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Chorizo and Octopus Soup

Chorizo and octopus, a pleasantly surprising combination to add to your winter soup.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •    2 tbsps olive oil
    •    1 chorizo, chopped finely
    •    400g cleaned baby octopus
    •    400g can chopped tomatoes
    •    1 large onion, chopped finely
    •    2 cloves garlic, chopped finely
    •    1L Campbell's real soup case - Spanish
    •    1 red capsicum, deseeded and chopped finely


  1. Heat 1 tbs of the oil in a medium to large saucepan and cook onion, garlic, capsicum and chorizo. Cook for 3-4 minutes.
  2. Add the tomatoes and Campbell’s Real Soup Base. Bring to the boil.
  3. Meanwhile heat a chargrill or fry pan. Add the octopus, cook for 2-3 minutes or until tender.
  4. Ladle soup into bowls and top with octopus.

This great family recipe is thanks to Taste Recipes at


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