Description
Warm up with this comforting, smoky one-pot soup. Featuring tender Yukon Gold potatoes and savory beef chorizo in a rich, spiced broth, this dish is a perfect weeknight meal. The hearty flavors are elevated by a touch of smoked paprika and finished with fresh baby spinach for added nutrition. It is a gourmet-tasting, Mediterranean-inspired meal that comes together in under 40 minutes, making it ideal for busy families seeking a cozy dinner.
Ingredients
1 lb beef chorizo, casing removed
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
4 cups beef bone broth
1 teaspoon salt
1/2 teaspoon black pepper
2 cups fresh baby spinach
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the beef chorizo and cook for 5–7 minutes, breaking it apart with a wooden spoon until browned and fragrant.
Reduce heat to medium, add the onion and sauté for 3 minutes until softened.
Stir in the minced garlic and smoked paprika, cooking for 1 minute.
Add the potato cubes and stir to coat in the oils.
Pour in the beef broth and bring to a boil.
Reduce heat to low, cover, and simmer for 15–18 minutes, or until the potatoes are fork-tender.
Stir in the baby spinach and cook for 1 minute until wilted.
Taste and adjust seasoning with additional salt or pepper as needed.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days; flavors improve overnight.
Thicker Consistency: Mash a few cooked potatoes against the side of the pot to thicken the broth.
Substitution: If beef chorizo is unavailable, use lean ground beef seasoned heavily with smoked paprika, chili powder, and cumin.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg