Spicy Chorizo Soup with Potatoes and White Beans

Name: Spicy Chorizo Soup with Potatoes and White Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 to 6 servings
Cuisine: Spanish-inspired
Ingredients: 250 g fully cooked spicy chorizo, sliced; 1 tbsp olive oil, if needed; 1 whole medium onion, diced; 2 whole garlic cloves, minced; 2 whole medium potatoes, diced; 400 g canned chopped tomatoes; 1 l chicken or vegetable stock; 400 g canned white beans, drained; 1/2 tsp smoked paprika; 1 pinch chilli flakes, optional; 2 tbsp chopped parsley

A hearty soup of spicy chorizo, potatoes, beans and tomato broth.

By Savva LoginovUpdated October 2, 2026

Total 50 minMakes 4 to 6 servings

Jump to Recipe

This spicy chorizo soup combines browned sausage with potatoes, beans, tomato and stock for a hearty bowl. The source does not clearly distinguish cured chorizo from raw fresh sausage; this version uses fully cooked cured chorizo, which is browned for flavour. If substituting raw chorizo, crumble and cook it through before adding the vegetables. Adjust chilli to taste and simmer until the potatoes are tender. Add chorizo to a soup pot over medium heat and cook 4 minutes until it releases oil and browns. Add a little olive oil only if the pot is dry. Add onion and cook 5 minutes. Stir in garlic and paprika for 30 seconds. Add potatoes, tomatoes and stock. Bring to a boil, then simmer 15 to 20 minutes until potatoes are tender.

Spicy Chorizo Soup with Potatoes and White Beans

How to tell when it is ready

Taste, adjust seasoning and sprinkle with parsley.

Tips

Add chorizo to a soup pot over medium heat and cook 4 minutes until it releases oil and browns.
Add onion and cook 5 minutes.
Add potatoes, tomatoes and stock.
Stir in drained beans and chilli flakes if using.

Troubleshooting

If soup is too spicy, add more stock or beans.
If potatoes are still firm, simmer a few minutes longer.

Substitutions

Use chickpeas instead of white beans.
Use vegetable stock.

Variations

Add chopped kale for the last 5 minutes.
Use a pinch of cayenne for extra heat.

Serving suggestions

Serve with crusty bread.
Top with parsley.
Add a spoon of plain yoghurt.
Offer lemon wedges.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours for up to 3 days. Reheat until bubbling and steaming throughout.

Storage

Refrigerate within 2 hours for up to 3 days. Reheat until bubbling and steaming throughout.

Food safety

Use fully cooked chorizo as specified; if using raw sausage, cook thoroughly. Refrigerate leftovers promptly.

Frequently asked questions

Can I use raw chorizo?

Yes. Remove the casing, crumble it into the pot and cook thoroughly before adding onion and other ingredients.

How should I store spicy chorizo soup?

Refrigerate within 2 hours for up to 3 days. Reheat until bubbling and steaming throughout.

Serve with crusty bread. Refrigerate within 2 hours for up to 3 days. Reheat until bubbling and steaming throughout.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Spicy Chorizo Soup with Potatoes and White Beans