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.

 

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!

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!

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.

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

• Minestrone Soup
• Meatball Soup
• Crockpot Lasagna Soup
• Italian Wedding Soup
• Beef Barley Soup