Spicy Calamari and Bean Soup

I make this Spicy Calamari and Bean Soup when I want something bold, hearty, and a little different from my usual seafood dishes. Tender calamari simmers in a rich, spiced tomato broth with creamy beans for a satisfying and comforting bowl.

Why You’ll Love This Recipe

I love how this soup balances heat, texture, and depth of flavor. The calamari becomes tender when cooked properly, while the beans add heartiness and body to the broth. I also appreciate how the spices bring warmth without overpowering the delicate seafood. It feels rustic and nourishing, yet special enough for a weekend dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound calamari, cleaned and sliced into rings

• 2 tablespoons olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1/2 teaspoon red pepper flakes

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• 1 can (14–15 ounces) diced tomatoes

• 1 can (15 ounces) white beans, drained and rinsed

• 4 cups seafood or vegetable broth

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh parsley

Directions

1. I heat olive oil in a large pot over medium heat.

2. I sauté the diced onion for about 4–5 minutes until softened, then stir in the garlic and cook for another minute.

3. I add red pepper flakes, smoked paprika, and cumin, stirring until fragrant.

4. I pour in the diced tomatoes and broth, then add the white beans. I bring everything to a gentle simmer and cook for about 10 minutes to develop flavor.

5. I add the sliced calamari and simmer for 3–5 minutes, just until tender. I avoid overcooking so the calamari stays soft.

6. I season with salt and black pepper, then stir in lemon juice.

7. I garnish with chopped parsley and serve warm.

Servings and timing

This recipe serves about 4 people.

I usually spend around 15 minutes preparing the ingredients and about 20 minutes cooking. In total, I have the soup ready in approximately 35 minutes.

Variations

I sometimes add chopped kale or spinach for extra greens. If I want a richer broth, I stir in a splash of white wine before adding the tomatoes. I also enjoy using chickpeas instead of white beans for a slightly different texture. For extra heat, I increase the red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Because seafood can become tough if reheated too much, I warm the soup gently over low heat just until heated through.

I prefer not to freeze this soup, as the calamari texture may change after thawing.

FAQs

How do I keep calamari tender?

I cook it briefly, just until opaque and tender. Overcooking can make it rubbery.

Can I use frozen calamari?

Yes, I thaw it completely and pat it dry before adding it to the soup.

Is this soup very spicy?

It has moderate heat from the red pepper flakes. I adjust the amount to suit my preference.

Can I use a different type of bean?

Yes, I can substitute chickpeas or cannellini beans if I like.

What can I serve with this soup?

I enjoy serving it with crusty bread to soak up the flavorful broth.

Conclusion

I love how this Spicy Calamari and Bean Soup combines tender seafood, hearty beans, and warming spices in one comforting bowl. It’s bold, satisfying, and perfect when I want a soup that feels both rustic and full of character.