Chourico Soup Made Easy

This hearty soup brings together spicy chourico and comforting ingredients for a meal that’s perfect any day of the week. Easy to make and full of flavor, it’s sure to become a family favorite in no time.

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TIME45 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

5 ounces Portuguese chourico, diced 1 red onion, diced 1 (15 ounce) can garbanzo beans, with liquid 1 (14.5 ounce) can diced tomatoes 1 sweet potato, peeled and diced 4 cups vegetable broth 1 teaspoon dried thyme leaves 5 ounces baby spinach salt and ground black pepper

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by cooking the chourico in a large pot over medium-high heat until it starts to release its flavorful oil. Toss in the chopped onion and cook, stirring occasionally, until the onions become soft and fragrant—this should take about 5 minutes. Next, add the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Turn the heat up to high and bring everything to a boil. Once boiling, lower the heat to medium-low, cover the pot, and let it simmer gently until the sweet potatoes are tender, which usually takes around 10 minutes. Finally, stir in the baby spinach and let it cook for another 5 minutes until wilted. Taste the soup and season with salt and pepper as you like before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Brown the sausage well to bring out its rich flavor.
- Use low-sodium broth to control the saltiness.
- Let the soup simmer gently to blend all the spices and ingredients.

Why you’ll love it

This soup is full of bold flavors and comforting warmth. It comes together quickly, making it perfect for busy days. The spicy sausage adds a nice kick that pairs well with hearty beans and vegetables.

Serving ideas

Serve with crusty bread or warm tortillas to soak up the flavorful broth. A simple green salad on the side can add a fresh contrast. Top with a sprinkle of fresh herbs or a dollop of sour cream for extra creaminess.

Storage & leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the sausage tender. This soup also freezes well—just thaw overnight in the fridge before reheating.