Chorizo White Bean Soup

4.98 from 41 votes
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Chorizo White Bean Soup with Parmesan and rosemary is the definition of a hug-in-a-bowl. If you’re looking for a hearty, warming dinner that you can enjoy all week and freeze for later, this soup is for you!Chorizo white bean soup in a bowl with a spoon resting on the edge

As the days grow shorter (and colder!), I find myself constantly craving hearty soups and stews.

This Chorizo and White Bean Soup is my idea of a delicious, deeply satisfying meal. Similar to this Butternut Squash and White Bean Soup, it’s hearty and filling without being food-coma-inducing. (A welcome reprieve this time of year.)

Plus, it makes enough to feed a small crowd, and is impressive enough for holiday dinners. 

In fact, we served it to friends just this past weekend and heard endless glowing reviews.

Simply break out a loaf of crusty bread and block of Parmigiano-Reggiano and dive in!

How to Make Chorizo and White Bean Soup

The beauty of this soup is that it comes together in 1 POT. 

Plus, it’s ready in right around 40 minutes, making it 100% weeknight-friendly.

The IngredientsRecipe ingredients in separate bowls on a grey surface

  • Onion: You need one medium yellow onion, which you can swap for shallots or sweet onion.
  • Carrot: For added sweetness and aromatic goodness.
  • Tomato Paste: Make sure you cook the tomato paste for a full 2 minutes to unlock its full flavor potential.
  • Rosemary: I love pairing rosemary with white beans and chorizo. If you’re not a fan of the herb, however, sage or thyme also work well.
  • Kale: Any hearty green will work, however I love using green curly kale. Alternatively, you can use chard or escarole. 
  • Garlic: I love to REALLY amp up the garlicky goodness of this soup with 3 to 4 cloves. You can certainly adjust this amount to your taste preferences.
  • Chorizo: Ground chorizo is delightfully smoky and spicy. Because it’s SO flavorful, a little goes a long way, so you only need 6 ounces.
  • White Beans: Creamy white beans add a one-two punch of protein and fiber. I prefer using Great Northern Beans, however navy or cannellini beans also work great.
  • Broth: I prefer using a chicken broth, however vegetable broth also works great.
  • Parmesan: Savory, salty Parmesan is sprinkled in at the end for richness. Just make sure you reserve extra for sprinkling over each bowl!
  • Red Wine Vinegar: For a touch of acid and brightness. Don’t skip it; it brings the soup to life.

The Directions

Step 1: Sauté Aromatics

Heat olive oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and carrot; cook for 6 to 8 minutes, until soft.

Reduce heat to medium, and stir in tomato paste, garlic, and rosemary; cook 2 full minutes, until the tomato paste turns brick red.Onion, carrots, tomato paste, garlic, and rosemary being sauteed in a white Dutch oven

Step 2: Cook Chorizo

Add chorizo and break up with a spatula as it cooks.

Step 3: Smash White Beans

Add half of the white beans. Use a potato masher or fork to mash beans. (This helps them release starch, which will thicken the broth.)Chorizo and white beans being added to pot and mashed

Step 4: Boil Soup

Add broth, kale, remaining can of beans, salt, and pepper. Gently simmer with the lid slightly ajar for 20 minutes. Remove lid and stir in Parmesan. Finish with a splash of red wine vinegar!Kale being added to soup and simmered until wilted

Serving Suggestions

I love serving this soup with crusty bread for dunking. It also pairs well with many other light + flavorful dishes. Here are a few of my favorites:

How to Store and Reheat:

  • To Store. Let soup cool before transferring to an airtight container. Refrigerate for up to 4 days.
  • To Reheat. Gently reheat soup in a pot on the stovetop over medium heat, adding a splash of broth or water as needed to thin the soup. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds for more even heating.
  • To Freeze. Soup can be frozen for up to 3 months. Freeze soup in an airtight freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.

Chorizo white bean soup in a blue bowl with a spoon resting on the right side

  • 6-quart Dutch Oven: I love my Lodge Dutch Oven, which I have been using for years! It’s reasonably priced and great quality. It also makes a great statement piece on the stovetop.
  • Potato Masher: To easily mash the white beans, this KitchenAid Masher is stainless steel and dishwasher safe.
  • Ladle: For transferring the soup from pot to bowl, this OXO ladle is inexpensive + dishwasher safe.

More White Bean Soup Recipes to Try:

Nourishing White Bean Soup – reader favorite!

Butternut Squash, Kale, and White Bean Soup

White Bean Enchilada SoupWhite dutch oven filled with soup after being simmered

If you give this soup a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

4.98 from 41 votes

Chorizo White Bean Soup

Chorizo White Bean Soup with Parmesan and rosemary is the definition of a hug-in-a-bowl. If you're looking for a hearty, warming dinner that you can enjoy all week and freeze for later, this soup if for you!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 5

Equipment

  • 6-quart Dutch oven or stock pot

Ingredients  

  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 large carrot, thinly sliced (about 1/2 cup total)
  • 2 Tbsp. tomato paste
  • 3 to 4 garlic cloves, minced
  • 1 Tbsp. finely chopped fresh rosemary
  • 6 oz. ground chorizo (or ground Italian sausage)
  • 2 (15-oz.) cans Great Northern Beans, drained and rinsed
  • 1 quart chicken broth
  • 1 bunch green curly kale, stemmed and chopped
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. black pepper
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 1/2 tsp. red wine vinegar
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Instructions 

  • Heat olive oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and carrot; cook for 6 to 8 minutes, until soft. Season with 1/4 tsp. of the salt.
    Reduce heat to medium, and stir in tomato paste, garlic, and rosemary; cook 2 full minutes, until the tomato paste turns brick red and garlic is aromatic.
  • Add chorizo and sauté, breaking up the meat with a wooden spoon or spatula, until browned, about 4 to 5 minutes.
    Add half of the white beans. Use a potato masher or fork to roughly mash beans. (This helps them release starch, which will thicken the broth.)
  • Add chicken broth, kale, remaining half of beans, remaining 1/2 tsp. salt, and black pepper. Gently simmer soup with the lid slightly ajar for 20 minutes. (If you prefer a brothier soup, add 1 cup of water or an additional 1 cup of broth.)
    Remove lid and stir in Parmesan and red wine vinegar. Serve with extra grated Parmesan cheese.

Notes

  • To Store. Let soup cool before transferring to an airtight container. Refrigerate for up to 4 days.
  • To Reheat. Gently reheat soup in a pot on the stovetop over medium heat, adding a splash of broth or water as needed to thin the soup. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds for more even heating.
  • To Freeze. Soup can be frozen for up to 3 months. Freeze soup in an airtight freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1.75cups | Calories: 345kcal | Carbohydrates: 30g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Sodium: 1190mg | Fiber: 10g | Sugar: 7g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
 

 

 

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4.98 from 41 votes (18 ratings without comment)

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Recipe Rating




39 Comments

  1. S says:

    4 stars
    WFH day for me and realized I had everything on hand to make this soup for lunch – followed to a T, super easy to make. It was great for the post-holidays, clean-out the fridge situation I’m finding myself in and moderately healthy. Topped with some scallions for a punchy touch. Tasty, with more depth of flavors than I expected. Will make again!

  2. Casey says:

    5 stars
    A go-to soup for me- I make this once a month. The spice is just right. It’s the perfect meal with crusty bread

  3. Annie says:

    5 stars
    New favorite- so easy and so delicious. Cannot wait to make it again!

    1. Jessica says:

      5 stars
      This soup was fantastic and so easy to make! I’ll definitely be adding this to my recipe rotation.

  4. Melissa says:

    5 stars
    Exceptional!! So full of flavor.

  5. Randol Lee Larson says:

    5 stars
    Outstanding! My wife and I love very hot spicy food. So, I omitted the tomato paste and blenderized a can of Hot Rotel tomatoes. OMG, is this soup delicious, I am giving up ham and bean soup and this is my go-to. Thanks, Jamie!

  6. Jayme says:

    Any recommendations for making in a slow cooker?

  7. kathleen says:

    5 stars
    Excellent soup! Will make again! The only changes I made was dried rosemary and white wine vinegar, because that’s what we had. I would recommend adding the ‘final salt to taste’ since chorizo, broths/stocks come salted and can vary.

    1. Jamie Vespa says:

      Hi Kathleen – I’m so glad you enjoyed this one! Thank you for coming back and leaving a review!

  8. Jess says:

    5 stars
    Instant hit at our house – we also made it vegan with TJ’s soyrizo! We’ve made it quite a few time already and agree with earlier comments it is a great cold weather soup. Thank you for sharing!!

    1. Jamie Vespa says:

      Hi Jess – I’m so glad the recipe was a hit! Thank you for coming back and leaving a review!

  9. Ashlee Dennis says:

    5 stars
    This was soo delicious! This will be a a go-to hearty staple for many years to come! The perfect flavor and texture for a cold winter night.

    1. Jamie Vespa says:

      Hi Ashlee – I’m so glad you enjoyed it! Thank you so much for taking the time to leave a review!

  10. Leigh Ann says:

    5 stars
    I made this soup but vegan! Trader Joe’s soyrizo was perfect! I love the depth of flavors, and how hearty it is. My favorite type of kale also! Super and easy, and pretty quick. Love that it is one pot. Will be a staple in this house. Thanks for the delicious recipe!

    1. Jamie Vespa says:

      Hi Leigh Ann – I’m so glad it was a hit! Thank you for coming back and leaving a review!

    2. Kathy says:

      I was wondering if TJ’s soyrizo would work – thanks for commenting!!!

      1. Jamie Vespa says:

        Hi Kathy – yes, that will work just fine! Enjoy

      2. Nicole says:

        5 stars
        Wow. The flavor is outstanding! Thank you for a great soup recipe.