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Chicken and chorizo tortelloni soup recipe

Chicken and chorizo tortelloni soup recipe

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Created by The Tesco Real Food team

Ready in just 30 minutes, this seriously flavoursome soup takes advantage of fresh pasta, which is added for the last 3 mins of cooking and makes it all the more filling. With rich chorizo, vibrant carrot and fresh basil, it's a speedy dinner that's sure to satisfy. See method

  • Serves 4
  • Takes 30 mins
  • 531 calories / serving

Ingredients

  • 75g chorizo sausage slices
  • 1 tbsp vegetable oil, plus 2 tsp
  • ½ onion, finely diced
  • 1 carrot, scrubbed and finely diced
  • 2 garlic cloves, crushed
  • 1 reduced-salt chicken stock cube, made up to 1.5ltrs
  • 30g fresh basil, torn
  • 1 lemon, ½ zested, whole juiced
  • 2 x 300g packs chicken & chorizo tortelloni

Each serving contains

  • Energy

    2225kj
    531kcal     27%

  • Fat

    19g 27%

  • Saturates

    4g 21%

  • Sugars

    8g 8%

  • Salt

    2.4g 41%

of the reference intake
Carbohydrate 68g Protein 19g Fibre 7.4g

Method

  1. Set aside 8 chorizo slices, then chop the rest into small pieces. Heat 2 tsp oil in a saucepan over a medium-high heat. Fry the chopped chorizo for 3-4 mins until golden. Add the onion and carrot and cook for 8 mins or until softened, lowering the heat if it starts browning too quickly.
  2. Add the garlic and cook for a further 1-2 mins until fragrant, then add the stock. Season and simmer for 10 mins until the carrot is tender. Meanwhile, blitz the remaining oil, basil and lemon juice to a fairly smooth pesto, adding 1 tbsp water if needed to loosen.
  3. Cook the remaining chorizo in a frying pan over a medium-high heat for 1-2 mins each side until crispy; set aside. Add the tortelloni and the lemon zest to the soup and cook for 3 mins until the pasta is just cooked. Divide among bowls, then top with the chorizo and pesto.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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