Chorizo, Tomato, and Mushroom Soup recipe

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Ingredients

1 tablespoon olive oil
1 pound chorizo sausage, diced
1 (8 ounce) package fresh mushrooms, chopped
1 ½ cups diced red onion
½ cup diced red bell pepper
½ cup diced green bell pepper
2 tablespoons minced garlic
2 (28 ounce) cans whole tomatoes, chopped, with juices
4 cups chicken stock
⅛ cup chopped fresh marjoram
⅛ cup chopped fresh basil
1 ½ teaspoons salt
¾ teaspoon crushed red pepper flakes

Nutrition Info

273.4 calories
carbohydrate: 11.9 g
cholesterol: 42.4 mg
fat: 19.4 g
fiber: 2.6 g
protein: 13.9 g
saturatedFat: 6.8 g
servingSize: -
sodium: 1602.1 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

3 quarts

Recipe Note

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

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