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Chunky Mediterranean Pasta Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A lovely warming and filling autumnal comforting soup

A lovely warming and filling autumnal comforting soup

Ingredients

Serves: 3 - 6

Metric Cups

For the Soup

  • 2 tablespoons olive oil
  • 250 grams chorizo (thinly sliced)
  • 1 large onion (chopped)
  • 4 cloves garlic (grated)
  • 2 cans chopped tomatoes
  • 900 millilitres chicken stock
  • 2 tablespoons herbs (chopped)
  • 1 pinch of sugar
  • 250 grams pasta
  • 150 grams spinach (shredded)

For the to Serve

  • grated parmesan
  • pesto

For the Soup

  • 2 tablespoons olive oil
  • 8⅚ ounces chorizo (thinly sliced)
  • 1 large onion (chopped)
  • 4 cloves garlic (grated)
  • 2 cans diced tomatoes
  • 32 fluid ounce chicken broth
  • 2 tablespoons herbs (chopped)
  • 1 pinch of sugar
  • 8⅚ ounces pasta
  • 5⅓ ounces spinach (shredded)

For the to Serve

  • grated parmesan
  • pesto

Method

Chunky Mediterranean Pasta Soup is a community recipe submitted by cupcake chaos and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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, stock 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.
  • 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, stock 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.
  • Tell us what you think