Chunky mediterranean pasta soup

Method

1. Heat the olive oil in a large pan, add the chorizo, and cook for 2 minutes.

2. Add the chopped onion and garlic and season with salt and pepper. Cook gently over a low heat for 7-8 minutes, until soft.

3. Add the tomatoes, stock and herbs, check the seasoning again and if necessary season with salt, pepper and a good pinch of sugar.

4. Simmer with the lid on for a further 10 minutes or until soft.

5. Add the uncooked pasta and continue to simmer for another 6-10 minutes stirring regularly or until the pasta is cooked.

6. When you are ready to serve, add the spinach and boil for 1 minute or until the spinach is wilted. Taste and if necessary add seasoning.

7. To serve: ladle the hot chunky soup into 6 warm bowls and sprinkle with some finely grated Parmesan and a drizzle of pesto.

Cook's Notes

If you are using fresh tomatoes, you will need to peel them. To do this score a cross with a sharp knife on the base of the tomato and drop them, carefully, into boiling water for 10-15 seconds, until the skin peels off easily.

Comments                        add a comment

Be the first to add a comment...

Ingredients

2 tbsp Olive oil
250g chorizo sausage, thinly sliced
1 large onion, chopped
4 large cloves Garlic, grated
2 cans chopped Tomatoes, or 900g peeled fresh tomatoes, chopped
900ml chicken stock
2 tbsp chopped herbs, eg. rosemary, thyme and parsley
pinch Sugar
250g pasta, such as orzo or fusilli
150g shredded Spinach, or whole baby spinach leaves

To serve

finely grated Parmesan
small bowl basil pesto

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Save money on shopping bills
Real Italian food for real food lovers