Fridge Raid Soup from Real Life Recipes

By Tom Kerridge · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large saucepan. Add the chorizo slices and let them render slowly for about 5 minutes, until they just start to caramelise. Add the onion, carrots and celery and cook for another 5 minutes, until softened.
2. Add the thyme, chicken stock and chopped tomatoes and bring to the boil. Lower to a simmer and cook for 5 minutes, then add the pasta. Stir well and simmer for 12 minutes, until the pasta is almost cooked.
3. Stir in the frozen peas and kale, season with salt and pepper, and simmer for a few minutes until the kale is tender.
4. Ladle into warm bowls, drizzle with extra virgin olive oil, sprinkle with grated Parmesan and serve.

Summarized from Tom Kerridge's video. Watch it for the details.

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OnionCheeseTomatoCarrotParmesan cheesePastaCeleryPea