Chunky Mediterranean Pasta Soup Recipe

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Person

Time

0:25 - 0:15

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3064

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Submited by

remsha tariq from Rawalpindi

Ingredients

1 tbsp olive oil
250g (9oz) chorizo, chopped into 1cm (1/2 in) chunks
1 large onion, peeled and chopped
4 large garlic cloves, peeled and crushed
Salt and freshly ground black pepper
2 x 400g tins chopped tomatoes (or 900g (2lb) fresh tomatoes, peeled
900ml (1 ½ pints) chicken stock
2 tbsp chopped herbs - rosemary, thyme and parsley
pinch of sugar (optional)
250g (9oz) dried pasta, such as orzo or fusilli
150g (5oz) shredded spinach or whole baby spinach leaves

Method

Heat the olive oil in a large saucepan, add the chorizo and cook for 2 minutes. Add the chopped onion and garlic and season, then sweat over a gentle heat for 7-8 minutes, until soft. Add the tomatoes, stock and herbs, if necessary season again with salt, pepper and a good pinch of sugar and simmer with the lid on for another 10 minutes or until the tomatoes are soft.
Add the pasta and continue to simmer for another 6-10 minutes, stirring regularly or until the pasta is cooked. When you are ready to serve, drop in the spinach and boil for just 1 minute or until the spinach is wilted. Taste for seasoning. To serve, ladle the chunky soup into large warm bowls and sprinkle with some finely grated Parmesan and a drizzle of pesto.

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