Portuguese Pea Soup with Chouriço: A Hearty One-Pot Recipe

Portuguese pea soup is a hearty soup of sweet green peas, potatoes, and savory chouriço, served hot as a simple lunch or supper. This home-style version uses frozen peas and a partial blend for a thick, textured broth; recipes vary by household and may use fresh peas, different sausages, or extra vegetables.

Ingredients

1 tablespoon (15 ml) extra-virgin olive oil
8 ounces (225 g) fresh Portuguese chouriço, sliced into ¼-inch (6 mm) rounds; see the substitution note if you cannot find it
1 medium yellow onion, about 1 cup (150 g) finely chopped
1 medium carrot, about ½ cup (75 g) diced
2 garlic cloves, about 2 teaspoons (10 g) finely chopped
1 pound (450 g) frozen green peas
12 ounces (340 g) Yukon Gold or other waxy potatoes, about 2 medium, peeled if desired and cut into ½-inch (1 cm) cubes
6 cups (1.4 L) low-sodium chicken broth, or vegetable broth for a meat-free version
1 bay leaf
1 teaspoon (5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (8 g) chopped fresh parsley
1 teaspoon (5 ml) red wine vinegar or lemon juice

Instructions

Prepare the vegetables before heating the pot: chop the onion, carrot, and garlic, and cut the potatoes into evenly sized cubes so they soften at the same rate. Keep the frozen peas frozen until they are needed. Slice the chouriço into thin rounds; if it has a firm casing, remove it only if it is tough or unpleasant to eat.
Set a large, heavy soup pot or Dutch oven over medium heat and add the olive oil. Add the chouriço in a single layer and cook for about 7 minutes, turning the slices once or twice, until browned at the edges and some reddish oil has rendered. If the sausage package identifies it as raw pork sausage, check the thickest pieces with a food thermometer and cook to 160°F (71°C), the USDA FSIS safe minimum for ground pork. Transfer the slices to a plate, leaving the flavorful oil in the pot.
Add the onion and carrot to the pot and cook for 5 minutes, stirring occasionally, until the onion begins to look translucent. Stir in the garlic and cook for 1 minute, just until fragrant; avoid letting it brown. This short sauté builds a savory base without making the garlic bitter.
Add the potatoes, broth, bay leaf, salt, and black pepper. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the broth to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for about 12 minutes, or until the potato cubes are nearly tender when pierced with a knife. A steady simmer is better than a hard boil, which can break up the potatoes before the soup is ready.
Stir in the frozen peas and return the browned chouriço to the pot. Simmer for 7 minutes, until the peas are tender and hot throughout. Frozen peas need only a short cook; boiling them for a long time can dull their color and make their flavor less fresh. If using fully cooked smoked chouriço instead of raw sausage, this simmer warms it through.
Remove the bay leaf. For a thicker, more cohesive soup that still has whole peas and sausage, use an immersion blender for a few short pulses, keeping the head submerged to prevent splashes. Alternatively, ladle about 2 cups (480 ml) of soup into a blender, let it cool briefly, blend until smooth, then stir it back into the pot. Do not fill a countertop blender with steaming soup; work in batches and vent the lid according to the blender’s instructions.
Stir in the parsley and vinegar or lemon juice. Taste and adjust the salt and pepper; the sausage and broth can vary in saltiness, so add salt gradually. If the soup seems thicker than you like, loosen it with hot broth or water, a few tablespoons at a time. Serve while hot.

Tips

Choose the right chouriço. Portuguese chouriço is a seasoned pork sausage, often flavored with paprika and garlic. Fresh or raw chouriço has to be cooked through; check its label and use the thermometer guidance in the instructions. If Portuguese chouriço is hard to find, Spanish-style smoked chorizo or fully cooked kielbasa will work. Spanish chorizo is often firmer and more assertively seasoned, while kielbasa is milder; a pinch of smoked paprika can bring kielbasa closer to the soup’s smoky flavor.
Use low-sodium broth if possible. Chouriço contributes salt and seasoning as it cooks, so regular broth can make the finished soup too salty. If you only have salted broth, leave out the measured salt at first and season near the end, after the sausage has simmered in the pot.
Keep the peas bright. Add frozen peas near the end rather than simmering them with the potatoes from the start. They cook quickly, and the short simmer helps preserve their sweet taste and green color. If the potatoes need longer, wait to add the peas until they are nearly tender.
Blend cautiously and to taste. A few pulses thicken the broth without turning the soup into purée. Blend more if you prefer a smoother texture, or skip blending for a brothier bowl. Take care with hot liquid, especially when transferring it to a countertop blender.

Serving Suggestions

Serve this soup in warm bowls with crusty bread, broa (Portuguese corn bread) if available, or a simple roll for dipping into the broth. A green salad dressed with olive oil and vinegar makes a fresh contrast to the smoky sausage. For a more filling meal, offer extra chouriço slices and chopped parsley at the table, along with black pepper and a small dish of vinegar or lemon wedges so each person can adjust the brightness.

The soup is substantial enough to serve as a main course, particularly when the bowls contain a generous amount of potato and sausage. For a smaller first course, serve modest portions before a light fish or vegetable main. Keep any bread on the side rather than stirring it into the pot, since it quickly absorbs broth and changes the soup’s texture.

Variations

Make it vegetarian: Leave out the chouriço and use vegetable broth. Cook the onion, carrot, and garlic in 2 tablespoons (30 ml) olive oil, then add 1 teaspoon (2 g) smoked paprika with the garlic. The soup will lose the sausage’s savory, meaty flavor, but the paprika supplies a gentle smoky note. Taste carefully for salt, since the sausage is no longer seasoning the broth.

Use fresh peas: Replace the frozen peas with 1 pound (450 g) shelled fresh peas. Their cooking time can vary with size and freshness, so simmer them until tender rather than relying only on the clock; very young peas may cook faster, while larger peas may need a few extra minutes.

Add leafy greens: Stir in 2 packed cups (60 g) thinly sliced kale or collard greens when you add the peas. Simmer until both the peas and greens are tender. This gives the soup a more vegetal character and a sturdier texture. Tender spinach can also be added at the end and stirred just until wilted.

Adjust the thickness: For a rustic, nearly broth-like soup, leave it unblended. For a thicker bowl, blend a larger portion, or mash a few potato cubes against the side of the pot before stirring them in. Avoid adding flour: the peas and potatoes provide enough body without making the broth pasty.

Storage and Reheating

Let the soup stop steaming, then refrigerate it in shallow, covered containers within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The potatoes and peas may soften a little as they sit, and the broth will thicken, so stir in a splash of water or broth when reheating if needed.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe bowl. Stir occasionally so the soup heats evenly, and bring leftovers to 165°F (74°C), checking with a food thermometer. Avoid a prolonged boil, which can break down the potatoes and peas. For longer storage, freeze cooled soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little headspace, thaw it in the refrigerator, and reheat as described; the vegetables may be softer after freezing.

Frequently Asked Questions

Is Portuguese pea soup made with split peas?
This version uses green peas, rather than dried split peas, which gives it a fresh, sweet flavor and a shorter cooking time. Portuguese home recipes vary, and some versions use different peas or vegetables. Dried split peas need a different amount of liquid and a much longer simmer, so they are not a direct swap in this recipe.

Can I use canned peas?
You can, but drain and rinse them first, then add them only for the final 2 to 3 minutes so they heat without falling apart. Canned peas are softer and usually less bright in flavor than frozen peas, so the finished soup will have a more muted color and a softer texture.

What if I cannot find Portuguese chouriço?
Use Spanish-style smoked chorizo or kielbasa as a practical substitute. Both change the seasoning: smoked chorizo is usually more paprika-forward, while kielbasa is milder. A small pinch of smoked paprika helps the milder option, but taste before adding more salt because cured and smoked sausages differ in saltiness.

Can I make the soup ahead?
Yes. You can make it a day ahead and refrigerate it promptly; the flavors will mingle, and the soup may thicken as the potatoes cool. Reheat it gently to 165°F (74°C), stirring and adding broth or water as needed. For the brightest pea color and texture, avoid simmering it for a long time during reheating.

Should I blend all of the soup?
No. A partial blend is a useful middle ground: it thickens the broth while keeping visible peas, potatoes, and sausage in each bowl. If you like a smooth soup, blend it in batches with care. If you prefer distinct ingredients and a lighter broth, skip blending altogether.

Can I use water instead of broth?
Yes. Water keeps the soup’s flavor simple and lets the chouriço stand out, though the broth will be less savory. If using water, be especially careful to season gradually and taste at the end. The browned sausage and vegetables still contribute flavor, and parsley with a little vinegar or lemon helps lift the finished soup.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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