Chorizo Soup

5 from 4 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

This spicy chorizo soup is a quick, easy, one-pot wonder with loads of cozy flavor! It’s hearty like a stew, filled with rice and beans, tangy tomatoes, savory herbs, and juicy sausage in every bite.

If you love this warming chorizo bean soup, you should give my Louisiana red beans and rice a try, too! You might also like this hearty stuffed pepper soup.

Overhead view of a ladleful of chorizo soup held over a large pot.


 

I’ve always been a little cautious when shopping for chorizo. I like sausage with a little fire, but not the kind that takes a gallon of water to put out, if you catch my drift. Luckily, the ground Spanish chorizo I picked up the other day livened up this chorizo soup without sending it into a five-alarm situation. The whole soup came together in my Dutch oven in a little over 30 minutes. With a little garlic, onion, and some simple seasonings, the flavors turned out freakin’ delicious!

Why You’ll Love This Chorizo Soup Recipe

  • Flavor-packed. As it turns out, all you need to do to pack a ton of flavor into a pot of soup is add some spicy sausage. Without too many ingredients, this soup tastes like it came out of a restaurant kitchen.
  • Filling. I demolished a bowl as a meal by itself. It’s warm and comforting, packed with juicy sausage, hearty beans, and rice in a savory, tomato-y broth.
  • One pot. You cook the veggies and ground sausage and combine the soup ingredients all in the same pot!
Overhead view of a bowls of chorizo soup garnished with a lime wedge and fresh cilantro, next to a glass of water.

What Is Chorizo?

Chorizo is a type of Spanish pork sausage. You’ll often find it dried and cured in casings, but you can also buy raw ground chorizo like I use for this recipe. Most chorizo recipes have pork seasoned with smoked paprika and garlic, which gives the sausage a distinctive, spicy flavor. I love using it in soups and other one-pot recipes like my sausage and peppers skillet.

Ingredients for chorizo soup with text labels overlaying each ingredient.

Soup Ingredients

Here are some notes on the ingredients needed to make this spicy Spanish chorizo soup. Scroll down to the recipe card for a printable list with amounts.

  • Onion and Garlic – Our must-have aromatics. Dice up any mild onion, such as yellow onion or shallot, and I recommend freshly chopped garlic.
  • Chorizo Sausage – I use ground chorizo that comes in casings and remove the casings before I cook it. Feel free to use hot or mild chorizo.
  • Tomatoes – Canned diced tomatoes work well, or you can use roughly chopped fresh tomatoes if you’d like.
  • Beans – These can be any canned beans you’d like. Cannellini beans, lima beans, pinto beans, Great Northern beans, and kidney beans are all great choices. Remember to drain and rinse your canned beans well before you use them.
  • Beef Stock – Or chicken stock, but the flavor won’t be as rich. I like to cook with low-sodium broth since it makes it easier to adjust the seasoning to taste.
  • Rice – Uncooked white, brown, or wild rice all go well in this soup. You could even swap the rice for quinoa or cauliflower rice. Keep in mind the cooking times will be different.
  • Herbs – I usually sprinkle some dried parsley into the soup when cooking, and garnish my bowls with fresh parsley or cilantro afterward. A squeeze of lime also does wonders for the flavors!

How to Make Chorizo Soup

It’s quick to make this chorizo bean soup on the stovetop. I’m sure you could also make this recipe in another cooking contraption, too, like the Instant Pot or slow cooker. Maybe I’ll try that next! For now, follow these easy steps. You’ll find printable instructions in the recipe card after the post.

  1. Sauté the veggies. Take out a big soup pot and get your onions and garlic cooking with melted butter.
  2. Add chorizo. Next, stir in your chorizo sausage, breaking it up while it cooks. Don’t forget to season with salt and pepper.
  3. Combine. After a few minutes, add the tomatoes, beans, and a little dried parsley. Then, pour in beef broth, plus some water, and bring the pot to a boil.
  4. Add rice. When the soup is boiling, add the rice. Lower the heat and let that simmer under the lid for about 15 minutes. 
  5. Serve. Your chorizo soup is ready to serve once the rice is cooked through. Dish up with lime wedges and fresh parsley, and enjoy!
A spoon resting in a pot of chorizo soup.

Tips & Variations

  • Make-ahead. When I know I’ll be making this soup in advance, I’ll leave the rice out until I’m ready to serve it. This way, I can toss in cooked rice without having to worry about it becoming mushy over time.
  • Substitute the beans. Swap the white beans in this recipe for chickpeas or lentils. You might also like this lentil and chorizo soup.
  • Add bacon. Sauté diced bacon at the same time as the ground chorizo for an added layer of flavor (and extra protein!).
  • More veggies. Get creative with the vegetables you add to this soup. Go the Southwestern route with charred corn, bell peppers, and chopped butternut squash. Or, give your chorizo soup some Mediterranean flair with spinach, zucchini, or kale.

Serving Suggestions

I love bowls of chorizo soup topped with fresh lime wedges. A squeeze of lime really brings out the spicy flavors, alongside a sprinkle of fresh chopped herbs, like parsley or cilantro. For another tasty garnish, try freshly grated parmesan or crumbled feta

Whenever I’m craving a cozy dinner, I’ll serve this soup with a side of cornbread, baguette slices, or focaccia for dunking. Other times, it goes great with something fresh and green, like a Mediterranean salad or a creamy cucumber salad.

Overhead view of a bowl of chorizo soup garnished with a lime wedge and fresh cilantro, next to a glass of water.

How to Store and Reheat Leftovers

  • Fridge. This chorizo soup stores great in the fridge for up to 4 days. Make sure to keep it in an airtight container.
  • Reheat. Warm servings of soup in the microwave or on the stovetop until they’re hot throughout.
  • Freeze. If you’d like to freeze this soup, wait until it’s completely cool, and then freeze it for up to 3 months. Defrost it in the fridge before you reheat it.

More Cozy Soup Recipes

Pin this now to find it later

Pin It
5 from 4 votes

Chorizo Soup

This spicy chorizo soup is a quick and easy, one-pot wonder full of YUM! With hearty beans and rice, tangy tomatoes, savory herbs, and juicy sausage in every bite.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients 

  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, chopped
  • 1 pound ground chorizo, see note
  • salt and freshly ground black pepper, to taste
  • 15 ounces canned diced tomatoes
  • 15 ounces canned beans, any variety, rinsed and drained
  • 2 teaspoons dried parsley
  • 2 cups beef stock
  • 2 cups water
  • ½ cup rice, uncooked
  • chopped fresh parsley or cilantro
  • lime wedges, optional
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Saute the veggies. Melt butter in a Dutch oven or a soup pot. Add diced onion and cook for 1 minute. Stir in garlic and continue to cook for 30 seconds, stirring occasionally.
  • Cook the sausage. Add the chorizo and season with salt and pepper. Cook over medium-high heat for 4 to 5 minutes, or until browned, breaking up the meat while it cooks.
  • Combine. Stir in the diced tomatoes and beans. Season with dried parsley and continue to cook for 2 minutes. Add beef stock and water; bring to a boil, stirring occasionally.
  • Add rice. Stir in the rice and reduce heat to a simmer. Cover and cook for 12 to 15 minutes or until the rice is thoroughly cooked. Remove from heat.
  • Serve. Ladle soup into bowls; add fresh lime juice from one small wedge, sprinkle with parsley or cilantro, and serve.

Equipment

Notes

  • Chorizo option: You can also use chorizo sausage sold in casings and remove the casings when cooking.
  • Beans: Make this soup with any beans you’d like. You can use pinto beans, Great Northern beans, kidney beans, etc.

Nutrition

Serving: 1.5cups | Calories: 176kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 382mg | Potassium: 506mg | Fiber: 5g | Sugar: 4g | Vitamin A: 201IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Did you make a recipe? Leave a rating

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




23 Comments

  1. Claude says:

    CAN I FREEZE THE LEFT OVER

  2. Neil McCarron says:

    Best soup recipe I’ve tried yet,
    Added bacon, used slightly less chorizo.

  3. Uze DaFarce says:

    Has anybody tried this with fresh made Mexican Chorizo? I think I am going to just go ahead and try it, but wondered if someone might have tips.

    1. Katerina Petrovska says:

      Hi!
      I’m sure that will work out. I don’t see why it would be any different. You just want to make sure that the chorizo is cooked through.

  4. Tabitha Good says:

    I made this for dinner today. I have to say, I didn’t have high expectations, but it was DELICIOUS. I only had 12 oz of chorizo and used garlic powder (Didn’t habe garlic on hand). Other than that, I followed the recipe exactly and was very impressed. Next time I will double it for sure. Thank you

  5. Susan Smith says:

    Love this soup always make a double serving. I do cook the rice on the side so that it doesn’t soak up all the broth.

  6. Gracie Branon says:

    Does anyone know how many this recipe is made for? I’m making this for my class of 30 people and need enough for everyone! Thank you.

    1. Katerina Petrovska says:

      Hi Gracie! This is enough for 4 to 6 people, so I think it should be okay if you make about 4 to 5 times the amount.

  7. Dea says:

    Is it possible to get the nutritional information for this recipe? Thank you.

  8. Beverly says:

    How long does this keep in the refrigerator? I made a pot Friday night and was hoping to finish it off tonight, Tuesday. I would hate to throw it out.

    1. Katerina Petrovska says:

      Hi Beverly! 2 to 3 days is how long I keep all soups in the fridge. My suggestion would be to smell it, and if it doesn’t smell iffy, it should be okay. I hope that helps!

  9. Sandra | Sandra's Easy Cooking says:

    Seriously, I wish if I could sit down and eat with you! What a lovely soup…so delicious, vibrant and hearty!! LOVEEE it!!!