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