Bacon, Italian Style Sausage and Ditali Pasta Soup
with Sun-Dried Tomato and Italian Style Cheese
Ditali is a short, tube-shaped pasta that's also known as 'salad macaroni' making it perfect for soups and other brothy dishes. Bacon lardons and herby sausage meat helps build a base of rich, savoury flavour for this soup, intensified with sun-dried tomato paste and mixed herbs.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
10 grams
Chicken Stock Paste
90 grams
Ditali Pasta
(Contains: Wheat, Cereals containing gluten May contain traces of: Soya, Milk)
40 grams
Baby Spinach
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Sauce
500 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Halve the bell pepper and discard the core and seeds.
b) Slice into thin strips, then chop into roughly 1cm small pieces.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the bacon, sliced pepper and sausage meat.
c) Use a spoon to break the sausage meat up into equal-sized large chunks, roughly 6 per person, and fry until browned, 8-10 mins.
d) Drain and discard any excess fat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook bacon thoroughly.
a) Add the passata, mixed herbs, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
b) Bring to the boil, then lower the heat.
a) Add the ditali pasta to the pan.
b) Simmer until the pasta is tender and the sausage is cooked, 10 mins. IMPORTANT: Cook the sausage meat so there's no pink in the middle.
a) Next, add the spinach to the pan until wilted and piping hot, 1 min, then remove from the heat.
b) Stir in the sun-dried tomato paste and half the Italian style cheese.
c) Taste and season with salt and pepper if needed.
a) Spoon the soup into your bowls.
b) Sprinkle the remaining cheese on top to finish.
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