Recipe

Elevate your soup by adding pasta and chorizo to make it one you’ll want any day of the week!

Serves: 4 | Prep time: 15 mins | Cooking time: 15 mins

Italian | Main | Cardiff Mum

Ingredients

• 120g Chorizo Slices, Chopped
• 250g Three Cheese Tortellini
• 1 Onion, Finely Chopped
• 1 Celery Stick, Finely Chopped
• 1 Tin of Chopped Tomatoes
• 150ml Of Double Cream
• 50g Parmesan
• 1 Handful Of Spinach, Chopped
• 3 Cloves Garlic, Minced
• 100g Cherry Tomatoes, Chopped
• 1000ml Of Chicken Stock
• 1 Tsp Of Italian Seasoning Or Oregano
• 6 Leaves Of Fresh Basil, Chopped

Method

1. In a large frying pan or stock pot, add in the chorizo and fry for 4-5 minutes until crispy. Use a spatula to remove the chorizo from then pan, leaving the oil in the pan and set aside.
2. In the same pan, add the onion, celery, Italian seasoning and garlic and fry for 5 minutes until soft. Add the chopped tomatoes and stock to the pan and combine, then add the tortellini. Cover the pan and cook for 5 minutes.
3. Add the cream into the pan with the chorizo, spinach and basil and combine. Spoon into bowls and serve with more parmesan, some chopped tomatoes and chilli flakes.