Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Take 1 to 2 tablespoons of the finely grated manchego and place it in piles on the baking sheet, leaving about 1 to 2 inches in between each. Bake for 6 to 8 minutes, or until the manchego has melted and is bubbly. Cook completely on the baking sheet.

Heat a saucepan over medium heat and add the olive oil. Add the garlic, salt and pepper and stir, cooking for 1 minute. Add in the tomato paste and stir, cooking for another 1 to 2 minutes. Pour in the sherry and stock and stir until the tomato paste is dispersed through the stock and the mixture is smooth. Bring it to a simmer. Once simmering, add in the pasta and stir. Cook, stirring often (the little pasta pieces can stick to the bottom or sides!) with a wooden spoon, for 10 to 15 minutes, until the pasta is fully cooked and the soup is a bit thicker. Taste and season with more salt and pepper if necessary.

Serve the soup into bowls. The manchego should be cool at this point and can easily be broken into pieces to thrown on top. Enjoy!