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Spanish Spicy Chorizo and Red Pepper Minestrone Soup.

Minestrone soup is a great Italian soup but can also be Incorporated well with some Spanish ingredients too, offering unique flavours. The key to any minestrone soup is getting a tasty broth. This recipe will give you a fantastic soup which is both aromatic and full of great flavours.


Sevres 4

  • 2 peeled and finely diced carrots
  • 1 finely diced white onion
  • 2 finely chopped cloves of garlic
  • 2 sticks of celery
  • 2 finely chopped sweet red peppers
  • 1tbsp thyme
  • 2 Birdseye chilli's finely diced
  • 1 can tomatoes chopped.
  • 2tbsp tomato puree
  • 1tbsp olive oil
  • 75g finely diced chorizo sausage
  • 1 tsp sugar
  • 1 tsp basil dried
  • 1 litre of chicken stock
  • 75g of spaghetti (broken into small 1cm long pieces)


  • Firstly heat the oil in a large saucepan then add the carrot, onion, garlic, red pepper, chilli and celery cook over a gentle heat for 4 minutes. Add the chorizo and continue to cook for a further 2 minutes.
  • Next add the chopped tomatoes, herbs, tomato puree and stock and bring to the boil. Add the sugar and simmer for 30 Min's.
  • Add the broken pasta and cook for a further 8 Min's or until the pasta is soft. A little tip to break the pasta, wrap it in a tea towel, roll the tea towel up and take one end with each hand. Now place the pasta at the edge of the work surface at 45* angle, push against the edge and in a sawing action push the pasta up and down the edge until it starts breaking from the downward force that is being applied. It should if done correctly then it should be small pieces.
  • Once the pasta is cooked check seasoning and adjust accordingly, serve with crusty Italian flat bread or ciabatta.