• 6servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, C, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 250 g chorizo sausages , thinly sliced

  3. 1 large onion , chopped

  4. 4 large cloves garlic , grated

  5. 2 cans chopped tomatoes , or 900g peeled fresh tomatoes, chopped

  6. 900 ml chicken stock

  7. 2 tbsp chopped herbs , eg. rosemary, thyme and parsley

  8. pinch sugar

  9. 250 g pasta , such as orzo or fusilli

  10. 150 g shredded spinach , or whole baby spinach leaves

  11. finely grated parmesan

  12. small bowl pesto

Instructions Jump to Ingredients ↑

  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.

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