Chorizo and Spinach Soup

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Culinary // Food

Chorizo and Spinach Soup

By Alicia Ghio

As the weather begins to warm, the foods I crave start to become lighter. But I have to tell you; on a rainy spring day, I still enjoy a comforting hot, hearty meal. I’ll keep dinner easy. And, soup is especially easy when you have ready-made stock or broth on hand.

This soup earns high marks, thanks to locally smoked chorizo and rich chicken stock. Fresh spinach gives things not only added nutrition but also a nice bright pop of color. I think of this soup as a little bit of sunshine in a bowl.

Chorizo and Spinach Soup

Serves 4


  • 1/2 lb. smoked chorizo, diced
  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1 cup tomato sauce
  • 4 cups chicken stock
  • 2 cups cooked cannellini beans
  • 4 cups fresh baby spinach
  • Salt and black pepper, to taste
  • 4 tablespoons grated gruyere cheese (optional)


  1. Heat the olive oil in a large Dutch oven over medium-high heat.
  2. Add the chorizo and onion. Sauté until the onion is translucent and the chorizo slightly crispy.
  3. Sprinkle in the garlic, cumin, and paprika. Continue sautéing until the spices become fragrant, approximately 2-3 minutes.
  4. Pour in the tomato sauce and chicken stock. Bring to a boil, and then, reduce heat to medium-low and let it simmer for 15-20 minutes.
  5. Stir in the cooked cannellini beans and fresh spinach. Cook until the spinach just becomes wilted.
  6. Season with salt and black pepper to taste.
  7. Ladle into four bowls. Top each serving with 1 tablespoon of grated Gruyere cheese.
  8. Serve immediately.


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April 24, 2017

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