Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 smoked ham hocks (about 1.5 lb / 680 g)
- 12 oz smoked Portuguese sausage (linguiça), sliced 1/4 inch
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 6 cups low-sodium chicken broth + 2 cups water
- 1 bay leaf, 1 tsp sweet or smoked paprika, 1 tsp dried oregano, 1/4 tsp red pepper flakes
- 2 medium carrots, diced
- 2 cups chopped green cabbage (about 1/2 small head)
- 1 1/4 cups dry elbow macaroni (5 oz)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- Kosher salt and black pepper
- Lemon wedges and 2 tbsp chopped parsley, for serving
Do This
- 1. Brown sausage in 1 tbsp oil over medium-high heat until edges crisp, 5 minutes; set aside.
- 2. Sauté onion and celery 5 minutes; add garlic 30 seconds. Stir in tomato paste 2 minutes; add paprika, oregano, and red pepper flakes.
- 3. Add ham hocks, crushed tomatoes, broth, water, and bay leaf. Boil, then simmer 60 minutes, partially covered.
- 4. Remove hocks, shred meat, discard skin and bones.
- 5. Add sausage, carrots, and cabbage; simmer 15 minutes.
- 6. Stir in beans, macaroni, and shredded ham; simmer 10 minutes until pasta is al dente. Season, rest 5 minutes, serve with lemon and parsley.
Why You’ll Love This Recipe
- A beloved Hawai‘i classic with Portuguese roots: smoky, tomatoey, and deeply comforting.
- Big flavor from ham hocks and linguiça, balanced by bright lemon at the finish.
- Hearty one-pot meal with pasta, beans, and cabbage—perfect for cool nights or potlucks.
- Make-ahead friendly and even better the next day.
Grocery List
- Produce: Yellow onion, celery, garlic, carrots, green cabbage, lemon, parsley
- Dairy: None
- Pantry: Smoked ham hocks, Portuguese sausage (linguiça), crushed tomatoes, tomato paste, chicken broth, elbow macaroni, kidney beans, pinto beans, olive oil, bay leaf, paprika, dried oregano, red pepper flakes, kosher salt, black pepper
Full Ingredients
Meaty Broth Base
- 2 smoked ham hocks (about 1.5 lb / 680 g)
- 12 oz smoked Portuguese sausage (linguiça), sliced 1/4 inch thick
- 6 cups low-sodium chicken broth
- 2 cups water
Aromatics & Vegetables
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 celery ribs, diced (about 1 cup)
- 3 garlic cloves, minced
- 2 medium carrots, diced (about 1 cup)
- 2 cups chopped green cabbage (about 1/2 small head), 1-inch pieces
Tomato & Seasonings
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp sweet or smoked paprika
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional, to taste)
- Kosher salt and freshly ground black pepper, to taste
Pasta & Beans
- 1 1/4 cups dry elbow macaroni (5 oz)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
For Serving
- Lemon wedges (1 medium lemon makes about 2–3 tbsp juice)
- 2 tbsp finely chopped fresh parsley
Step-by-Step Instructions
Step 1: Crisp the Portuguese sausage
Heat a large heavy pot (6–8 quart) over medium-high heat. Add the olive oil and the sliced linguiça. Cook, stirring occasionally, until the edges are browned and some paprika-tinted fat renders, about 5 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving the flavorful drippings in the pot.
Step 2: Build the aromatic tomato base
Add the diced onion and celery to the pot. Cook over medium heat until softened and translucent, about 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add the tomato paste and cook, stirring constantly, until brick red and caramelized, 2 minutes. Sprinkle in the paprika, dried oregano, and red pepper flakes; stir to bloom the spices, 30 seconds.
Step 3: Simmer the ham hocks for a rich broth
Add the ham hocks, crushed tomatoes, chicken broth, water, and bay leaf. Bring to a boil over high heat, then reduce to a gentle simmer. Partially cover and cook for 60 minutes, skimming any foam or excess fat that rises. This infuses the broth with smoky depth while tenderizing the ham.
Step 4: Shred the ham
Use tongs to transfer the ham hocks to a cutting board. When cool enough to handle, pull the meat from the bones and skin, shredding into bite-size pieces (discard skin, bones, and any large fatty pieces). Set shredded ham aside; return the pot to a simmer.
Step 5: Add sausage, carrots, and cabbage
Return the browned linguiça to the pot along with the diced carrots and chopped cabbage. Simmer uncovered over medium heat until the vegetables are tender but still have a little bite, 15 minutes.
Step 6: Cook the pasta and warm the beans
Stir in the elbow macaroni, kidney beans, pinto beans, and the shredded ham. Simmer, stirring occasionally to prevent sticking, until the pasta is al dente, 10 minutes. If the soup becomes too thick, add up to 1 cup hot water or broth to reach a hearty, ladleable consistency.
Step 7: Brighten and serve
Taste and season with kosher salt and black pepper. Turn off the heat and let the soup rest 5 minutes to settle. Ladle into warm bowls, squeeze fresh lemon over each serving (about 1–2 tsp per bowl), and garnish with chopped parsley. Serve extra lemon on the side.
Pro Tips
- Salt toward the end. Ham hocks and linguiça are naturally salty—season after simmering to avoid over-salting.
- Control thickness with pasta. Elbows keep absorbing liquid; if making ahead, cook the pasta separately and add to bowls when serving.
- Skim for a cleaner broth. A quick skim during simmering or a chill-and-lift of the fat cap the next day yields a clearer, lighter soup.
- Use good sausage. A quality smoked Portuguese sausage (linguiça) makes a big difference in aroma and color.
- Balance with lemon. The squeeze at the end brightens the smoky-tomato base—do not skip it.
Variations
- Pressure Cooker: Sauté sausage on Sauté; remove. Add aromatics and tomato paste; cook as directed. Add ham hocks, tomatoes, broth, water, bay leaf. Pressure cook on High for 35 minutes; quick release. Add sausage, carrots, cabbage; simmer on Sauté 10 minutes. Add beans and pasta; simmer 8–10 minutes.
- Lighter Turkey Version: Swap ham hocks for 1 smoked turkey wing and use turkey sausage; proceed as written.
- Vegetable-Forward: Add 1 diced russet potato (3/4 inch) with the carrots, or stir in 2 cups chopped kale during the last 10 minutes.
Storage & Make-Ahead
Refrigerate cooled soup in airtight containers for up to 4 days. The pasta will continue to absorb broth; loosen with a splash of water or broth when reheating. For best texture, cook pasta separately if you plan to store leftovers and add to bowls when serving. Freeze (without pasta, if possible) for up to 3 months; thaw overnight in the fridge and simmer gently to reheat. Always finish with fresh lemon after reheating to revive the flavors.
Nutrition (per serving)
Approximate: 415 calories; 22 g protein; 21 g fat; 34 g carbohydrates; 8 g fiber; 1100 mg sodium. Values will vary based on sausage brand and broth.
