 Min
cook time
45 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 4 slices bacon, diced
- 1/2 pound linguica, finely chopped
- 1/2 pound linguica, cut into 1/4 inch thick slices
- 1/2 pound chourico, finely chopped
- 1/2 pound chourico, cut into 1/4 inch thick slices
- 2 cups chopped red onions
- 1 tablespoon plus 1 t. emeril's original essence
- 1/2 teaspoon crushed red pepper
- 2 tablespoons minced garlic
- 2 - bay leaves
- 8 cups chopped, seeded tomaotes
- 6 cups chicken stock
- - salt and freshly ground black pepper, to taste
- 1/2 cup chopped, fresh cilantro
- - crusty bread, for serving
How To Make portuguese tomato and sausage soup
-
Step 1Cook up the bacon in a pot over medium heat for about 2 minutes. Add the sausages and cook with the bacon until all is browned, about 5 more minutes. Add the onions and Essence and cook, stirring, until the onions are soft, about 5 minutes.
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Step 2Add the crushed red pepper and garlic and cook until they are fragrant, about 30 seconds. Add the bay leaves, tomatoes, and chicken stock and stir to combine well. Bring it to a boil, then reduce heat and simmer for about 30 mintues. Season to taste with the salt and pepper. Stir in the cilantro and ladle into warm soup bowls. Serve with crusty bread.
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