Portuguese Shrimp and Sausage Soup
Dive into the bold and hearty flavors of Portuguese Shrimp and Sausage Soup, a one-pot wonder that's perfect for seafood and spice lovers alike. This comforting soup combines tender shrimp, smoky sausage (such as Linguica or Chorizo), and creamy white beans, all simmered in a rich tomato-based broth infused with smoked paprika, thyme, and a hint of red pepper flakes for gentle heat. The aromatic base of sautéed onions, garlic, and red bell peppers adds depth, while fresh parsley brings a bright, herbaceous finish. Ready in just 45 minutes, this rustic soup is satisfying, easy to make, and pairs beautifully with crusty bread for soaking up every last drop. Whether you're looking for a cozy weeknight meal or a standout dish to impress guests, this Portuguese-inspired recipe delivers big on flavor and simplicity.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces smoked sausage (e.g., Linguica or Chorizo), sliced into rounds
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 14.5 ounces crushed tomatoes
- 4 cups fish stock or chicken stock
- 1 leaf dried bay leaf
- 1 teaspoon smoked paprika
- 0.5 teaspoons dried thyme
- 0.25 teaspoons red pepper flakes (optional)
- 1 pound large raw shrimp, peeled and deveined
- 15 ounces cooked white beans (e.g., cannellini beans), drained and rinsed
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- black pepper, to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced smoked sausage and cook until browned, about 3-4 minutes. Remove the sausage from the pot and set aside.
In the same pot, sauté the chopped onion until softened, about 3-5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced red bell pepper and cook for another 3 minutes.
Add the crushed tomatoes, fish or chicken stock, bay leaf, smoked paprika, thyme, and red pepper flakes (if using). Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes to allow the flavors to meld.
Add the cooked sausage back into the soup, along with the drained white beans. Simmer for another 5 minutes.
Add the shrimp to the pot and cook until they turn pink and are fully cooked, about 3-4 minutes.
Taste the soup and season with salt and black pepper as needed. Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1031 mg | 344% | |
| Sodium | 4694 mg | 204% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 27.7 g | ||
| Protein | 214.1 g | 428% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4689 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
