Ashleigh Mogford: Creamy Chorizo Tortellini Soup

Prep Time: 10 minutes Cook Time: 20 minutes

In a large saucepan or stock pot over a medium heat, fry the chorizo for 4–5 minutes until crispy. You won’t need to add any oil as the chorizo will release its own. Use a spatula to remove the chorizo from the pan, leaving the oil in the pan, and set aside.

In the same pan, add the onion, celery, Italian seasoning and garlic and fry for 5 minutes until soft. Add the tin of chopped tomatoes
and stock to the pan and combine. Bring to a simmer then add the tortellini. Cover the pan and cook for 3 minutes. Add the cream into the pan with the chorizo, spinach and basil and combine.

Season with salt and pepper to taste then spoon into bowls and serve with the Grana Padano, the chopped cherry tomatoes and chilli flakes.