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Portuguese Tomato And Sausage Soup

  • Yield: About 3 quarts, 12 servings


  • 4 slices bacon, diced
  • 1/2 pound linguiÁa, finely chopped, and 1/2 pound linguiÁa, cut into 1/4-inch-thick slices
  • 1/2 pound chouriÁo, finely chopped, and 1/2 pound chouriÁo, cut into 1/4-inch-thick slices
  • 2 cups finely chopped red onions
  • 1 tablespoon plus 1 teaspoon Emeril's Original Essence
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons minced garlic
  • 2 bay leaves
  • 8 cups chopped seeded tomatoes
  • 6 cups Chicken Stock
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup finely chopped fresh cilantro


  • Crusty bread, for serving
  • Cook the bacon in a medium pot over medium heat for about 2 minutes. Add the sausages and cook with the bacon until browned, about 5 more minutes. Add the onions and Essence and cook, stirring often, until the onions are softened, about 5 minutes. Add the crushed red pepper and garlic and cook until fragrant, about 30 seconds. Add the bay leaves, tomatoes, and Chicken Stock and stir to combine. Bring to a boil, reduce the heat, and simmer for about 30 minutes. Season to taste with salt and black pepper. Stir in the cilantro, ladle into warm soup bowls, and serve with crusty bread.