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Creamy Chorizo and Brussels Sprouts Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: About 4 servings 1x


Brussels sprouts and chorizo are the rockstars in this flavorful, creamy, Spanish soup!


  • 8 ounces Spanish chorizo, finely diced
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 lb. brussels sprouts, finely chopped
  • 4 cups chicken broth
  • 2 cups (about 1/2 pound) diced Yukon gold potatoes
  • 1 tsp. paprika
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 (6 oz.) can evaporated milk
  • optional toppings: shredded Manchego or Parmesan cheese, chopped fresh parsley, reserved chorizo


  1. Saute chorizo in a large stockpot over medium high heat until cooked, about 3-5 minutes, stirring occasionally. Remove chorizo with a slotted spoon. Reserve 2 tablespoons of grease in the stockpot, and discard the rest.
  2. Add onion to the stockpot, and saute in the chorizo grease for 5 minutes or until soft and translucent, stirring occasionally. Add garlic and brussels sprouts, and saute for an additional 3 minutes or until the brussels sprouts begin to brown, stirring occasionally. Add chicken broth, potatoes, paprika, salt and pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until the potatoes are tender.
  3. If you would like a pureed soup, blend soup using an immersion blender or stand blender. If you would like a chunkier soup, leave it as is. Stir in evaporated milk and chorizo, reserving 1/4 cup chorizo for toppings if desired. Season with additional salt and pepper if needed.
  4. Serve warm with toppings.