THE RECIPE JOURNAL · Main Course
Chourico Soup in No Time
This hearty soup combines spicy chourico with fresh vegetables for a comforting meal you can whip up quickly. Perfect for busy days when you want something flavorful and satisfying without the wait.
FROM THE KITCHEN • Chourico Soup in No Time
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the chourico in a soup pot over medium-high heat until it starts to release some of its oil. Then, toss in the chopped onion and cook everything together, stirring occasionally, until the onions soften—about 5 minutes. Next, add the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme to the pot. Turn the heat up to high and bring the soup to a boil. Once boiling, lower the heat to medium-low, cover the pot, and let it simmer until the sweet potatoes are tender, which should take around 10 minutes. When the potatoes are soft, stir in the baby spinach and let it cook for another 5 minutes. Finally, taste the soup and season with salt and pepper as you like.
Why you’ll love it
This soup is full of bold flavors and comes together quickly, making it perfect for busy days. The smoky chourico adds a rich, comforting taste that warms you up from the inside out.
How to serve
Serve with crusty bread or a simple green salad to balance the richness. A sprinkle of fresh parsley or a squeeze of lemon can add a bright touch just before eating.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to keep the flavors fresh and the sausage tender. This soup also freezes well for up to two months.
