It's amazing how much flavor is in this chickpea sofrito soup with sausage and spinach with just a handful of ingredients. It's a comforting and nutritious bowl that will keep you satisfied!
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What makes this recipe special
Now that it's finally beginning to look like winter in Los Angeles, it's time to start cooking comfort soups like crockpot Mexican chili, spicy Tuscan soup, and Italian farro stew. I'm starting the soup season with a hearty chickpea sofrito soup with sausage and spinach. This soup comes together quickly but delivers so much flavor because of the quick sofrito and Portuguese sausage.
I love making soups and stews because of the simplicity behind them. All you need are some basic ingredients. Allow them to simmer, letting the flavors meld, and there you have your meal. If you have limited time in the kitchen, prepare this soup and let it sit while you go on with your busy self.
Ingredients
- Portuguese sausage: Also known as linguica, Portuguese sausage is a smoked sausage made from pork seasoned with garlic and paprika.
- Canned diced tomatoes: The tomatoes are a key ingredient in the sofrito. You can substitute canned diced tomatoes with an equal amount of fresh diced tomatoes. Alternatively, you can use canned crushed tomatoes or tomato sauce, adjusting the quantity based on the desired texture.
- Smoked paprika: A spice made from dried, smoked red peppers with a smoky flavor. If you can't find smoked paprika, you can use regular paprika instead.
- Chickpeas: The beans are an extra source of protein, adding heartiness to the soup.
- Spinach: The leafy green vegetable with a mild, slightly sweet flavor, balances the rich sausage.
Substitutions and variations
- Vegetables: You can substitute chickpeas with other beans such as kidney beans or pinto beans. You can also use kale, swiss chard, collard greens, or any other type of leafy green vegetable.
- Protein: You can use other types of smoked sausage such as chorizo, kielbasa, or Andouille sausage, however, the result will differ according to how the sausage is seasoned.
Step-by-step instructions
Step 1: Cook sausage
Let's start preparing the soup by cooking the protein, sausage. Portuguese sausages are typically smoked and cured, making them incredibly flavorful. However, they also have a high amount of fat. So, we're going to first sear the sausage to render some of the fat.
Once the sliced sausage darkens slightly in color, drain all but one tablespoon of oil. We don't want all the fat in the soup, just enough to flavor the broth.
Step 2: Add vegetables
Next, add the chopped onion, bell pepper, and garlic to the large pot. Once softened, add the canned diced tomatoes along with smoked paprika, bay leaf, and fresh thyme.
Unlike other soups, you want the onions, tomatoes, peppers, and garlic to break down before adding the liquids. The idea is to create a sofrito, a Spanish tomato sauce often used as a base for many dishes. At the restaurant where I used to work, we used our homemade sofrito for a clam and chorizo dish. The depth of the sauce adds much flavor to any dish, so I thought, "Why not add it to a soup?"
Normally sofrito takes a long time to cook, but we're going the quick route and simmering the sofrito for 20 minutes. Since we're incorporating Portuguese sausage, the vegetables will absorb the flavors and become rich in depth in a short amount of time.
Step 3: Simmer
Now that we've developed the base, it's time to turn it into a soup. Add chicken broth and chickpeas and let the soup simmer for about 15 minutes.
Finish the soup by adding fresh spinach and letting it cook until wilted. You can also use kale, swiss chard, or any other type of leafy green.
Give the soup a final seasoning adjustment with salt and pepper before serving. Normally, I always season my soups as they cook. However, since the saltiness of your sausage varies according to the brand, I like to season it at the end.
The smell alone of this chickpea sofrito soup was enough to warm me up! The rich aroma from the spiced sausage to the sweet spinach and hearty chickpeas come together to create one amazing soup. I would gladly enough this year-round!
Make-ahead and storage
- Make-ahead: Like all soups, this soup tastes better the next day so you can prepare it the day before.
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Frequently asked questions
Yes, you can make a vegetarian version of this soup by substituting the Portuguese sausage with soyrizo and vegetable stock instead of chicken stock. The flavors won't be exactly the same but they will be similar.
If you prefer a spicier soup, you can add some crushed red pepper flakes or diced jalapenos along with the other vegetables. Adjust the amount according to your taste preference for heat.
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Store it in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat it on the stove or in the microwave until heated through.
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Recipe
Chickpea Sofrito Soup with Sausage
Ingredients
- 1 tablespoon olive oil
- 13 ounces Portuguese sausage sliced ¼-inch thick
- 1 medium onion diced
- 4 garlic cloves minced
- 1 red bell peppers diced
- 14 ounces canned diced tomatoes
- 1 teaspoon smoked paprika
- 1 bay leaf
- 4 sprigs thyme
- 14 ounces canned chickpeas rinsed and drained
- 2 ½ cups chicken broth
- 5 ounces spinach
- salt and pepper
Instructions
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add sausage and brown on both sides, about 3-4 minutes. Drain all but 1 tablespoon of oil.
- Add onion, red bell pepper, and garlic and saute until vegetables are softened, about 5-7 minutes. Add canned diced tomatoes, smoked paprika, bay leaf, and thyme. Bring to a simmer, reduce heat to low, and cook for 20 minutes, stirring occasionally.
- Add chickpeas and chicken broth and simmer for another 15 minutes. Add spinach, and cook until spinach is wilted, about 3 minutes. Season with salt and pepper and discard bay leaves and thyme. Serve.
Thalia @ butter and brioche
This stew looks incredibly hearty, comforting and delicious - perfect for the miserable weather we're having here in Australia at the moment!
cma0425
This will definitely warm you up on those nights you want to just stay in and do absolutely nothing 🙂
Mary Frances
This stew looks so perfect for the season, it's been so cold and miserable here in NY, I could use something warm and delicious like this!
cma0425
I'm just glad to actually have a winter in L.A. so I make stews like this!