Everyone loves a good tomato soup and with this fabulous recipe, showcasing such special ingredients, you can take this to all-time favourite status. Fast, easy and simply delicious!

Serves 4-6

3 Martinez chorizo extra (cured) sausages
1 onion, chopped
2 Tbsp Callipo nduja (optional)
1 Tbsp Forvm Chardonnay vinegar
1 jar Sabato pasta sauce with basil
500ml Foundation chicken stock
Sabato pesto alla genovese, to serve

Heat oven to 200°C fan bake.

Chop the chorizo into bite size pieces, place on a baking paper lined tray and bake for 5-10 minutes, or until crisp.

Pour the fat released from the chorizo during cooking into a pot (set aside the cubes of chorizo), heat slightly, add the onion and cook gently for about 5 minutes or until soft. If using the nduja, add it now.

When onion is soft, add the vinegar, followed by the pasta sauce and the chicken stock. Simmer gently for about 10 minutes to allow the flavours to blend.

For a smooth consistency, blitz with a hand blender or in a food processor.

Serve in bowls with a swirl of pesto and top with crunchy chorizo pieces.



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