Chunky Mediterranean Pasta Soup - cooking recipe

Ingredients

2 tablespoons olive oil
9 ounces chorizo sausage, thinly sliced
1 large onion, chopped
4 large garlic cloves, grated
2 (14 ounce) cans chopped tomatoes or 2 lbs fresh tomatoes, peeled and chopped
3 3/4 cups chicken broth
2 tablespoons chopped herbs, eg. rosemary, thyme and parsley
1 pinch sugar
9 ounces pasta, such as orzo or 9 ounces fusilli
5 1/2 ounces spinach or 5 1/2 ounces baby spinach leaves
salt and pepper
To serve
finely grated parmesan cheese
3 tablespoons pesto sauce

Preparation

Heat the olive oil in a large pan, add the chorizo, and cook for 2 minutes.
Add the chopped onion and garlic and season with salt and pepper. Cook gently over a low heat for 7-8 minutes, until soft.
Add the tomatoes, broth and herbs, check the seasoning again and if necessary season with salt, pepper and a good pinch of sugar.
Simmer with the lid on for a further 10 minutes or until soft.
Add the uncooked pasta and continue to simmer for another 6-10 minutes stirring regularly or until the pasta is cooked.
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.
To serve: ladle the hot chunky soup into 6 warm bowls and sprinkle with some finely grated Parmesan and a drizzle of pesto.