Tomato Pastina Soup
Cozy Up with Tomato Pastina Soup with Chorizo – A Mediterranean Delight!
Looking for a comforting and flavorful soup that’s quick enough for a weeknight but special enough for company? Our Tomato Pastina Soup with Chorizo is just the ticket! This vibrant soup blends the simple comfort of pastina with the smoky spice of chorizo, all simmered in a rich tomato broth. It’s a delightful fusion of Italian and Mediterranean flavors that will warm you from the inside out.
Pastina, those tiny little pasta shapes, are a nostalgic favorite for many, evoking childhood memories of cozy meals. But don’t let their small size fool you – they pack a surprising amount of texture and heartiness into this soup. The chorizo adds a beautiful depth of flavor, while the spinach provides a boost of nutrients and a lovely pop of color.
This recipe is incredibly versatile. Feel free to adjust the amount of chorizo to your liking – more for a spicier kick, less for a milder flavor. You can also add other vegetables, such as zucchini or carrots, to boost the nutritional value and add even more texture. A sprinkle of red pepper flakes can also add a nice touch of heat.
Why You’ll Love This Soup:
- Quick & Easy: Ready in under 40 minutes!
- Flavorful: The combination of tomato, chorizo, and parmesan is irresistible.
- Comforting: A warm and hearty soup perfect for any occasion.
- Versatile: Easily customizable to your preferences.
Frequently Asked Questions
Q: What is pastina?
A: Pastina is a type of very small pasta, traditionally used in soups. It’s often associated with Italian-American cuisine and is known for its comforting texture.
Q: Can I use a different type of sausage instead of chorizo?
A: Yes, you can! Italian sausage (sweet or hot) would be a good substitute. Just be sure to remove the casing before cooking.
Q: Is this soup vegetarian?
A: No, this recipe contains chorizo. To make it vegetarian, you can omit the chorizo and add more vegetables or a can of cannellini beans for protein.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup actually tastes even better the next day. Just be aware that the pastina will continue to absorb liquid, so you may need to add a little extra broth when reheating.
Q: What kind of parmesan cheese is best?
A: Freshly grated parmesan cheese is always best for flavor and texture. However, pre-grated parmesan will also work in a pinch.
Tomato Pastina Soup with Chorizo
Ingredients
- 2 tablespoons Olive Oil
- 2 tablespoons Garlic minced
- 1 medium Onion diced
- 2 Chorizo chopped
- 1 can Crushed Tomatoes
- 4 cups Vegetable or Chicken Broth
- 2 cups Spinach Leaves
- 1 cup Pastina
- 1/2 cup Parmesan Cheese grated
- to taste Salt and Pepper
- 1 teaspoon Sugar optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for about 3-5 minutes, until softened.
- Add garlic and cook for 1 minute more, until fragrant.
- Add chorizo and cook, breaking it up with a spoon, until browned.
- Add crushed tomatoes and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add pastina and cook according to package directions.
- Stir in spinach and cook until wilted, about 2 minutes.
- Stir in parmesan cheese and season with salt and pepper to taste.
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