Chorizo & Orecchiette Soup

Chorizo & Orecchiette Soup

By Kim Ragosta @littlehouseintheforest

Serves 10


2.5 lbs chorizo, casings removed

1 TBS olive oil

1 onion, chopped

3 peppers, chopped (red, yellow and orange)

6 oz baby spinach

3 32 oz broth (chicken, beef or veggie)

1 can white beans, drained

1 lb orecchiette pasta


In a large pot add chorizo with olive oil and veggies. Cook over medium heat until chorizo is cooked through, breaking up with wooden spoon as it cooks. Add spinach and beans. Cook until spinach is wilted. Add broth and bring to a boil. Add pasta and cook until pasta is cooked through. Serve with parmesan cheese and crusty bread.

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