Name: Rustic Chorizo, Tomato, and Spinach Soup
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 8 ounces Spanish-style chorizo sausage, sliced 1/4 inch thick; 1 onion, chopped; Salt and pepper; 4 garlic cloves, minced; 1/2 teaspoon ground cumin; 1 (28-ounce) can diced tomatoes; 3 cups chicken broth; 8 ounces (8 cups) baby spinach; 1 teaspoon sherry vinegar

Why This Recipe Works

Chorizo sausage provides a meaty, smoky base for this soup. We add the spinach at the end to preserve its fresh taste.

Before You Begin

Be sure to use dry-cured Spanish-style chorizo for this recipe and not the fresh, Mexican variety.

Instructions

Heat oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until beginning to brown, about 5 minutes. Add onion and ¾ teaspoon salt and cook until softened, about 5 minutes. Add garlic, cumin, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Add tomatoes and their juice and broth and bring to boil.

Stir in spinach and cook, covered, until spinach is wilted and tender, about 2 minutes. Stir in vinegar. Season with salt and pepper to taste. Serve.