Try this tasty, heart warming soup!


  • 1pkt San Remo small shell pasta

  • 1cup of small basil leaves

  • 75mls olive oil

  • 3 small stalks of celery, sliced

  • 1 garlic clove, slightly crushed

  • 1tbsp tomato paste

  • 1 x 400g tin of brown lentils, rinsed and drained

  • 1ltr chicken stock

  • 1 jar of tomato passata

  • 3 chorizo, diced small

  • 100g grated pecorino

  • Salt & pepper


  • 1.

    Heat the oil and garlic in a large pot. Add chorizo, celery and cook on medium heat for 4 to 5 mins, stirringoccasionally.

  • 2.

    Mix the tomato paste into the pot and cook for 1 min.

  • 3.

    Add tomato passata, chicken stock and bring to the boil. Once boiled, reduce heat to a simmer.

  • 4.

    Next add the pasta to the pot and cook for 8 to 10 mins, or until pasta is al dente.

  • 5.

    Remove the pot of the heat, add the lentils and cover for 2 mins. Remove the garlic and tear the basil leaves into the pot.

  • 6.

    Season the soup with salt and pepper.

  • 7.

    Finish with pecorino over the top of soup.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 788kj
  • Fat Total 39g
  • Saturated Fat 12g
  • Protein 35g
  • Carbohydrate 74g
  • Sugar 6g
  • Sodium 908mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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