Spanish Chorizo Sopas

Sopas is like chicken noodle soup except we use pasta – usually elbow macaroni and the broth has evaporated milk. 

Spanish Chorizo Sopas Recipe

Ingredients:

• 100g Spanish chorizo, sliced
• 4 cloves garlic, minced
• 3 shallots or 1 medium red/yellow onion, minced
• 4-6 cups chicken stock (poured 6 cups!)
• At least 2 cups of short pasta (used 3.5 cups pasta of pipe rigate)
• 1/2 tsp salt
• Freshly ground pepper
• 7 Tbsp Evaporated milk
• Parmesan cheese
• Hard boiled egg

Cooking Instructions:

1. Heat oil in pan
2. Sauté garlic until it turns a bit brown then add onion and cook until translucent.
3. Add sliced Spanish chorizo and sauté until its oil comes out and becomes a bit toasted
4. Add 4-6 cups of chicken stock, let it boil.
5. Add pasta and check until it is almost (about 1 minute away) from being al dente.
6. Season with salt and pepper. [Add your hard-boiled egg here]
7. Add evaporated milk, let it boil then turn off the heat.
8. Sprinkle with parmesan cheese and freshly ground pepper then serve.

Tip: Best eaten on rainy days! 🙂