Author Kitty Greenwald learned to make this simple, soothing soup from her childhood nanny, a Portuguese woman named Olivia Ferreira.
For the most authentic results, seek out Portuguese-style chouriço which is available online from the domestic brand Michael’s or from Portugalia Marketplace. This sausage is neither as firm nor as cured as Spanish-style chouriço; to ensure that the meat holds together in rounds, Olivia advises slicing the sausage before removing its casing. This sausage contributes a fair amount of salt to the broth; to avoid overseasoning, refrain from adding additional salt until just before serving.
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