My children seem very suspicious of soup for some reason. I will not even begin to hypothesize what is going on in those crazy little brains. I will just keep making it and serving it because I love the versatility and flexibility soup making provides. One day they will break down and try it. I just have to tell myself that. In the meantime, the parents in the house will devour this.
I originally made this soup with Merguez sausage (spicy lamb) and it was phenomenal. If you can find that, use it. They generally come in 4 packs of medium sized links – take the casings off and follow recipe from there. You can also do this with hot or sweet italian sausage – would do same in terms of removing casings. I did not do that with the chorizo I used in my second round of making this because it was the kind that was precooked and you just warm up – anytime I use sausage like that I just slice and dice.
Vegetarian chorizo sausage was a very pleasant surprise when I tried it – slipped it past the husband without notice. So for all you vegetarians, plow forward with that! It is really worth trying.
You can decide how thick or thin you like this – it is almost stew like in the initial phase of making it – simply add more water if you want it thinner.
An important step in soup creation is salt. Once you are finished making the soup, add some sea or kosher salt – start with a good pinch. Stir, taste, and see if you need more. If it tastes “flat” – just one note, can’t really taste all the separate components – then you need more salt. It is still going to be less then the salt you get in canned or processed meals – few pinches of good salt can turn around the flavor profile of your soup and make each ingredient stand out and then meld together. Trust me. Just add a little at a time. If you end up adding too much, thin with some water. But if you go nice and slow, that shouldn’t be a problem.
- 26.46oz container Pomi strained tomatoes (or similar sized canned)
- 1 medium onion – chopped
- 1 can chickpeas – drained and rinsed
- 3 chorizo or other sausage links – if it is smaller links like Merguez, use 4. If fresh sausage, remove casing. If precooked, just slice and dice.
- 1 1/2 cups dry pasta (I used rotini)
- 3 cups baby spinach
- 4 oz goat cheese (the small log) broken into small pieces
- salt, pepper
- In a large pot or dutch oven, over medium high heat, add the sausage and cook until lightly browned or no longer pink if using fresh. Scoop out with slotted spoon, leaving the oil behind from cooking it. If not a lot of oil released, add Tablespoon of olive oil.
- Add onion and saute until soft and starting to turn light brown. Scoop out and put in blender – add strained tomatoes and fill empty container with water and add that also. If you have a hand blender, do this all in the pot. Blend.
- Add pasta to soup and simmer at low bubble – after 5 minutes or so add rest of ingredients – spinach, cooked sausage and goat cheese. Stir occasionally over low heat until pasta is cooked, spinach wilted and goat cheese melted. Season with salt and pepper. Add water to thin if desired.