Rachel Allen's Chunky Pasta and Turkey Soup
Over a year ago
4,304 views
Ingredients
- 2tbsp olive oil
- 200g chorizo, chopped in to 1cm chunks
- 1 large onion, peeled and chopped
- 4 large cloves of garlic, peeled and chopped
- salt and freshly ground black pepper
- 2 x 400g tinned chopped tomatoes
- 900ml turkey stock
- 2tbsp chopped herbs - rosemary, thmye, parsley
- Pinch of sugar
- 250g small dried pasta shapes
- 150g destalked shredded spinach or kale or whole baby spinach leaves
- freshly grated parmesan
- small bowl of basil pesto
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
This gorgeous soup is a meal in itself and the perfect remedy when you have had a lot of rich food.
Method
-
1
HEAT the oil in a large saucepan. Add the chorizo and cook for 2 minutes. Add the onion and garlic and season, then sweat over a gentle heat for 7-8 minutes until soft. Add the tomatoes, stock and herbs, if necessary season again with salt, pepper and pinch of sugar and simmer with lid on for another 10 minutes or until the tomatoes are soft.
Add the pasta and simmer for another 6-10 minutes, stirring regularly or until the pasta is cooked.
When ready to serve, drop in the spinach or kale and boil for just 1 minute or until the greens are wilted. Season to taste.
To serve, ladle the chunky soup into large warm bowls and sprinkle with some finely grated Parmesan and just a drizzle of pesto.
Chef's Tips
Use you own turkey stock, or ready-made if you're in a rush.
Similar Recipes
View all similar
French
Comments (0)