This sophisticated take on a childhood favorite is the ultimate steamy bowl of comfort—as perfect for when you’re sick as it is for when you want to charm dinner guests. Although it looks like the canned classic, Spanish flair delivered in the chorizo and paprika give this soup a satisfying smokiness and rich depth of flavor. We specifically developed this soup to make a large batch so that there’s plenty to share with friends, or stash in the freezer for the next time you’re feeling a bit under the weather or simply need a warming, fuss-free meal. Serve your alphabet soup with a great grilled cheese sandwich for a nostalgically tasty cool weather dinner.
1 tablespoon extra-virgin olive oil
8 ounces cured chorizo, chopped
4 garlic cloves, minced
2 large red bell peppers, finely chopped
2 medium red onions, finely chopped
4 teaspoons kosher salt, divided
1 tablespoon Spanish paprika
1 cup dry white wine
2 tablespoons tomato paste
6 cups unsalted chicken stock
2 (28-ounce) cans tomato puree
1 cup dry alphabet pasta, cooked according to package directions for al dente
1 teaspoon chopped fresh oregano
How to Make It
Heat oil in a large Dutch over medium heat; add chorizo, garlic, bell pepper, and onion. Cook, stirring frequently, for 15-20 minutes or until vegetable are very soft. Add 2 teaspoons salt and paprika to pan; cook, stirring frequently, 5 minutes. Add wine to pan; let reduce about 90%, about 10 minutes.
Stir in tomato paste and combine well; cook 2-3 minutes, stirring frequently. Stir in chicken stock and tomato puree; cook 1 hour, stirring occasionally. Stir in cooked pasta, oregano, and remaining 2 teaspoons salt. Serve.
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