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Puttanesca Soup with Orzo

Puttanesca Soup with Orzo
Total Time

85 min.

Serving & Size

1 cup (250 mL)

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
olive oil 175 mL 3/4 cup
finely chopped onion 500 mL 2 cups
garlic, thinly sliced (1.3 oz) 4 cloves 4 cloves
chopped oil-packed black olives 75 mL 1/3 cup
chopped capers 75 mL 1/3 cup
anchovy paste 45 mL 3 tbsp
hot pepper flakes 5 mL 1 tsp
salt and pepper, each 2 mL 1/2 tsp
Campbell’s® Signature Condensed Tomato Bisque
1 tub (1.81 kg)
1 tub (4 lb)

Ripe red tomatoes and onions simmered with rich cream and delicately seasoned with garlic and pepper.

water 11 cups
orzo pasta 250 g 1/2 lb
good-quality tuna, packed in oil 454 g 1 lb
shredded pecorino cheese 175 mL 3/4 cup
chopped fresh parsley 175 mL 3/4 cup
Instructions
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.
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.

Recipe Tip

  1. 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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