About this recipe:This hearty soup is a great for those cold winter evenings. Serve with freshly grated Pecorino cheese and warm crusty bread.
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
2L (3 1/4 pints) chicken stock
7 tablespoons dry sherry
200g (7 oz) uncooked stellette soup pasta, such as De Cecco
1 (340g) tin sweetcorn, undrained
1 (390g) tin artichoke hearts, drained
500g (1 1/4 lb) cooked chicken meat
10 large fresh mushrooms, quartered
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch cayenne pepper
285g (10 oz) frozen spinach
1 (400g) tin chopped tomatoes, drained
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Method Prep:15min › Cook:25min › Ready in:40min
In a large saucepan over medium heat, heat the olive oil and sauté the onion and garlic until tender. Pour in the chicken stock and sherry, and mix in pasta, corn, artichokes, cooked chicken and mushrooms. Season with salt, pepper and cayenne pepper. Cook and stir until heated through and pasta is tender, about 10 minutes.
Mix the spinach and tomatoes into the saucepan. Continue to cook and stir about 10 minutes, until blended and heated through.
If you can't find stellette, use any other small pasta shape or even short grain rice.