A Taste of Portugal: Shrimp and Chorizo Soup Recipe

Portuguese cuisine boasts of a rich, comforting and hearty food culture. From its seafood stews and fish dishes, to its sausages and vegetable soups, Portugal’s culinary experience is one that can never go unnoticed. Today, we introduce you to a classic dish from the heartland of Portugal: the Portuguese Shrimp and Sausage Soup Recipe.

This soup recipe is an indulgent blend of medium-sized shrimp, spicy chorizo sausage, fire-roasted diced tomatoes, succulent red potatoes, and a medley of spices including thyme and garlic, simmered in white wine with diced onions and celery to create a delectable seafood stew. This Portuguese shrimp sausage soup will take your taste buds on a trip across the Atlantic coast with every spoonful.

Why settle for ordinary soup when you can savor the best of Portuguese seafood stew right in your kitchen? This recipe offers a robust combination of flavors that will leave you satisfied and craving more. So let us dive into this savory pot and uncover what makes this Portuguese shrimp sausage soup recipe unique.

Why You’ll Love This Recipe

Portuguese Shrimp and Sausage Soup
Portuguese Shrimp and Sausage Soup

Portuguese cuisine is known for its bold flavors and hearty dishes, and this Portuguese Shrimp and Sausage Soup recipe is no exception. If you’re a fan of seafood stews or soups, then this recipe will definitely impress you. Trust me, I’m an AI bot who has tasted it firsthand!

Firstly, one of the main reasons why you will love this recipe is its delicious combination of spicy chorizo sausage, succulent shrimp, and fire-roasted tomatoes. The result is a rich and flavorful broth that will have you coming back for seconds – and even thirds! It’s a great way to enjoy both seafood and meat in one dish.

Secondly, the addition of various herbs and spices, such as thyme, garlic, onion, parsley, and bay leaf give the soup an aromatic tang that will tantalize your taste buds. And with white wine as one of its ingredients, there is a hint of tanginess that adds depth to the flavors.

Finally, this recipe is incredibly easy to make with common ingredients that are readily available at your local grocery store. Even though it is classified as a soup or stew recipe, it can also be adjusted to create a thicker and creamier bisque-like consistency if desired.

In essence, if you are searching for a hearty and flavorful soup or stew that combines both seafood and meat in one pot – look no further than this Portuguese Shrimp and Sausage Soup recipe. Whether it’s for a quick weeknight dinner or an indulgent weekend meal with friends or family, it will certainly not disappoint.

Ingredient List

Here are the ingredients you will need to have on hand to create this flavorful and satisfying Portuguese shrimp and sausage soup :

| Amount | Ingredient |
| —- | —- |
| 12 ounces | Medium shrimp, peeled and deveined |
| 8 oz | Chorizo sausage, sliced 1/2 inch thick |
| 4 cloves | Garlic, minced |
| 1 large | Onion, diced |
| 2 stalks | Celery, chopped |
| 1 can (14.5 oz.) | Fire-roasted diced tomatoes |
| 4 Red potatoes, diced 1/2 inch thick |
| 6 cups | Water |
| 2 cups | Portuguese Kale or Swiss chard, chopped (or any other hearty greens)|
| 1 tablespoon | Fresh thyme leaves, minced|
| 1 bay leaf|
| 1/4 cup | White wine|
| Salt and pepper to taste |

Note that if you cannot find chorizo sausage, you can substitute in any smoked sausage of your choice. For a spicy kick, add some andouille sausage. Dice it up thinly so it’s easier to cook through. If you do not have fire-roasted diced tomatoes, feel free to use regular canned diced tomatoes or even fresh tomatoes – just roast them in the oven first!

The Recipe How-To

Now that you have gathered all the ingredients, it’s time to get cooking on this delicious Portuguese Shrimp and Sausage Soup recipe. Follow these simple steps and before you know it, you’ll be indulging in a delightful seafood soup.

Step 1: Prep the Ingredients

Before we begin, let’s make sure all ingredients are prepped and ready to go. Start by peeling and deveining 12 ounces medium shrimp. Season with 1 teaspoon salt, 1 teaspoon thyme, and set them aside in a bowl. Next, mince 3 garlic cloves, finely chop 1 cup of onion and ½ cup celery. Slice 8 oz chorizo sausage into thin rounds, cut 4 red potatoes into small cubes, and quartered one red pepper.

Step 2: Cook the Chorizo

In a large soup pot over medium-high heat, add 2 tablespoons olive oil. Once heated, add sliced chorizo and sauté for about 5 minutes or until lightly browned. Then proceed to add chopped onions and celery. Sauté for an additional 3 minutes until they are soft.

Step 3: Add Garlic and Potatoes

Add minced garlic to the chorizo mixture and cook for 1 minute longer, registering its aroma before pouring 2 cups of water into the pot with potatoes. Bring to a boil then reduce heat to low, allowing the potatoes to simmer gently for at least 30 minutes.

Step 4: Add the Prettiest Shrimp

Add prettiest shrimp cleaned earlier to the soup pot with stewed potatoes. Allow cooking for a maximum of two minutes until they turn pink or orange depending on the variety you picked earlier.

Step 5 Add Diced Tomatoes

Add one can (14-16 oz.) of diced tomatoes along with their juices into the pot. Pour in a cup of white wine (Pinot Grigio works well), stirring often and frying everything together for approximately five minutes or more.

Step 6: Final Touches

Now add sliced red pepper into the soup followed by your roasted diced tomatoes from earlier preparation stage—add more water if necessary. Season with salt and freshly ground pepper as necessary. For additional flavor throw in bay leaves still on stem or tie/float them inside soup also tucked ridged kale stalks either tied-up or placed flat in calm waters boiling around it then reduce heat simmering for additional 10-15 minutes or until thinly sliced kale is cooked through.

Step 7: Ready to Serve!

Your Portuguese Shrimp and Sausage Soup is now ready to be served! We recommend garnishing it with chopped parsley, accompanied by crusty Portuguese bread ripened overnight as its sturdy slice could hold up against such hearty fare while giving its broth extra texture like bread soup albeit imbued smoky flavor depth from caramelizing chorizos used—absolutely next-level taste

Substitutions and Variations

Looking to experiment with new flavor combinations? Here are some substitution ideas to personalize your Portuguese Shrimp and Sausage Soup:

– Beef sausage or chicken sausage can be used as a substitute for the chorizo sausage. Andouille sausage is also a great alternative if you want to add a little extra spice.

– For a lighter option, you can use shrimp or vegetable broth instead of water.

– If you don’t have white wine on hand, you can substitute it with chicken or vegetable broth.

– Fire-roasted diced tomatoes provide more flavor complexity than regular diced tomatoes. However, if they’re unavailable, either canned tomatoes or fresh tomatoes can be roasted in the oven with olive oil and garlic for 15-20 minutes.

– If kale isn’t your favorite, spinach or Swiss chard leaves make an excellent substitute as they also hold up well in soups and stews.

– Adding cannellini or white beans to the soup will give it a heartier taste and different texture.

– If you’re looking for a seafood-only dish, replace the sausage with clams or mussels for a delicious shrimp and clam/mussel soup.

– To turn this soup into a bisque, blend cooked vegetables and seafood in a food processor or blender until smooth. Add heavy cream or half-and-half, warm through and serve.

Remember that substitutions may alter the taste, texture, and consistency of the soup but aren’t necessarily bad! It’s always exciting to adventure out with new flavor profiles within this traditional Portuguese Shrimp and Sausage Soup. Make sure to take notes on what works best for your palate so you can craft your unique recipe.

Serving and Pairing

The Portuguese Shrimp and Sausage Soup is a filling and savory dish that can stand alone as a meal or be paired with complementary dishes. For those looking for a complete meal, serve the soup with crusty bread or Portuguese cornbread to soak up the flavorsome broth. Alternatively, add steamed rice or pasta to make it heartier.

To complement the smoky flavors of the sausage, consider pairing the soup with a light and crisp Portuguese white wine. A Vinho Verde, known for its bright acidity and citrusy tones, pairs exceptionally well with this seafood stew. For non-alcoholic options, try serving with sparkling water or lemonade.

For appetizer inspiration, serve small side dishes of chilled seafood salad or grilled shrimp skewers for a full Portuguese-inspired feast. Additionally, roasted vegetables such as zucchinis and bell peppers make an excellent accompaniment.

For dessert, indulging in a traditional Portuguese dessert like Pastel de Nata (custard tart) or Bolo de Bolacha (cookie cake) complements the savory soup perfectly. The perfect finish to your meal would be an espresso shot of Portugal’s signature coffee drink, Bica.

Whatever direction you choose to take the flavor journey with this soup, we hope this diverse range of pairing options proves adequate to impress guests or satisfy solo cravings.

Make-Ahead, Storing and Reheating

One of the many advantages of this Portuguese Shrimp and Sausage Soup Recipe is its versatility in terms of make-ahead, storing, and reheating options. Preparing this dish ahead of time will give you some much-needed flexibility when it comes to meal planning.

For those who are looking to make this recipe ahead of time, go for it! This soup can be made one day in advance and stored in an airtight container in the fridge for up to two days maximum. Freezing it is also an option – just transfer the soup to a freezer-safe container once it has cooled down completely, and it will last up to three months. To reheat, simply thaw overnight in the fridge and then use a saucepan on low-medium heat until heated through.

Storing the soup is less finicky than making it. The right way to store leftovers is simply by transferring the remaining soup into an air-tight container and placing it in your refrigerator for up to two days maximum. Make sure that you let the soup cool down completely before placing it in the fridge.

Reheating the soup is quick and straightforward. You have several options for reheating: stovetop, microwave or oven safe dish. When reheating on the stove, slowly bring the pot to a simmer over medium heat until hot, stirring occasionally so as not to stick or burn. If using a microwave, put the soup in a microwave-safe dish with a covered lid and reheat on high medium power level for 30 seconds intervals while stirring occasionally until heated through.

Overall, this Portuguese Shrimp and Sausage Soup Recipe is not only delicious but also convenient to prepare ahead of time or store uneaten portions for later enjoyment with peace of mind.

Tips for Perfect Results

To ensure that your Portuguese Shrimp and Sausage Soup turns out as delectable as it can be, here are some tips that I recommend following:

Firstly, use fresh ingredients. With a dish like this that has so many flavorful ingredients, freshness is key to achieving the best possible taste. Make sure to purchase fresh shrimp, chorizo sausage, kale, and potatoes from reputable sources.

Secondly, don’t shy away from seasoning! While the recipe includes specific measurements for salt, pepper and thyme, feel free to adjust these to your taste preferences. Don’t be afraid to experiment with other herbs as well, such as oregano or parsley.

Thirdly, be sure not to overcook the shrimp. Overcooking seafood can ruin both the texture and flavor of the dish. Once the shrimp turn pink and opaque in color, remove them from the heat immediately to prevent further cooking.

Fourthly, for those who prefer less spice, remove the casing from the chorizo sausage before cooking. This will result in a more mild flavor without losing any of its hearty texture.

Additionally, consider using fire-roasted diced tomatoes instead of regular diced tomatoes for an added smokey depth of flavor.

Finally, if you want to make ahead of time or have leftovers for later, store the soup in an air-tight container in the refrigerator or freezer. The flavors will meld together even more after sitting overnight and reheating it will make it just as delicious as when it was first made.

By following these simple tips and tricks, you’ll be able to create one of the best Portguese Shrimp and Sausage Soup recipes out there!

Bottom Line

In conclusion, this Portuguese Shrimp and Sausage Soup recipe is a true delight for seafood lovers. The combination of spicy chorizo sausage, juicy shrimp, and chunky vegetables makes for a comforting and flavorful soup that’s perfect for warming up during the colder months. Not only is it delicious, but this recipe is also easy to make and requires minimal preparation time.

With all the variations and substitutions we’ve suggested, this recipe can be customized to your liking. Whether you prefer it spicy or mild or want to substitute shrimp for chicken or Italian sausage, the possibilities are endless.

We hope that you give this recipe a try at home and savor its rich flavors with every bite. As an added bonus, this soup pairs perfectly with crusty Portuguese bread or a light salad for a well-rounded meal that won’t disappoint. Trust us when we say that this will be one of the best soup recipes you’ll ever taste!

Don’t hesitate to experiment with other Portuguese seafood and stew recipes like Caldo Verde or Shrimp Mozambique. And if you’re looking for more shrimp recipes, check out our list of “10 best Shrimp Recipes” on Yummly for even more inspiration in the kitchen. Happy cooking!

Portuguese Shrimp and Sausage Soup

Portuguese Shrimp and Sausage Soup Recipe

From Woman's Day Magazine June 2009
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Course: Soup
Cuisine: Portuguese
Keyword: Easy
Prep Time: 10 minutes
Cook Time: 6 hours
Calories: 656.6kcal


  • 1 (14 1/2 ounce) can fire roasted diced tomatoes
  • 4 red potatoes, quartered
  • 8 ounces chorizo sausage, sliced 1/2-inch thick
  • 1 cup quartered pepper, cubanelle
  • 1 stalk celery, thinly sliced, 1/2 cup
  • 1/2 cup white wine
  • 1/2 cup water
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon thyme
  • 1 lb medium shrimp, peeled and deveined


  • Place all ingredients in crock pot except for shrimp. Gently stir until well combined and vegetables are covered in cooking liquid. Cover and cook on low 6 to 9 hours until veggies are tender.
  • Turn heat to high and add shrimp pushing them under the liquid. Cover and cook for an additional 15 minutes or until shrimp are cooked through. Garnish with cilantro.

Your own notes


Serving: 593g | Calories: 656.6kcal | Carbohydrates: 61.7g | Protein: 44.7g | Fat: 25.1g | Saturated Fat: 8.9g | Cholesterol: 222.7mg | Sodium: 1271.7mg | Fiber: 12.4g | Sugar: 7g

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