Chorizo and White Bean Soup Recipe

Last Updated on September 15, 2024

This chorizo white bean soup is easy to make, and the flavors work together perfectly. The bold flavor of the chorizo makes this a super delectable soup.

Looking for a flavorful soup recipe?  And something that takes only 30 minutes to make?  Make yourself a pot of chorizo white bean soup!   This is Spanish chorizo which is a cured sausage full of smokey paprika spiciness.

The one thing about this recipe is that the Spanish chorizo may be a little hard to find.  I found this chorizo at the Winn-Dixie grocery near me.  The Boar’s Head website says that they make Spanish-style chorizo too.  The nice thing about the cured sausage is that when it is heated up, it releases enough of its fat so that no other oils are necessary.  I put the sliced chorizo into my hot Dutch oven and let some of the fat render out, then added the garlic and onion.

Once the garlic and onion are softened a bit, the broth is added, and the soup comes together very quickly.  And the flavor is outstanding.  The paprika and bay leaf pair well with the wilted baby spinach and the combination of ingredients makes a satisfying meal.  Have it with a hearty rustic bread.

This recipe would work well by substituting kielbasa sausage for the chorizo.  Either way, it’s a fast and tasty soup to try.

Chorizo White Bean Soup

Satisfying soup with great flavors.

5 from 4 votes

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Course: Soup

Cuisine: Spanish

Keyword: chorizo white bean soup

Prep Time: 12 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 27 minutes minutes

Servings: 4 servings

Calories: 421kcal

Author: Joe Boyle

Ingredients

• 7 oz . Spanish chorizo , casing removed and sliced into 1/2" rounds, (Bridgford Primero Chorizo) or similar
• 1 cup diced onion
• 3 garlic cloves , minced
• 1 bay leaf
• pinch of saffron , (optional)
• 3 14.5 oz . cans chicken broth
• 2 15 oz .cans cannallini beans , drained and rinsed
• 2 tsp sweet paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 5 oz . fresh baby spinach

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Instructions

• Soak saffron in about a cup of chicken broth.
• Heat a large, 4 to 6 quart pot on medium and add sliced chorizo
• Render some of the fat, 1 or 2 minutes, then add the onion, garlic and bay leaf.
• Stir and let the onion soften, 3 minutes
• Add all the broth, beans, paprika, salt, and pepper, and bring to a boil
• Add the baby spinach and wilt 2 minutes.
• Adjust seasonings as desired
• Serve hot

Notes

1. This recipe is adapted from recipes by Emeril Lagasse and Sarah Moulton.

Nutrition

Calories: 421kcal