Recipe by English_Rose
This delicious hearty warming soup is made with chorizo sausage, pasta, tomatoes and herbs and is quick and easy to make. 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.
Top Review by Kathy!!
I was going to submit this recipe because I didn't want to lose it and found it already here. This was a great meal served with a homemade rustic bread. The recipe is in Rachel Allen's book Favorite Food At Home. The picture in her book is just lovely and the soup tasted as good as the picture looked.
- 2 tablespoons olive oil
- 9 ounces chorizo sausage, thinly sliced
- 1 large onion, chopped
- 4 large garlic cloves, grated
- 2 (14 ounce) cans chopped tomatoes or 2 lbs fresh tomatoes, peeled and chopped
- 3 3⁄4 cups chicken broth
- 2 tablespoons chopped herbs, eg. rosemary, thyme and parsley
- 1 pinch sugar
- 9 ounces pasta, such as orzo or 9 ounces fusilli
- 5 1⁄2 ounces spinach or 5 1⁄2 ounces baby spinach leaves
- salt and pepper
- finely grated parmesan cheese
- 3 tablespoons pesto sauce
Directions See How It's Made
- Heat the olive oil in a large pan, add the chorizo, and cook for 2 minutes.
- Add the chopped onion and garlic and season with salt and pepper. Cook gently over a low heat for 7-8 minutes, until soft.
- Add the tomatoes, broth and herbs, check the seasoning again and if necessary season with salt, pepper and a good pinch of sugar.
- Simmer with the lid on for a further 10 minutes or until soft.
- Add the uncooked pasta and continue to simmer for another 6-10 minutes stirring regularly or until the pasta is cooked.
- 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.
- To serve: ladle the hot chunky soup into 6 warm bowls and sprinkle with some finely grated Parmesan and a drizzle of pesto.