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Spicy Chickpea Orzo Soup with Nduja Recipe

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4.2 from 2 reviews

Spicy Chickpea Orzo Soup with nduja is a bold and rich Italian-inspired soup that combines tender orzo pasta, hearty chickpeas, and spicy nduja sausage for a burst of flavor. This comforting soup is perfect for a cozy meal and can be prepared in just 45 minutes, making it ideal for busy weeknights or when you want something warm and satisfying with a bit of a kick.

Ingredients

Vegetables & Aromatics

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 3 celery stalks, diced
  • 1 medium leek, sliced
  • 1 tablespoon fresh rosemary, finely chopped

Saucery

  • 1 tablespoon tomato paste
  • 4 oz (120 g) nduja
  • 1 can (14 oz / 400 g) diced tomatoes

Main Ingredients

  • 1 cup (150 g) orzo
  • 1 can (14 oz / 400 g) chickpeas, drained
  • 5 cups (1.25 l) chicken stock
  • 1 Parmesan rind (optional)

Finishing

  • 8–10 fresh basil leaves, torn by hand
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, celery, and sliced leek. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft but not browned.
  2. Add Rosemary and Tomato Paste: Stir in the finely chopped rosemary and tomato paste. Continue cooking for 1 minute, stirring frequently, until the tomato paste darkens to a brick-red color.
  3. Incorporate nduja: Add the nduja to the pot and use a wooden spoon to break it up. Cook for 1 to 2 minutes until the nduja melts into the vegetables and the oil turns a vibrant orange, infusing the soup with spice and flavor.
  4. Add Tomatoes: Pour in the diced tomatoes, cooking for 2 minutes. Scrape up any residue stuck to the bottom of the pot to incorporate all the flavors.
  5. Simmer Soup: Add orzo, drained chickpeas, chicken stock, and the Parmesan rind if using. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 12 minutes, stirring often, until the orzo is tender.
  6. Finish and Serve: Remove the Parmesan rind and stir in the torn fresh basil leaves. Taste the soup and season with salt and freshly ground black pepper as needed. Serve immediately while hot.

Notes

  • Nduja heat varies widely by brand; if unsure, start with half the amount and add more to taste.
  • Season the soup at the end because the nduja, Parmesan rind, and chicken stock already add saltiness.
  • The orzo absorbs liquid over time, so loosen leftovers with a splash of chicken stock when reheating.

Find it online: https://lauracooks.com/spicy-chickpea-orzo-soup-with-nduja-recipe/