Chunky Mediterranean Pasta Soup

• 2 tablespoons olive oil
• 9 ounces chorizo sausage, thinly sliced
• 1 large onion, chopped
• 4 large garlic cloves, grated
• 2 (14 ounce) cans chopped tomatoes or 2 lbs fresh tomatoes, peeled and chopped
• 3 3/4 cups chicken broth
• 2 tablespoons chopped herbs, eg. rosemary, thyme and parsley
• 1 pinch sugar
• 9 ounces pasta, such as orzo or 9 ounces fusilli
• 5 1/2 ounces spinach or 5 1/2 ounces baby spinach leaves
• salt and pepper
• To serve
• finely grated parmesan cheese
• 3 tablespoons pesto sauce

1. Heat the olive oil in a large pan, add the chorizo, and cook for 2 minutes.
2. Add the chopped onion and garlic and season with salt and pepper. Cook gently over a low heat for 7-8 minutes, until soft.
3. Add the tomatoes, broth and herbs, check the seasoning again and if necessary season with salt, pepper and a good pinch of sugar.
4. Simmer with the lid on for a further 10 minutes or until soft.
5. Add the uncooked pasta and continue to simmer for another 6-10 minutes stirring regularly or until the pasta is cooked.
6. When you are ready to serve, add the spinach and boil for 1 minute or until the spinach is wilted. Taste and if necessary add seasoning.
7. To serve: ladle the hot chunky soup into 6 warm bowls and sprinkle with some finely grated Parmesan and a drizzle of pesto.

olive oil, chorizo sausage, onion, garlic, tomatoes, chicken broth, herbs, sugar, pasta, spinach, salt, parmesan cheese, pesto sauce

Taken from www.food.com/recipe/chunky-mediterranean-pasta-soup-413846 (may not work)