ITALIAN TOMATO & SAUSAGE SOUP

If you’re looking for a comforting and easy soup that doesn’t require hours of cooking, this might hit the spot. Any pork sausages will do, I’m a big fan of pork and fennel or pork and cress.

INGREDIENTS

1 brown onion, diced
1 carrot, grated
4 good quality pork sausages
3 cloves garlic, finely chopped
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon dried basil
¼ teaspoon chilli flakes, optional
2 400g tins of finely chopped tomatoes
750ml chicken stock
2 tablespoons brown sugar
1 courgette, grated
2 cups baby spinach leaves
Sea salt
Cracked pepper
½ cup orzo pasta

To Serve
4-5 teaspoons basil pesto

METHOD

Heat the olive oil in a large dutch oven over a medium heat. Add the onions and carrot and fry until softened. 

Squeeze the sausage out of the casing into small meatballs and fry until lightly golden. Add the garlic, herbs and spices and fry briefly until aromatic, then add the tomato paste and fry for a further few minutes.

Add the tinned tomatoes, chicken stock and brown sugar and season with salt and pepper. Bring to a low simmer then cook uncovered for 20 minutes. 

Add the orzo zucchini and cook for a further 10 minutes or until the pasta is cooked through. Add the spinach leaves and stir through to soften. 

Serve soup with a spoonful of pesto on top.