You don’t want to miss this recipe for Chorizo, Spinach and White Bean Soup! Savory and filling, this is a perfect lunch or dinner. Chorizo adds plenty of protein and flavor, white beans add creamy texture (and more protein), and spinach adds vegetables! It’s a perfectly balanced meal (in my opinion).
Spring is in the air, and soup weather is almost behind us. To be honest, I’ll eat soup all year unless it’s extremely hot and humid out.
I actually find this chorizo, spinach and white bean soup to be a surprisingly light dinner. A large mug usually does the trick for me. It’s smokey, filling and satisfying.
Chorizo, Spinach and White Bean Soup Ingredients
To prepare this soup, you’ll need the following ingredients:
- Chorizo links
- Extra virgin olive oil
- Yellow onion
- Tomato paste
- Smoked paprika
- Chicken stock
- White beans
Tips for Perfect Chorizo, Spinach and White Bean Soup
If possible, I always recommend using homemade chicken stock in recipes. It adds flavor, richness and texture. If you have to use a store brand, aim for low or no sodium so you have control over the seasoning.
Learning how to season recipes to taste is a skill I highly recommend learning. Everyone has their own unique palate, which is why certain foods might taste overly salty or sweet to one person, or bland to the next person. Learn how to balance recipes according to your own personal preferences.
More Soup Recipes
Chorizo, Spinach and White Bean Soup
- 12 ounces chorizo links, pre-cooked or raw
- 1 tablespoon extra virgin olive oil (or more as needed)
- 1 medium yellow onion, chopped (approximately 2 cups)
- 1 celery rib, chopped (approximately 1 cup)
- 1 medium carrot, peeled and sliced thin (approximately 1 cup)
- 1-2 cloves garlic, minced
- 1 1/2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 4 cups chicken stock, preferably homemade or low sodium
- 4-5 cups fresh spinach
- 1-2 (14.5 ounce) cans white beans, drained (see notes)
- 1/2 teaspoon kosher salt, plus more to taste (see notes)
- 1/2 teaspoon ground black pepper, plus more to taste
- If using pre-cooked chorizo links, skip to step 2. For raw links: preheat the oven to 425 degrees F, and line a sheet tray with aluminum foil. Cook for 17-20 minutes, turning the links once midway through to ensure even cooking, until the internal temperature reaches 165 degrees F. Remove from the oven and allow to cool for at least 5 minutes. (Note: fat levels in sausage can vary, but if the links are very greasy, pat them dry with paper towels if you want to prevent the soup from becoming overly rich).
- Slice the chorizo. In a large Dutch oven or heavy bottom stockpot set over medium heat, brown the sausage for 3-5 minutes (note: there should be enough fat from the meat, but if not add some olive oil to prevent sticking). Remove from the pan and set aside.
- Turn the heat to medium-low. If the pan is dry, add the olive oil (if there’s chorizo fat, omit the oil). Add the onions, celery, carrots, and a pinch of salt. Cook for 5-10 minutes, stirring periodically, scrapping up any bits from the bottom of the pan. If the bottom of the pan ever looks like it’s getting too dark, add 1 tablespoon of water. Once the vegetables are soft and fragrant, add the garlic and cook for another minute, stirring.
- Stir in the tomato paste and smoked paprika, followed by the chicken stock. Add the chorizo back into the pot. Bring the soup to a boil, then cover, turn the heat to low, and simmer for 30-45 minutes.
- Remove the lid and stir in the spinach, 1 cup at a time, allowing it to wilt. Add the beans, then season with salt and pepper to taste.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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