Puttanesca Soup with Orzo

Puttanesca Soup with Orzo
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
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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