When the weather turns cool, my family craves something hearty and warming. That's when I make this Spanish soup, a rustic bowl of comfort that's surprisingly easy to pull together.
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This isn't a fancy restaurant dish; it's the kind of meal my grandmother would make on a busy weeknight. It's packed with smoky chorizo, tender chickpeas, and fresh spinach, all simmered in a rich tomato broth.
The best part? It comes together in one pot, so cleanup is a breeze. You'll have a satisfying dinner on the table in about 30 minutes, and the leftovers are even better the next day.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use extra virgin olive oil for the best flavor. You can substitute with vegetable oil if needed.
1 large yellow onion, diced
About 1 cup. Sweet onion or shallots work too.
3 cloves garlic, minced
Fresh garlic is best; in a pinch, use 1/2 teaspoon garlic powder.
8 ounces (225g) Spanish chorizo, sliced into half-moons
Look for cured chorizo that slices easily. If you can't find it, use smoked paprika-spiced sausage.
1 teaspoon smoked paprika
Smoked paprika is key for that Spanish flavor. Regular paprika won't have the same smoky depth.
1/2 teaspoon ground cumin
Adds warmth and earthiness. You can skip if you don't have it.
1 can (14.5 oz / 400g) diced tomatoes, with juices
Fire-roasted tomatoes add extra depth. Crushed tomatoes work too.
4 cups (960ml) chicken or vegetable broth
Low-sodium broth is best so you can control the salt. Homemade broth is wonderful too.
2 cans (15 oz / 425g each) chickpeas, drained and rinsed
You can use one can if you prefer less chickpeas, or add extra for more protein.
1 large potato, peeled and diced into 1/2-inch cubes
Russet or Yukon Gold work well. Sweet potato is a tasty swap.
3 cups (90g) fresh spinach
Baby spinach is easiest. Frozen spinach (thawed and squeezed) can be used in a pinch.
Salt and black pepper to taste
Season at the end, as the chorizo and broth already have salt.
Tips & Tricks
Don't rush the chorizo
Sizzle it until it's browned and crispy, which releases its smoky oils and builds flavor.
- Drain and rinse the chickpeas well to prevent the soup from becoming cloudy and to reduce sodium.
- If you like a thicker soup, mash some of the chickpeas against the pot with a spoon before adding the spinach.
Pro Tips
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
2. Brown the Chorizo
Add the sliced chorizo and cook, stirring occasionally, until it's browned and slightly crispy, about 5-7 minutes. The fat will render out and become the base of your soup.
3. Add the Spices
Stir in the smoked paprika and ground cumin. Cook for 1 minute until the spices are fragrant and coat the chorizo and onions.
4. Simmer the Soup Base
Pour in the diced tomatoes with their juices, the broth, and the drained chickpeas. Stir in the diced potato. Bring the soup to a boil, then reduce the heat to low (about 200°F / 95°C) to maintain a gentle simmer.
5. Cook Until Potatoes Tender
Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
6. Wilt the Spinach
Remove the pot from the heat and stir in the fresh spinach. Let it wilt in the residual heat for a couple of minutes. The spinach will turn bright green and soften.
7. Season and Serve
Taste the soup and season with salt and pepper as needed. Ladle into bowls and serve hot with crusty bread for dipping.
Delicious Variations
Add more veggies
Diced carrots or bell peppers are great additions; sauté them with the onion.
Make it seafood
Swap the chorizo for white fish or shrimp, adding them in the last 5 minutes of cooking.
Turn up the heat
Add a pinch of red pepper flakes or a chopped jalapeño with the garlic.
How to Store Spanish Soups
Refrigerator
Store in an airtight container for up to 4 days. The flavors will meld and improve.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it's too thick.
Frequently Asked Questions
Q: Can I use regular paprika instead of smoked?
Yes, but you'll lose the smoky depth that defines Spanish soups. If you only have regular, add a drop of liquid smoke or a bit of chipotle powder.
Q: Is Spanish chorizo the same as Mexican chorizo?
No, Spanish chorizo is cured and firm, while Mexican chorizo is raw and soft. For this soup, use Spanish chorizo or a similar cured sausage, as Mexican chorizo will break apart.
Q: Can I make this soup vegetarian?
Absolutely! Omit the chorizo and add an extra can of chickpeas or some diced mushrooms. Be sure to use vegetable broth and increase the smoked paprika to 1 1/2 teaspoons for a smoky flavor.
Q: What can I use instead of chickpeas?
White beans like cannellini or great northern beans work beautifully. They have a similar creamy texture and hold up well in the soup.
Q: Can I add other vegetables?
Yes, this soup is versatile. Try adding diced carrots, bell peppers, or green beans. Add them with the potatoes so they have time to cook.
This soup is a hug in a bowl. Try it tonight, and don't be afraid to make it your own. Start by sautéing the chorizo and inhaling that amazing aroma. Here's to a calmer home, one drawer at a time.
Spanish Soups
Warm up with a rustic Spanish soup, loaded with chickpeas, chorizo, and spinach. Ready in 30 minutes!
🧂 Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces (225g) Spanish chorizo, sliced into half-moons
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 can (14.5 oz / 400g) diced tomatoes, with juices
- 4 cups (960ml) chicken or vegetable broth
- 2 cans (15 oz / 425g each) chickpeas, drained and rinsed
- 1 large potato, peeled and diced into 1/2-inch cubes
- 3 cups (90g) fresh spinach
- Salt and black pepper to taste
📋 Instructions
- 1Sauté the Aromatics — Heat the olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
- 2Brown the Chorizo — Add the sliced chorizo and cook, stirring occasionally, until it's browned and slightly crispy, about 5-7 minutes. The fat will render out and become the base of your soup.
- 3Add the Spices — Stir in the smoked paprika and ground cumin. Cook for 1 minute until the spices are fragrant and coat the chorizo and onions.
- 4Simmer the Soup Base — Pour in the diced tomatoes with their juices, the broth, and the drained chickpeas. Stir in the diced potato. Bring the soup to a boil, then reduce the heat to low (about 200°F / 95°C) to maintain a gentle simmer.
- 5Cook Until Potatoes Tender — Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- 6Wilt the Spinach — Remove the pot from the heat and stir in the fresh spinach. Let it wilt in the residual heat for a couple of minutes. The spinach will turn bright green and soften.
- 7Season and Serve — Taste the soup and season with salt and pepper as needed. Ladle into bowls and serve hot with crusty bread for dipping.
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.
