A thick and hearty chorizo soup with a bit of spice.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until browned, about 4 minutes. Add mushrooms, red and green bell peppers, and garlic and cook, stirring occasionally, until vegetables are soft, 6 to 8 minutes. Stir in tomatoes with juices, chicken stock, marjoram, basil, salt, and red pepper flakes; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.


Cook's Note:

Andouille sausage can be used in place of chorizo, if preferred.

Nutrition Facts

273 calories; 19.4 g total fat; 42 mg cholesterol; 1602 mg sodium. 11.9 g carbohydrates; 13.9 g protein; Full Nutrition