Vibrant, smoky, and speedy—chorizo soup is the weeknight hero you didn’t know you needed. Packed with bold flavor from spicy sausage, these 19 quick recipes transform minimal effort into maximum comfort. Ready in under 30 minutes, they’re perfect for busy evenings when only a hearty, warming bowl will do.
Chorizo and Chickpea Soup
Chorizo and chickpea soup is a hearty, smoky one-pot meal that comes together in under 30 minutes. With the bold flavors of cumin and smoked paprika, this quick weeknight soup will become a staple in your kitchen.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Olive oil – 2 tbsp
- Chorizo – 8 oz, sliced into rounds
- Yellow onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Ground cumin – 1 tsp
- Smoked paprika – 1 tsp
- Canned chickpeas – 15 oz, drained and rinsed
- Chicken broth – 4 cups
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced chorizo and cook until browned and crisp, about 5 minutes, stirring occasionally. (Tip: Let the chorizo render its fat for deeper flavor.)
- Use a slotted spoon to transfer chorizo to a plate; set aside.
- Add diced onion to the pot with the rendered fat. Cook until softened, about 4 minutes.
- Add minced garlic, ground cumin, and smoked paprika. Stir constantly for 30 seconds until fragrant. (Tip: Do not let the spices burn, or they will become bitter.)
- Add the drained chickpeas and chicken broth. Stir to combine. (Tip: Rinse canned chickpeas thoroughly to remove excess sodium and improve texture.)
- Bring the soup to a boil, then reduce heat to low and simmer for 10 minutes.
- Return the cooked chorizo to the pot. Season with salt and black pepper.
- Simmer for another 5 minutes to let the flavors meld. Taste and adjust seasoning if needed.
- Ladle into bowls and serve hot.
Spoon this soup into bowls and enjoy the rich, smoky broth with tender chickpeas and savory chorizo. It's perfect for a chilly weeknight dinner, and a squeeze of fresh lime or a sprinkle of cilantro would brighten the flavors even more.
Spicy Chorizo and Potato Soup
Zoom into a bowl of comfort with this Spicy Chorizo and Potato Soup, where smoky chorizo meets tender potatoes in a richly seasoned broth. This hearty soup comes together quickly with a rapid simmer, making it perfect for a weeknight meal.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the Soup
- Chorizo – 8 oz
- Potatoes – 1 lb, diced
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Chicken broth – 4 cups
- Heavy cream – ½ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Ground cumin – 1 tsp
- Smoked paprika – 1 tsp
- Olive oil – 1 tbsp
Instructions
- Remove the chorizo from its casing and crumble it into small pieces.
- Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5-7 minutes. Transfer to a plate with a slotted spoon.
- Pour off all but 1 tablespoon of fat from the pot. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook for 1 minute more.
- Add the potatoes, broth, cumin, paprika, salt, and pepper. Stir to combine. Bring to a boil over high heat.
- Reduce heat to medium-low and simmer, covered, until the potatoes are tender when pierced with a fork, about 15-20 minutes. Tip: For even cooking, dice potatoes into ½-inch cubes.
- Return the chorizo to the pot. Stir in the heavy cream and let it heat through for 2 minutes, being careful not to boil. Tip: If you prefer a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.
- Taste and adjust seasoning with more salt and pepper if needed. Tip: To tame the spice, add a dollop of sour cream when serving.
Once the soup is ready, enjoy its velvety texture and bold, smoky heat. For a brighter finish, top with fresh cilantro and a squeeze of lime. This soup freezes well, so consider making a double batch for easy future meals.
Chorizo and Black Bean Soup
Let's make a hearty Chorizo and Black Bean Soup that comes together in under 30 minutes. This quick weeknight meal uses simple ingredients and bold Mexican flavors, perfect for a comforting dinner.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Olive oil – 1 tbsp
- Onion, diced – 1 medium
- Garlic, minced – 3 cloves
- Mexican chorizo, casings removed – 8 oz
- Ground cumin – 1 tsp
- Canned black beans, rinsed and drained – 2 (15 oz) cans
- Chicken broth – 3 cups
- Lime juice – 2 tbsp
- Salt – 1/2 tsp
- Black pepper – 1/4 tsp
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 4 minutes. If it starts to brown too quickly, lower the heat.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chorizo, breaking it into small pieces with a wooden spoon. Cook until browned, about 5 minutes. (Tip: Chorizo releases fat, so no need to drain unless you prefer less grease.)
- Sprinkle ground cumin over the chorizo mixture and stir constantly for 1 minute to toast the spice.
- Pour in the rinsed black beans and chicken broth. Stir and bring to a gentle simmer.
- Reduce heat to low and let the soup simmer uncovered for 10 minutes to meld the flavors.
- Remove from heat and stir in the lime juice. Season with salt and pepper.
- Taste and adjust seasoning if needed—add salt gradually, as beans absorb it over time.
With its smoky chorizo and creamy beans, every spoonful is comforting yet bright with lime. Serve with a dollop of sour cream or crunchy tortilla chips for extra texture.
Smoky Chorizo and Lentil Soup
Cooking a robust soup doesn't have to be complicated. This Smoky Chorizo and Lentil Soup brings together smoked chorizo, green lentils, and carrots with a hint of thyme for a filling meal. Perfect for a chilly evening, it's a one-pot wonder that will warm you from the inside out.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- Smoked chorizo – 8 oz
- Green lentils – 1 cup
- Carrots – 2 medium
- Thyme – 1 tsp
- Onion – 1 medium
- Garlic – 3 cloves
- Chicken broth – 4 cups
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add sliced chorizo and cook until browned, about 5 minutes. Tip: Browning the chorizo well deepens the smoky flavor.
- Add diced carrots and cook for 2 minutes.
- Add rinsed green lentils, thyme, and chicken broth. Stir to combine.
- Bring to a rapid boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender. Tip: A rapid boil at the start helps extract flavors from the chorizo and herbs.
- Season with salt and pepper to taste. Tip: Since chorizo can be salty, taste the soup before adding salt.
- Serve hot.
Nothing beats the smoky richness of this soup, especially on a cold day. The lentils are tender yet hold their shape, and the chorizo adds a satisfying chew. Serve with crusty bread for dipping, or a dollop of sour cream for extra creaminess.
Chorizo and Corn Chowder
Venture into the world of hearty soups with this creamy chorizo and corn chowder. It's a quick stovetop meal that brings together smoky sausage, sweet corn, and tender potatoes in a luxuriously thick broth. Perfect for busy weeknights, this recipe guides you step by step to chowder perfection.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the chowder
- Olive oil – 1 tbsp
- Chorizo – 8 oz
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Corn kernels – 3 cups
- Potato – 1 large, peeled and diced
- Chicken broth – 4 cups
- Heavy cream – 1 cup
- Cumin – ½ tsp
- Smoked paprika – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – for garnish
- Lime wedges – for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chorizo and cook, breaking it apart, until browned, about 5 minutes.
- Remove chorizo with a slotted spoon and set aside. Leave about 1 tbsp of fat in pot.
- Add diced onion to pot and cook until softened, about 4 minutes. Add minced garlic and cook 1 minute until fragrant.
- Add diced potato, corn kernels, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until potatoes are tender.
- Use an immersion blender to partially blend the soup until creamy but still chunky. (Tip: For a smoother texture, blend longer; for more texture, blend less.)
- Return the cooked chorizo to the pot. Stir in heavy cream and heat through, about 2 minutes, but do not boil. (Tip: Add cream off heat to avoid any curdling.)
- Taste and adjust seasoning if needed. (Tip: If the soup is too thick, add a splash more broth.)
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Just one spoonful of this chowder delivers a perfect balance of smoky, spicy chorizo and sweet corn. The creamy broth hugs each tender potato bite, making it an irresistible comfort bowl. Serve with crusty bread for dipping or top with avocado for an extra creamy twist.
Chorizo Tortilla Soup
Lately, I've been craving a soup that's both comforting and quick, and this Chorizo Tortilla Soup hits the spot. With crumbled chorizo, crispy tortilla strips, and a zesty tomato broth, it's a one-pot meal that comes together in under an hour.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Soup
- Chorizo (Mexican) – 8 oz
- Vegetable oil – 1 tbsp
- Yellow onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Canned diced tomatoes – 14.5 oz
- Chicken broth – 4 cups
- Ground cumin – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
For the Toppings
- Corn tortillas – 4 (6-inch), cut into strips
- Avocado – 1, diced
- Fresh cilantro – ¼ cup, chopped
- Lime – 1, cut into wedges
Instructions
- Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add chorizo and cook, breaking it apart with a spoon, until browned and cooked through, about 5 minutes. Use a slotted spoon to transfer chorizo to a paper-towel-lined plate; set aside.
- In the same pot, add diced onion and cook, stirring, until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add canned diced tomatoes (with juices), chicken broth, ground cumin, salt, and pepper. Stir to combine. Bring to a boil, then reduce heat to low and simmer for 10 minutes to let flavors meld.
- While soup simmers, make tortilla strips. Cut corn tortillas into thin strips. Spread on a baking sheet and toast in a 350°F oven for 8-10 minutes until crispy and golden.
- To serve, ladle soup into bowls. Top each with cooked chorizo, crispy tortilla strips, diced avocado, chopped cilantro, and a squeeze of lime.
A warm bowl of this soup is like a hug on a chilly evening. The smoky chorizo and tangy lime contrast beautifully with the crispy tortilla strips and creamy avocado. Feel free to add a dash of hot sauce for an extra kick!
Chorizo, Kale and White Bean Soup
You're about to make a hearty soup combining spicy chorizo, tender kale, and creamy white beans in under 30 minutes. This one-pot meal is packed with flavor and nutrients, perfect for a quick weeknight dinner. Follow these steps closely for a foolproof result.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Olive oil – 1 tbsp
- Chorizo – 8 oz
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Chicken broth – 4 cups
- Cannellini beans – 1 can (15 oz), drained and rinsed
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Kale – 1 bunch, stems removed and leaves chopped
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chorizo (casings removed if links) and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Tip: Use a wooden spoon to crumble it into small pieces for even browning.
- Add diced onion and minced garlic. Cook, stirring occasionally, until softened, about 3 minutes. Tip: Scrape up any browned bits from the bottom of the pot for extra flavor.
- Pour in chicken broth, then add drained cannellini beans, salt, and pepper. Bring to a boil over high heat.
- Reduce heat to medium-low and stir in chopped kale. Simmer until kale is tender, about 5 minutes. Tip: Add kale in handfuls, stirring until each batch wilts before adding more.
- Taste and adjust seasoning with additional salt or pepper if needed. Serve hot.
Drizzle each bowl with extra-virgin olive oil and serve with crusty bread for dipping. The smoky chorizo balances the earthy kale, while the creamy beans make each spoonful satisfying.
One-Pot Chorizo and Rice Soup
When you need a hearty, comforting meal without multiple pans, this one-pot chorizo and rice soup delivers smoky depth and satisfying texture in under 40 minutes. Follow these steps exactly for a perfectly balanced, fuss-free dinner.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
Soup
- Chorizo – 8 oz
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Long-grain rice – 1 cup
- Diced tomatoes – 1 can (14.5 oz)
- Chicken broth – 4 cups
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Fresh cilantro – ¼ cup, chopped (optional)
Instructions
- Remove the chorizo from its casings and crumble it into a large pot or Dutch oven. Set over medium heat.
- Cook the chorizo, stirring occasionally with a wooden spoon, until browned and cooked through, about 5 minutes. Tip: Break the meat into small, even pieces for better browning.
- Add the diced onion to the pot and cook, stirring, until softened, about 3–4 minutes. Tip: Scrape up any browned bits from the bottom — they add flavor.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the long-grain rice and stir to coat with the fat, toasting for 1 minute.
- Pour in the diced tomatoes (with their juices) and the chicken broth. Stir to combine, scraping the bottom again.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer until the rice is tender, about 20 minutes. Tip: Check the liquid level halfway through; if it looks too thick, add a splash of broth or water.
- Remove from heat. Stir in ½ teaspoon salt and ¼ teaspoon black pepper. Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh cilantro, if using.
The soup is luxuriously rich from the rendered chorizo fat, with each grain of rice perfectly cooked in the savory tomato broth. Serve with warm crusty bread to soak up every drop, or add a dollop of sour cream for a cooling contrast.
Chorizo and Sweet Potato Soup
A hearty and comforting soup that combines smoky chorizo with sweet potatoes and creamy coconut milk, this recipe is perfect for a chilly evening. Follow these steps closely for a perfectly balanced sweet-spicy flavor.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- Olive oil – 1 tbsp
- Chorizo – 8 oz
- Onion – 1 medium
- Garlic – 3 cloves
- Sweet potatoes – 2 medium
- Ground cumin – 1 tsp
- Chicken broth – 4 cups
- Coconut milk – 1 cup
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add chorizo, breaking it into small pieces, and cook until browned, about 5 minutes. Tip: Browning the chorizo develops deep flavor, so let it get crispy edges.
- Use a slotted spoon to transfer chorizo to a plate, leaving rendered fat in the pot.
- Reduce heat to medium, add onion, and cook until softened, about 4 minutes.
- Add garlic and cumin; stir constantly for 30 seconds until fragrant. Tip: Cumin can burn quickly, so keep stirring.
- Add diced sweet potatoes and chicken broth; bring to a boil.
- Reduce heat to low, cover, and simmer until sweet potatoes are fork-tender, about 20 minutes. Tip: Don't overcook—they should hold shape but mash easily.
- Stir in coconut milk, salt, and pepper; simmer for 2 minutes to heat through.
- Return chorizo to the pot; stir and cook 1 minute.
- Taste and add more salt or pepper if needed.
No matter the season, this soup delivers a satisfying balance of spicy, sweet, and creamy. Serve with crusty bread or a simple side salad for a complete meal. The coconut milk adds a lush finish that complements the smoky chorizo beautifully.
Garlicky Chorizo and Spinach Soup
Dive into this soul-warming soup that combines smoky chorizo with fresh spinach and a garlicky broth. It's a fast, one-pot meal perfect for hectic weeknights when you crave something hearty yet light.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
Produce
- Onion – 1 medium, diced
- Garlic – 4 cloves, minced
- Fresh spinach – 5 oz
Protein
- Chorizo – 8 oz, sliced (Spanish-style recommended)
Pantry
- Olive oil – 2 tbsp
- Chicken broth – 4 cups
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 4 minutes. (Tip: Stir occasionally to prevent browning.)
- Add minced garlic and cook for 30 seconds until fragrant. (Tip: Don't overcook garlic—it turns bitter.)
- Add sliced chorizo and cook, stirring, until browned, about 5 minutes. (Tip: If using pre-cooked chorizo, brown just until heated through.)
- Pour in chicken broth and bring to a boil over high heat.
- Reduce heat to low and simmer for 10 minutes to blend flavors.
- Add fresh spinach and stir until wilted, about 2 minutes.
- Season with salt and pepper. Taste and adjust if needed.
Serve this soup with crusty bread for dipping into the flavorful broth. The smoky chorizo and tender spinach make each spoonful satisfying. Enjoy it as a light lunch or a quick dinner.
Chorizo and Pasta Soup
Let’s make a bowl of Chorizo and Pasta Soup that’s surprisingly quick—perfect for a busy weeknight. The smoky chorizo and aromatic saffron create a rich broth without hours of simmering.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the soup
- Olive oil – 2 tbsp
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Spanish-style chorizo – 8 oz, sliced into half-moons
- Canned diced tomatoes – 1 can (14.5 oz)
- Chicken broth – 4 cups
- Small pasta (ditalini or orzo) – 1 cup
- Saffron threads – a pinch
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened, about 4 minutes. Tip: Don't rush this step; it builds the flavor base.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add sliced chorizo and cook until browned, about 3 minutes. Tip: Spanish chorizo is cured, so browning adds depth without needing to fully cook.
- Pour in diced tomatoes with their juice, scraping up any browned bits from the pot.
- Add chicken broth and bring to a boil.
- Stir in pasta and saffron threads. Reduce heat to a simmer. Tip: Saffron is potent; a pinch is enough to infuse color and subtle floral notes.
- Cook uncovered, stirring occasionally, until pasta is tender, about 10 minutes.
- Season with salt and pepper to taste. Tip: Start with less salt because chorizo is salty—taste first.
- Serve hot, garnished with fresh parsley if desired.
Rich with smoky chorizo and a hint of saffron, this soup has a silky broth that clings to every tender pasta piece. For a heartier meal, stir in a handful of baby spinach just before serving until it wilts.
Chorizo and Cabbage Soup
Venture into a comforting bowl with this Chorizo and Cabbage Soup. It's a quick, low-calorie wonder that’s perfect for weeknights. The smoky chorizo, tender cabbage, and subtle caraway create a deeply satisfying broth. Let's get cooking!
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
Produce
- Green cabbage – 4 cups, chopped
- Carrots – 2, diced
- Onion – 1, diced
- Garlic – 3 cloves, minced
Protein
- Chorizo – 12 oz, casings removed
Pantry
- Olive oil – 1 tbsp
- Caraway seeds – 1 tsp
- Chicken broth – 4 cups
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the chorizo, breaking it into small pieces with a spoon. Cook until browned and cooked through, about 5 minutes. Use a slotted spoon to transfer chorizo to a plate, leaving any rendered fat in the pot.
- Reduce heat to medium. Add diced onion and carrots to the pot. Sauté until onion is translucent and carrots begin to soften, about 5 minutes. Tip: Don't rush this step—browning builds flavor.
- Add minced garlic and caraway seeds. Cook, stirring constantly, until fragrant, about 1 minute. Tip: Toasting the caraway releases its earthy aroma.
- Add chopped green cabbage. Stir to coat with the onion mixture. Cook, stirring occasionally, until cabbage starts to wilt and caramelize slightly, about 5–7 minutes. Tip: The cabbage will shrink significantly.
- Return the browned chorizo to the pot. Add chicken broth. Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20 minutes.
- Season with salt and black pepper. Taste and adjust if needed. The broth should be rich and lightly spiced. Serve hot.
Picture bowls of steaming broth with tender cabbage and savory chorizo. The caraway adds a subtle anise note that ties it all together. For a heartier meal, serve with crusty bread or a dollop of sour cream. This soup is proof that low-calorie doesn't mean low-flavor.
Chorizo and Tomato Basil Soup
Begin by gathering your ingredients for this quick, Italian-inspired chorizo and tomato basil soup. Smoky chorizo pairs beautifully with sweet crushed tomatoes and fragrant basil for a comforting meal that comes together in under an hour.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Chorizo – 1 lb, casings removed
- Crushed tomatoes – 1 can (28 oz)
- Chicken broth – 3 cups
- Fresh basil – ¼ cup, chopped
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened, about 5 minutes, stirring occasionally. Tip: Keep the heat medium to avoid burning the onion.
- Add minced garlic and cook for 30 seconds until fragrant. Be careful not to let it brown too much.
- Add chorizo, breaking it up with a spoon, and cook until browned, about 5–7 minutes. Tip: For deeper flavor, let the chorizo develop some caramelized bits on the bottom of the pot.
- Pour in crushed tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom.
- Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes. Tip: Simmering uncovered helps the soup thicken slightly and concentrate flavors.
- Stir in chopped fresh basil, salt, and black pepper. Tip: Add basil just before serving to preserve its bright, aromatic flavor.
- Taste and adjust seasoning if needed. Serve hot.
Every spoonful is a warm, hearty blend of smoky chorizo and sweet tomatoes, with fresh basil adding a bright finish. Enjoy with crusty bread for dipping or a simple green salad on the side.
Chorizo and Butternut Squash Soup
Unexpectedly rich and warming, this chorizo and butternut squash soup blends smoky Spanish sausage with sweet roasted squash for a quick autumn meal. In under an hour, you'll have a creamy, comforting soup perfect for chilly evenings.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- Chorizo – 8 oz
- Butternut squash – 1 medium
- Yellow onion – 1 medium
- Garlic – 3 cloves
- Chicken broth – 4 cups
- Heavy cream – ½ cup
- Fresh sage – 6 leaves
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chorizo and cook until browned, about 5 minutes, stirring occasionally. Use a slotted spoon to transfer chorizo to a plate; set aside.
- Add diced onion to the pot; cook until softened, about 4 minutes. Add minced garlic and cook for 1 minute more.
- Add cubed butternut squash and 4 sage leaves; cook for 2 minutes, stirring frequently. (Tip: Toasting the squash briefly enhances its sweetness.)
- Pour in chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook until squash is tender, about 15 minutes.
- Remove from heat. Use an immersion blender (or transfer in batches to a countertop blender) to puree soup until smooth. (Tip: When using a countertop blender, fill no more than half full; cover lid with a towel to avoid steam burns.)
- Return pureed soup to pot. Stir in heavy cream and cooked chorizo. Season with salt and black pepper to taste.
- Warm over low heat for 2 minutes. Ladle into bowls and garnish with remaining fresh sage leaves (fried in oil, if desired). Serve hot.
Rich and velvety, this soup strikes a balance between spicy chorizo and sweet squash. For a crunchy contrast, top with crispy sage leaves and a swirl of extra cream. It's a bowl of autumn comfort that comes together in a flash.
Spicy Chorizo and Zucchini Soup
On a warm summer evening, nothing beats a bowl of this quick and spicy chorizo and zucchini soup. Packed with smoky chorizo, tender zucchini, and vibrant bell peppers, it's a one-pot meal that comes together in under 30 minutes. The oregano adds an earthy note that ties everything together beautifully.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Olive oil – 1 tbsp
- Chorizo (spicy) – 8 oz
- Onion – 1 medium, diced
- Bell pepper – 1 large, diced
- Garlic – 3 cloves, minced
- Dried oregano – 1 tsp
- Zucchini – 2 medium, diced
- Chicken broth – 4 cups
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add chorizo (remove casing if needed) and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Tip: Do not drain all the fat; it adds flavor to the soup.
- Use a slotted spoon to transfer chorizo to a plate, leaving the drippings in the pot.
- Add diced onion and bell pepper to the pot. Cook, stirring occasionally, until softened, about 4 minutes.
- Add minced garlic and oregano; cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Add diced zucchini and chicken broth. Bring to a boil over high heat. Tip: Dice zucchini into uniform ½-inch cubes for even cooking.
- Reduce heat to medium-low; simmer until zucchini is tender, about 10 minutes.
- Return cooked chorizo to the pot. Season with salt and black pepper. Simmer for 2 more minutes to blend flavors.
- Taste and adjust seasoning if needed. Serve hot.
Of course, this soup delivers a satisfying spicy kick from the chorizo, balanced by the mild zucchini and sweet bell peppers. The broth is light yet flavorful, perfect for a summer meal. Serve with crusty bread for dipping, or garnish with fresh oregano and a squeeze of lime for brightness.
Chorizo and Quinoa Soup
Start with a hearty, high-protein weeknight soup that combines smoky chorizo, nutty quinoa, and tender kale. This recipe is designed for a quick, satisfying meal—perfect for busy evenings. The bright lemon finish adds a refreshing contrast to the rich broth.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Chorizo – 8 oz
- Quinoa – 1 cup
- Kale – 2 cups, chopped
- Lemon – 1
- Chicken broth – 4 cups
- Onion – 1 medium, diced
- Garlic – 2 cloves, minced
- Olive oil – 1 tbsp
- Salt – ½ tsp
- Pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add diced onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add chorizo (casings removed if link) and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Tip: Use a high-quality smoked chorizo for deeper flavor.
- Pour in chicken broth, increase heat to high, and bring to a rapid boil. Once boiling, stir in quinoa. Tip: Rinse quinoa under cold water before adding to remove its natural bitterness.
- Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and has absorbed most of the liquid.
- Add chopped kale and stir until wilted, about 1-2 minutes. Tip: Add kale just before serving to keep its bright color and nutrients intact.
- Remove from heat. Squeeze the lemon juice into the soup, stirring to combine. Season with salt and pepper to taste. Serve hot.
Ladle the soup into bowls and enjoy the combination of smoky, savory flavors with a pop of citrus. The tender quinoa and hearty kale make every spoonful satisfying. For a creamier texture, top with a dollop of Greek yogurt or a sprinkle of Parmesan cheese.
Creamy Chorizo and Cauliflower Soup
This creamy chorizo and cauliflower soup is a quick, low-carb weeknight winner. The combination of smoky chorizo and velvety cauliflower puree is pure comfort. Perfect for a cozy dinner.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the soup
- Cauliflower – 1 medium head, chopped into florets
- Chorizo – 8 oz, casing removed
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Chicken broth – 4 cups
- Heavy cream – ½ cup
- Cheddar cheese – 1 cup shredded
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat a large pot over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and crispy, about 5 minutes. Use a slotted spoon to transfer the chorizo to a plate, leaving the rendered fat in the pot.
- Reduce heat to medium. Add the diced onion to the pot and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the cauliflower florets and chicken broth. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 12 minutes, or until the cauliflower is very tender when pierced with a fork.
- Remove the pot from the heat. Using an immersion blender, carefully puree the soup until completely smooth. Alternatively, let the soup cool slightly and blend in batches in a countertop blender, filling only halfway and holding the lid with a towel.
- Return the pot to low heat. Stir in the heavy cream and shredded cheddar cheese until melted and fully incorporated. Season with salt and pepper to taste. If you prefer a thinner soup, add a little more broth.
- Serve the soup hot, topped with the reserved crispy chorizo. For extra color, garnish with fresh chopped parsley or a drizzle of olive oil.
Hope you enjoy this velvety, spicy soup that's both satisfying and low in carbs. The creamy base and crispy chorizo bits create a wonderful texture contrast. Serve with a side salad or crusty bread for a complete meal.
Chorizo and Mushroom Soup
Kick off your soup season with this earthy, meaty Chorizo and Mushroom Soup that's deceptively simple to make. The key is to brown the chorizo and mushrooms deeply for maximum flavor, then let a splash of sherry tie it all together.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the Soup
- Olive oil – 2 tbsp
- Onion, diced – 1 medium
- Garlic, minced – 3 cloves
- Chorizo, casings removed – 8 oz
- Cremini mushrooms, sliced – 8 oz
- Fresh thyme leaves – 1 tsp
- Dry sherry – 2 tbsp
- Chicken broth – 4 cups
- Salt – ½ tsp (or to taste, see tip)
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add chorizo and cook, breaking it into crumbles, until browned and cooked through, about 5 minutes. Use a slotted spoon to transfer chorizo to a plate; leave rendered fat in pot.
- Reduce heat to medium. Add diced onion to the pot and cook, stirring occasionally, until softened, about 4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms in a single layer if possible (cook in batches if needed to avoid overcrowding). Cook without stirring for 2 minutes to allow browning, then stir and continue cooking until mushrooms are deeply browned and have released their liquid, about 6 minutes total.
- Sprinkle thyme leaves over mushrooms and stir for 30 seconds.
- Pour in dry sherry and scrape up any browned bits from the bottom of the pot. Let simmer until almost evaporated, about 1 minute.
- Add chicken broth, then return the cooked chorizo to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes to let flavors meld.
- Season with salt and black pepper. Tip: Since chorizo is salty, taste before adding salt. For a richer body, you can mash a few mushroom slices against the pot before serving.
- Ladle into bowls and serve hot.
Creamy without any dairy, this soup gets its silky texture from the mushrooms and chorizo fat. The sherry adds a subtle nutty sweetness that balances the earthy mushrooms and spicy chorizo. For a complete meal, serve with crusty bread for dipping or top with a dollop of sour cream and fresh chives.
Quick Chorizo and Bean Soup with Cilantro
Oftentimes, the most satisfying soups come together in a flash, relying on bold pantry staples. This Quick Chorizo and Bean Soup with Cilantro is one such gem, delivering deep smoky flavor from the chorizo and a bright, fresh finish from cilantro and lime. Perfect for a weeknight dinner that feels like it simmered all day.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
Main
- Chorizo (Mexican or Spanish) – 8 oz
- Olive oil – 1 tbsp
- Onion, diced – 1 medium
- Garlic, minced – 3 cloves
- Mixed beans (canned), drained and rinsed – 2 cans (15 oz each)
- Chicken broth – 4 cups
- Cumin – 1 tsp
- Salt – ½ tsp
- Lime juice – 2 tbsp
- Fresh cilantro, chopped – ½ cup
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chorizo, breaking it up with a spoon, and cook until browned and cooked through, about 5 minutes. (Tip: Let chorizo sit undisturbed for a minute to develop a crust.)
- Add diced onion and cook, stirring occasionally, until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in cumin and salt, then add drained and rinsed beans and chicken broth. (Tip: Rinsing canned beans removes excess sodium and improves texture.)
- Bring soup to a rapid simmer, then reduce heat to medium-low and let cook for 10 minutes, allowing flavors to meld.
- Remove pot from heat. Stir in lime juice and chopped cilantro. (Tip: Add lime juice after cooking to keep its bright flavor.)
- Ladle into bowls and serve immediately.
Resulting soup is hearty yet bright, with the chorizo's smokiness balanced by a tangy lime kick. For extra freshness, top with additional cilantro and a squeeze of lime. It's also delicious with a dollop of sour cream or diced avocado.
Conclusion
Vibrant and flavorful, these 19 chorizo soup recipes are perfect for busy weeknights. We’d love to hear which one becomes your family’s favorite—drop a comment below! And if you found this helpful, please share it on Pinterest to help other home cooks. Happy cooking!
