Portuguese Linguiça and Cabbage Soup

Heat a heavy stockpot or Dutch oven over medium heat with a drizzle of olive oil. Add 1 lb sliced linguiça sausage and cook for 5 to 7 minutes until golden-brown on both sides. Transfer sausage to a plate using a slotted spoon, leaving the rendered fat in the pot.

Reduce heat to medium-low. Add 1 diced yellow onion and 2 minced garlic cloves to the hot sausage oil. Sauté for 3 to 4 minutes until soft and translucent, scraping up the caramelized fond from the bottom of the pot.

Add chopped green cabbage, 2 cups broth, 2 cups water, 1 can diced tomatoes with juice, 1 tsp smoked paprika, 1 tsp oregano, salt, pepper (and optional diced potatoes, carrots, or beans). Bring to a boil, then reduce heat to low, cover, and simmer gently for 20 to 25 minutes until cabbage is tender.

Uncover the pot and return the reserved cooked linguiça slices to the soup. Simmer uncovered for 10 minutes to reheat the sausage and unify the broth flavors. Adjust salt and pepper to taste.

Ladle steaming soup into deep bowls. Serve immediately alongside thick slices of crusty artisan bread or warm sourdough rolls.