Begin by adding a small drizzle of olive oil into a deep pot. Heat over medium/high heat and then add in the chouriço. Fry for about three minutes and then scoop out the chouriço, and place into a bowl and set aside.
In the same pot, add in the stew beef and use the oil and fat released from the chouriço to cook the beef. Once mostly browned, add in the onion and sauté for about two minutes.
Pour in the chicken stock and cook over medium/high heat until slightly at a boil. Add in the potatoes and the chouriço and continue to cook over medim/high heat. If it starts to boil too much, lower the heat to medium to keep it at a simmer.
After about forty minutes, add in the carrots , collard greens and the swiss chard. If not enough liquid in the soup, add in a cup or two of boiling water. Taste the soup and season with salt if needed. Simmer for another thirty to forty minutes.
Twenty minutes before the soup is done cooking, bring a pot of salted water to a boil and cook the elbow pasta as per the package instructions.
Add as much of the elbow pasta as you prefer into a dish and top with ladleful's of the soup and enjoy!