Vegetable and Pasta Soup with a Cheese Crisp
By OcadoLife
Published on 10 December 2025
Masterchef finalist and cookbook author Dean Edwards created this healthy and hearty Vegetable and Pasta Soup with a Cheese Crisp. “This substantial soup is a fabulous way to use up everyday vegetables and packets of pasta – any shape you have in your storecupboard is fine. Topped with a salty cheese crisp for moreish crunch and a hit of umami, it’s a hug in a bowl.”Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 300g carrots, finely diced
- 2 celery sticks, finely diced
- 200g white potatoes, peeled and diced
- 75g mild Spanish chorizo ring, diced
- 1 (400g) tin chopped Italian tomatoes
- 2 vegetable stock pots, mixed with 1.2 litres boiling water
- 100g sliced kale
- 140g spaghetti, broken into small pieces
- 30g grated pecorino romano
Method
Step 1
Heat the oil in a large saucepan; fry the onion, carrot, celery, potato and chorizo over medium-high heat for 5 mins until starting to soften.Step 2
Stir in the tomatoes and stock; simmer for 10 mins. Add the kale and spaghetti; cover and cook for 15 mins. Keep warm over a low heat or reheat as needed.Step 3
For the cheese crisps, preheat the oven to 200°C/180°C fan/gas 6. Divide the cheese evenly into 4 well-spaced flat circles (approx. 8 cm wide) on a lined baking sheet. Bake for 10-12 mins until golden. Leave to cool on the sheet.Step 4
Ladle the soup into bowls and serve with the cheese crisps.