Spicy Chorizo Minestrone
Warm, hearty, and packed with bold flavors, Spicy Chorizo Minestrone takes the classic Italian soup to the next level with a smoky, spicy twist. This comforting one-pot meal combines tender chunks of chorizo sausage with vibrant vegetables like zucchini, carrots, and celery, along with creamy cannellini beans and al dente pasta, all simmered in a rich tomato and broth base. A hint of red chili flakes infuses just the right amount of heat, while a finishing touch of fresh spinach or kale adds a nutritious punch. Perfect for busy weeknights or cozy gatherings, this robust soup is ready in under an hour and pairs wonderfully with crusty bread for dipping. Top it off with freshly grated parmesan for an irresistible final flourish!
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Recipe Information
Ingredients
- 250 grams chorizo sausage
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 2 medium carrots
- 2 medium celery stalks
- 1 medium zucchini
- 400 grams canned diced tomatoes
- 1 liter chicken or vegetable broth
- 400 grams canned cannellini beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes
- 150 grams uncooked small pasta (e.g., ditalini or elbows)
- 2 cups spinach or kale
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- as needed parmesan cheese (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Slice the chorizo sausage into thin coins or crumble it into small pieces. Add it to the pot and cook for 5-7 minutes, stirring occasionally, until browned and slightly crisp. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
Dice the onion, mince the garlic, and chop the carrots and celery into small pieces. Add them to the pot and sauté for 5 minutes, or until the vegetables are softened.
Chop the zucchini into small cubes and add it to the pot. Stir well and cook for another 2 minutes.
Stir in the canned diced tomatoes, chicken or vegetable broth, and drained cannellini beans. Add the dried oregano, dried basil, red chili flakes, salt, and black pepper. Stir to combine.
Bring the soup to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
Add the uncooked pasta to the pot and cook for an additional 8-10 minutes, or until the pasta is tender.
Roughly chop the spinach or kale and stir it into the soup. Let it wilt for 2-3 minutes.
Return the cooked chorizo to the pot and stir well to distribute it evenly.
Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish with grated parmesan cheese, if desired. Serve hot with a side of crusty bread.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 6.4 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
