This chorizo and orzo soup recipe is a hearty, flavourful one pot dish featuring smoky chorizo, tender orzo, and a rich tomato-based broth. Perfect for busy weeknights!
Enjoy as a starter, a quick lunch or a comforting dinner option on chilly evenings. We love Mediterranean flavours and the warm smoky flavours of chorizo and pimenton in the soup will do the trick!
Tips
- Kale substitutes – the kale can be swapped out for shredded savoy cabbage or cavolo nero.
- Vegetarian option – replace the chorizo with smoked paprika, roasted chickpeas or a plant-based sausage.
- Gluten-free option – use gluten-free pasta or rice in place of orzo.
- Spices – try adding a pinch of chilli flakes for heat, or smoked paprika for extra depth.
- This chorizo and orzo soup recipe is easily halved if you’re cooking for less people.
Featured Comment
"This soup is amazing . First time making it today and will definitely make it again. It’s so tasty xx"
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Frequently Asked Questions
Yes – keep it in the fridge for up to 3 days. Reheat gently on the hob, adding a splash of water or stock if needed, as the orzo may absorb some liquid.
It’s best to freeze the soup without the orzo, as pasta can become mushy when thawed and reheated. Add freshly cooked orzo when serving.
Use Spanish-style cured chorizo for a smoky flavour or fresh chorizo if you prefer a softer texture. Both work well, depending on your preference.
Yes - small pasta shapes like ditalini, macaroni, or even pearl couscous can be used as substitutes for orzo.
Pair with crusty bread, a side salad, or grilled cheese sandwiches for a hearty meal.
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HOW TO MAKE THIS CHORIZO AND ORZO SOUP
Ingredients
- 0.5 tbsp olive oil
- 300g diced chorizo
- 2 onions, chopped
- 2 carrots, peeled and diced
- 2 celery sticks, diced
- 2 bay leaves
- 2 tsp sweet pimenton
- 2 x 400g tins chopped tomatoes (plus 1 tin of water)
- 1.8 litre vegetable stock (made using 4 stock cubes or pots)
- 120g orzo
- 400g shredded kale, hard stalks removed (see Tips)
- salt and freshly ground black pepper
Instructions
- Heat the olive oil over a medium heat in a large, lidded stock pot. Add the diced chorizo and fry for 2 minutes, or until golden.
- Add the chopped onions, carrots, celery, bay leaves and sweet pimenton to the pan and cook for 10 minutes, until softened, stirring occasionally.
- Stir in the 2 tins of chopped tomatoes, plus 1 tin of water and the stock. Bring to the boil, then reduce the heat and simmer for 15 minutes with the lid ajar, stirring occasionally.
- Add the orzo and shredded kale, bring back to the boil, then reduce the heat and simmer for 10 minutes. Remove the bay leaves then taste and season with salt and freshly ground black pepper, if needed. Enjoy with some crusty bread on the side.
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Chorizo and Orzo Soup
Equipment
Ingredients
- 0.5 tbsp olive oil
- 300 g (10.6 oz) diced chorizo
- 2 onions chopped
- 2 carrots peeled and diced
- 2 celery sticks diced
- 2 bay leaves
- 2 tsp sweet pimenton
- 2 (8.7 oz) x 400g tins chopped tomatoes (plus 1 tin of water)
- 1.8 litre (7 ½ cups) vegetable stock (made using 4 stock cubes or pots)
- 120 g (4.2 oz) orzo
- 400 g (14.1 oz) shredded kale hard stalks removed (see Notes)
- salt and freshly ground black pepper
Instructions
- Heat the olive oil over a medium heat in a large, lidded stock pot. Add the diced chorizo and fry for 2 minutes, or until golden.
- Add the chopped onions, carrots, celery, bay leaves and sweet pimenton to the pan and cook for 10 minutes, until softened, stirring occasionally.
- Stir in the 2 tins of chopped tomatoes, plus 1 tin of water and the stock. Bring to the boil, then reduce the heat and simmer for 15 minutes with the lid ajar, stirring occasionally.
- Add the orzo and shredded kale, bring back to the boil, then reduce the heat and simmer for 10 minutes. Remove the bay leaves then taste and season with salt and freshly ground black pepper, if needed. Enjoy with some crusty bread on the side.
Notes
- Kale substitutes – the kale can be swapped out for shredded savoy cabbage or cavolo nero.
- Vegetarian option – replace the chorizo with smoked paprika, roasted chickpeas or a plant-based sausage.
- Gluten-free option – use gluten-free pasta or rice in place of orzo.
- Spices – try adding a pinch of chilli flakes for heat, or smoked paprika for extra depth.
- This chorizo and orzo soup recipe is easily halved if you’re cooking for less people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Isobel Jamieson says
This soup is amazing . First time making it today and will definitely make it again. It’s so tasty xx
Deborah says
Thank you for your positive feedback and rating Isobel...much appreciated! I'm glad you enjoyed it so much 😀