Hearty Tomato & Chorizo Soup
Warm yourself right up with this easy Hearty Tomato and Chorizo Soup. Top with mozzarella and serve with crusty bread, and you've got a complete meal ready to go.
Ingredients
- 1 tablespoons olive oil
- 1 small onion, chopped
- 1 chorizo sausage, chopped
- 1 clove garlic, chopped
- 1 can diced tomatoes
- 1 L chicken stock
- 1 cup risoni
- 3 cups silverbeet, shredded
- 1 large carrot, chopped
- 1 cup frozen peas
- 1 pinch salt and pepper
To serve
- 1 loaf crusty bread
- 1/4 cup grated parmesan
- 1 tablespoons olive oil
- 1 small onion, chopped
- 1 chorizo sausage, chopped
- 1 clove garlic, chopped
- 1 can diced tomatoes
- 1 L chicken stock
- 1 cup risoni
- 3 cups silverbeet, shredded
- 1 large carrot, chopped
- 1 cup frozen peas
- 1 pinch salt and pepper
To serve
- 1 loaf crusty bread
- 1/4 cup grated parmesan
- Step 1 of 5Heat oil in a large, heavy-based saucepan. Add onion and cook on low for 2-4 minutes, or until soft. Add chorizo and cook for 3-4 minutes, or until browned. Drain off excess oil.
- Step 2 of 5Add garlic and cook for a further 30 seconds. Add tomatoes and stock and bring to a boil.
- Step 3 of 5Reduce heat and add risoni. Simmer for 5 minutes, or until nearly tender.
- Step 4 of 5Stir through silverbeet, carrot and peas. Cook for a further 2 minutes. Season to taste.
- Step 5 of 5To serve, ladle soup into bowls and serve with crusty bread and grated Parmesan, if desired.
Method
- Step 1 of 5Heat oil in a large, heavy-based saucepan. Add onion and cook on low for 2-4 minutes, or until soft. Add chorizo and cook for 3-4 minutes, or until browned. Drain off excess oil.
- Step 2 of 5Add garlic and cook for a further 30 seconds. Add tomatoes and stock and bring to a boil.
- Step 3 of 5Reduce heat and add risoni. Simmer for 5 minutes, or until nearly tender.
- Step 4 of 5Stir through silverbeet, carrot and peas. Cook for a further 2 minutes. Season to taste.
- Step 5 of 5To serve, ladle soup into bowls and serve with crusty bread and grated Parmesan, if desired.
Method
- Step 1 of 5Heat oil in a large, heavy-based saucepan. Add onion and cook on low for 2-4 minutes, or until soft. Add chorizo and cook for 3-4 minutes, or until browned. Drain off excess oil.
- Step 2 of 5Add garlic and cook for a further 30 seconds. Add tomatoes and stock and bring to a boil.
- Step 3 of 5Reduce heat and add risoni. Simmer for 5 minutes, or until nearly tender.
- Step 4 of 5Stir through silverbeet, carrot and peas. Cook for a further 2 minutes. Season to taste.
- Step 5 of 5To serve, ladle soup into bowls and serve with crusty bread and grated Parmesan, if desired.