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

    Creamy Cheese Tortellini Soup with Chorizo

    Recipe Information

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    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


    Chop the chorizo up finely.

    Heat the oil in a large saucepan and fry the chorizo until crisp, then remove with a slotted spoon and put to one side.

    Peel and chop the onion.

    Peel and mince the garlic.

    Wipe the celery and chop finely.

    Put all these into the pan with the olive oil and sauté for a couple of minutes on a low heat.

    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.

    Crumble in the stock cubes, season with salt and pepper and simmer for 15 minutes.

    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.