I love recipes that are big on flavor but low on effort, and this chorizo soup is exactly that. It’s hearty, warming, and comes together in no time. With spicy chorizo, creamy white beans, and fresh spinach, it’s a simple, healthy meal that’s perfect for those cold winter days.
In This Article
- Why You’ll Love This Recipe!
- Recipe Card
- Ingredients for My Chorizo Soup
- How To Make the Perfect Chorizo Soup
- Variations of Your Chorizo Soup
- Frequently Asked Questions
- More recipes with white beans
Why You’ll Love This Recipe!
What I particularly like about this chorizo soup is how easy it is to prepare and yet still develops an intense flavor. The combination of the spicy chorizo sausage, creamy white beans and fresh spinach creates a well-rounded taste that the whole family will enjoy.
With lots of my soup recipes, I recommend making a double batch. It keeps beautifully in the fridge and is super easy to reheat or freeze. Honestly, it often tastes even better the next day once the flavors have had time to meld, so it’s perfect to have on hand for a quick dinner.
Recipe Card
Creamy White Bean Soup with Spinach and Chorizo
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Ingredients
- 9 oz chorizo or spicy sausages, such as salsiccia 250 g
- 1 tbsp olive oil
- 2 onions sliced
- 3 celery stalks sliced
- 3 carrots thinly sliced
- 1 garlic clove minced
- 2 tbsp tomato paste
- 1 can large white beans 15 oz, drained
- 1/3 cup sundried tomatoes chopped
- 3 springs thyme
- 6 cups vegetable broth 1.5 L
- 2/3 cup heavy cream 150 ml
- 3 handfuls fresh baby spinach
- 2.5 oz grated Parmesan 75 g
- Salt and pepper
Instructions
- Remove the casing from the chorizo or sausages and cut the meat into small pieces. Heat the olive oil in a medium-sized pot over medium to high heat. Fry the chorizo for 5 minutes until nicely browned.
- Add the onions, celery, and carrots and sauté for 2 minutes, stirring constantly. Add the garlic and tomato paste, mix well, and cook for another 2 minutes.
- Add the drained beans and and sundried tomatoes.
- Pour in the vegetable broth, add the thyme and simmer over low heat for 30 minutes, or up to 1 hour if you want an even creamier soup.
- Remove the thyme sprigs, then stir in the cream, Parmesan, and spinach. Season with salt and pepper. Let simmer gently for another 2 minutes until the spinach wilts.
- Serve hot, garnished with extra Parmesan and fresh thyme leaves if desired.
Notes
To reheat, gently warm over low heat, stirring occasionally, until heated through.
The soup can also be frozen, but without the cream and preferably without the spinach. Simply add these ingredients fresh when serving. Thaw overnight in the refrigerator and then warm over low heat.
Nutrition
Ingredients for My Chorizo Soup
You really don’t need many ingredients for this recipe. With a few good basics, you can make a super flavorful soup. Here are my quick tips on the individual ingredients:
- Chorizo: Chorizo is a spicy, lightly smoked Spanish sausage and really adds a lot of flavor to the soup. If you don’t have any, you can easily replace it with sausage meat or Italian salsiccia with a little dried chilipepper.
- White beans: I really like white beans because they are filling and make the soup rich in protein. I use tinned beans here – it saves time and works perfectly.
- Vegetables: As is often the case with my soups, I use onions, carrots and celery as a base.
- TomatoesA tin of tomatoes in chunks. In summer you can use fresh tomatoes.
- Herbs: Thyme works wonderfully here, optionally also a bay leaf. I like a few fresh thyme leaves on top for serving.
- Vegetable stock: I use either my homemade vegetable stock or a good quality ready-made one.
- Parmesan and cream: The Parmesan gives the soup depth, the cream makes it nice and creamy. I use a cream with 15% fat – just right, without making the soup too heavy.
How To Make the Perfect Chorizo Soup
With a few simple tips, you can make this soup particularly aromatic, creamy and full of flavor.
- Fry the chorizo well: Take your time to brown the sausage nicely to trigger the Maillard reaction and create aromatic roasted flavors at the bottom of the pot.
- Cook slowly: Allow the soup to simmer gently so that the flavors develop fully.
- Prepare in advance: This soup tastes even better if it is prepared the day before. On the day of serving, simply add the cream and spinach just before serving and heat through.
Variations of Your Chorizo Soup
This chorizo soup can be easily modified to suit your taste:
- Vegetarian version: Replace the chorizo with a vegetable mince, which you can refine with some chili flakes and smoked paprika.
- With lentils: Replace the white beans with green cooked Puy lentils (for texture) or red lentils (for a creamier consistency).
- Variation with kale: Similar to a Tuscan soup, you can replace the spinach with fresh raw kale.
Frequently Asked Questions
Yes, this is no problem. Simply replace the chorizo with a spicy plant-based alternative, such as vegan chorizo or smoked tofu. This will keep the soup nice and aromatic and creamy even without meat.
Canned white beans are practical and give a creamy result. Alternatively, you can use green Puy lentils or red lentils.
In any case – the soup often tastes even better if it is prepared the day before. Add the cream and spinach just before serving.
The soup will keep in the fridge for up to 3 days. Seal tightly in an airtight container. It is also suitable for freezing – preferably without cream and spinach, which you can add fresh later.
More recipes with white beans
- White bean soup with parmesan
- White bean soup with tomatoes
- White beans with tomato sauce
Creamy White Bean Soup with Spinach and Chorizo
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