A jar of tomato pasta sauce provides a useful shortcut to a good flavour base for this hearty soup. With pasta shapes, chickpeas and zucchini, it's delish.
3 cups tomato pasta sauce
3 cups prepared chicken stock
300 g canned chickpeas, drained
100 g salami slice, diced
2 zucchini, sliced
1 cup short pasta shapes
1 pinch chilli flakes
Salt and pepper, to season
1 tbsp pesto
¼ cup grated Parmesan
- Heat everything except garnishes in a saucepan, simmering until pasta is tender, 12-15 minutes.
- Check seasonings and adjust to taste.
- Just before serving mix in pesto and grated parmesan.