Chunky mediterranean pasta soup

Rachel Allen's delicious hearty warming soup is made with chorizo sausage, pasta, tomatoes and herbs and is quick and easy to make
By Rachel Allen
Chunky mediterranean pasta soup
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 250 g chorizo sausages, thinly sliced
  • 1 large onion, chopped
  • 4 large cloves garlic, grated
  • 2 cans chopped tomatoes, or 900g peeled fresh tomatoes, chopped
  • 900 ml chicken stock
  • 2 tbsp chopped herbs, eg. rosemary, thyme and parsley
  • pinch sugar
  • 250 g pasta, such as orzo or fusilli
  • 150 g shredded spinach, or whole baby spinach leaves

To serve

  • finely grated parmesan
  • small bowl pesto

Tips and Suggestions

If you are using fresh tomatoes, you will need to peel them. To do this score a cross with a sharp knife on the base of the tomato and drop them, carefully, into boiling water for 10-15 seconds, until the skin peels off easily.

Rachel's Favourite Food


1. Heat the olive oil in a large pan, add the chorizo, and cook for 2 minutes.

2. Add the chopped onion and garlic and season with salt and pepper. Cook gently over a low heat for 7-8 minutes, until soft.

3. Add the tomatoes, stock and herbs, check the seasoning again and if necessary season with salt, pepper and a good pinch of sugar.

4. Simmer with the lid on for a further 10 minutes or until soft.

5. Add the uncooked pasta and continue to simmer for another 6-10 minutes stirring regularly or until the pasta is cooked.

6. When you are ready to serve, add the spinach and boil for 1 minute or until the spinach is wilted. Taste and if necessary add seasoning.

7. To serve: ladle the hot chunky soup into 6 warm bowls and sprinkle with some finely grated Parmesan and a drizzle of pesto.

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