Created on August 28th, 2025 at 09:17 pm
Creamy, cozy, and loaded with flavor
Looking for a soul-warming bowl of comfort? This Spanish-style beef sausage and potato soup is ultra-creamy, smoky, and hearty enough for dinner. It’s packed with tender potatoes, chickpeas, and bold spices — all simmered in a velvety broth that feels indulgent without being heavy. Whether you’re cozying up on a weeknight or batch-cooking for Sunday meal prep, this one-pot soup is fast, flavorful, and guaranteed to impress. Perfect for fans of comforting fall soups or anyone who loves a good Spanish-inspired dish without the pork!
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
📝 Ingredients List
- 1 tablespoon olive oil
- 5 oz (150 g) beef chorizo-style sausage, sliced
- 1 large onion, diced
- 1 large red bell pepper, diced
- 4 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 ½ lb (700 g) potatoes, peeled and cut into bite-sized cubes
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 6 cups (1.5 liters) low-sodium chicken stock
- 2 bay leaves
- 1 cup (250 ml) half and half or single cream
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper, to taste
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large heavy-bottomed pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing spoon or spatula
- Ladle
- Small bowl (for prepping ingredients)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Heat oil and brown the sausage 🥄
In a large pot, heat olive oil over medium-high heat. Add sliced beef sausage and cook for 3–4 minutes until slightly crispy. - Add aromatics
Stir in diced onion and red bell pepper. Cook for 5 minutes until softened. Add garlic and thyme, and cook for 1 more minute until fragrant. - Toast the spices
Stir in tomato paste, ground cumin, and smoked paprika. Cook for 1 minute, stirring often to bloom the spices and deepen the flavor. 🔥 - Simmer the soup
Add potatoes, chickpeas, chicken stock, and bay leaves. Bring to a boil, then reduce to a simmer. Cover with a lid and cook for 15–20 minutes or until potatoes are fork-tender. - Add cream and finish
Stir in the half and half and chopped parsley. Simmer for another 2–3 minutes until warmed through. Taste and adjust seasoning. - Serve & enjoy 🍞
Ladle into bowls and serve hot with crusty bread or a side of garlic toast!
💡 Pro Tips
- Meal prep: This soup tastes even better the next day! Store in the fridge for up to 4 days.
- Make it dairy-free: Swap cream for a splash of coconut milk or almond milk.
- Add greens: Stir in spinach or kale during the last few minutes for an extra veggie boost.
- Freezer-friendly: Freeze in individual portions for easy grab-and-go lunches.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 309 | 14g | 36g | 13g | 7g | 5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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