Hearty Tomato and Chorizo Soup

clock 15 minutes + 20 minutes bowl Serves 4


  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 1 chorizo sausage, scored and finely chopped
  • 1 clove garlic, chopped
  • 400g can diced tomatoes
  • 1 L chicken stock
  • 1 cup risoni (or pasta shells/bows)
  • 3 cups silverbeet, shredded
  • 1 large carrot, roughly chopped
  • 1 cup frozen peas
  • Salt and pepper
  • To serve:
  • 1 Crusty bread
  • Grated Parmesan cheese, if desired
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  • 1. Heat 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.

  • 2. Add garlic and cook for a further 30 seconds. Add tomatoes and stock and bring to a boil.

  • 3. Reduce heat and add risoni. Simmer for 5 minutes, or until nearly tender.

  • 4. Stir through silverbeet, carrot and peas. Cook for a further 2 minutes. Season to taste.

  • 5. To serve, ladle soup into bowls and serve with crusty bread and grated Parmesan, if desired.

  • Tip: Placing carrots in an airtight container lined with a paper towel will extend their life for up to 10 times longer than if you just keep them loose in the fridge

By Food to Love

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