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Creamy Cheese Tortellini Soup with Chorizo

Recipe

Elevate your soup by adding pasta and chorizo to make it one you’ll want any day.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 30 minutes

Italian   |   Main

  

Ingredients

  • 250g Cucina 3 Cheese Tortellini
  • Large Red Onion
  • 2 sticks Celery
  • 125g Carrot, grated
  • 100g Baby Spinach Leaves
  • 2 Garlic Cloves
  • 400g Chopped Tinned Tomatoes
  • 2 tsp Tomato Purée
  • 30ml Olive Oil
  • 2 Chicken Stock Cubes
  • 25ml Lemon Juice
  • 800ml boiling water
  • 100ml White Wine
  • 1 heaped tsp Paprika
  • 1 heaped tsp Oregano
  • ½ tsp Chilli Flakes
  • 80ml Double Cream
  • Sea Salt and Black Pepper
  • Grated Parmesan Cheese, to serve

  

Method

  1. Chop the chorizo up finely.
  2. Heat the oil in a large saucepan and fry the chorizo until crisp, then remove with a slotted spoon and put to one side.
  3. Peel and chop the onion.
  4. Peel and mince the garlic.
  5. Wipe the celery and chop finely.
  6. Put all these into the pan with the olive oil and sauté for a couple of minutes on a low heat.
  7. Then, add the boiling water, white wine, tinned tomatoes, chilli flakes, oregano, paprika, tomato purée, grated carrot and lemon juice and bring to the boil.
  8. Crumble in the stock cubes, season with salt and pepper and simmer for 15 minutes.
  9. Add the tortellini and spinach and cook for a further 5 minutes. Add the cream and stir through. Cook gently for a minute then serve in bowls alongside some grated parmesan.