One-Pot Creamy Chorizo Tortellini Soup
This one-pot creamy chorizo tortellini soup is loaded with smoky chorizo, filled pasta and spinach in a rich, creamy tomato broth, perfect for a quick and comforting midweek dinner.
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Servings: 4
Ingredients
- 200 g Chorizo diced
- 1 Onion diced
- 1 Carrot diced
- 3 Garlic cloves minced
- 2 tbsp Tomato paste
- 1 tsp Smoked paprika
- 400 g Chopped tomatoes
- 600 ml Chicken stock
- 200 ml Double cream
- 400 g Fresh spinach and ricotta tortellini
- 100 g Baby spinach
- 40 g Parmesan grated
- Fresh basil to serve
Instructions
- Heat a large saucepan over a medium heat. Add the chorizo and fry for 3 to 4 minutes until it starts to crisp and releases its lovely red oil.
- Add the onion and carrot, then cook for 4 to 5 minutes until softened. Stir in the garlic, tomato paste and smoked paprika, cooking for another minute.
- Pour in the chopped tomatoes and chicken stock. Give everything a good stir, bring to a simmer and cook for a couple more minutes.
- Reduce the heat slightly and pour in the double cream, stirring until you have a rich, creamy tomato broth.
- Add the tortellini and simmer gently according to the packet instructions, usually around 3 to 5 minutes, until cooked through.
- Stir through the baby spinach and grated Parmesan. Cook for another minute until the spinach has wilted and the cheese has melted into the soup.
- Taste and adjust the seasoning with salt and black pepper. Ladle into bowls and finish with fresh basil, extra Parmesan and a little black pepper.