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