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Puttanesca Soup with Orzo

Made With:


Serve with toasted garlic bread or breadsticks and a fresh green salad.


Total Time

105 min.

Serving & Size

1 cup (250 mL)

The classic Italian pasta dish is transformed into a soup with all the same flavours, aromas and complexity to be enjoyed as an appetizer or light lunch.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Array 3/4 cup 175  mL
Array 2 cups 500  mL
Array 4 cloves cloves
Array 1/3 cup 75  mL
Array 1/3 cup 75  mL
Array 3 tbsp 45  mL
Array 1 tsp mL
Array 1/2 tsp mL
1. Heat oil in large stockpot set over medium heat; cook onion, garlic, olives, capers, anchovy paste, hot pepper flakes, salt and pepper for 8 to 10 minutes or until softened and fragrant.
Weight Measure
Array 1 tub (4 lb) tub (1.81 kg)
Array 11 cups
Array 1/2 lb 250  g
2. Add soup and water; bring to simmer. Cook for about 1 hour or until flavourful and slightly reduced. Add orzo; cook for 12 to 15 minutes or until tender. Let cool completely and refrigerate for up to 1 day.
Weight Measure
Array 1 lb 454  g
Array 3/4 cup 175  mL
Array 3/4 cup 175  mL
Heat 1 cup (250 mL) soup until steaming; pour into serving bowl. Top with 1 oz (28 g) tuna, 2 tsp (10 mL) pecorino and 2 tsp (10 mL) parsley.


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