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Chorizo and orzo soup in a teal bowl with a side plate and ciabatta roll, soup spoon and mustard napkin on the side.
5 from 1 vote

Chorizo and Orzo Soup

By: Deborah
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! 
PREP: 20 minutes
COOK: 40 minutes
TOTAL: 1 hour
Course: Soup, Starter
Cuisine: Italian, Spanish
Servings: 8 people
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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.  
 
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Nutrition

Calories: 236kcal | Carbohydrates: 25g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 1090mg | Potassium: 498mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8438IU | Vitamin C: 59mg | Calcium: 177mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chorizo soup recipe, comfort food, orzo soup recipe, winter warmer
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