Italian Wedding Penne Pasta with Spinach and Chorizo

ltalian wedding

Baxter’s irresistible ‘Deli Inspired’ Italian Wedding soup, with marvelous, mini-meatballs is the perfect pasta match.

Serves 2 
Preparation time: 5 minutes
Cooking time: 15 minutes approx


100g (3.5oz) penne pasta
1 x 50g chorizo sausage, sliced
1 x 100g bag baby spinach leaves
1 can Baxter’s ‘Deli Inspired’ Italian Wedding Soup
freshly grated parmesan cheese
crusty bread to serve


  1. Cook the penne pasta in a large pan of boiling salted water for 8 – 10 minutes or until just tender and ‘al dente’.
  2. Meanwhile, heat a medium non-stick frying pan and add the chorizo, cook for 3 minutes until the fat runs and the chorizo is golden. (If preferred spoon off the fat). Add the spinach leaves to the chorizo, cover the pan with a tray or lid and cook for 1 – 2 minutes or until the leaves have wilted. Add the soup and heat through.
  3. Drain the pasta, then add it into the hot soup mixture, stir until well mixed. Serve with freshly grated parmesan and crusty bread.


Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.