Pasta Puttanesca Soup

A soup with all the sassy flavors of pasta puttanesca. You know, the famous spaghetti created by Italian “ladies of the night”. With anchovies, capers, kalamata olives, sun-dried and fresh tomatoes surrounded by tubettini pasta and cannelinni beans swimming in a sea of red pepper infused broth.

Pasta puttanesca has a few different legends of origin. The one I hear most often is it was fast and easy to make using mostly pantry ingredients. Another says it was to lure men into their lair with the enticing aroma or maybe even to cover up the scent of other men from their unassuming husbands.

Whatever the reason, whether it be in soup or spaghetti form, bold-flavored pasta puttanesca is always a favorite of mine. It’s a hearty wintertime soup that will warm you from the inside out while simultaneously perking up your senses with its spicy, salty, tangy and pungent flavors.

Have you heard the news that Red Lobster and Olive Garden might combine their menus? You’ll be able to eat Olive Garden’s soup (although this one is not on their menu) with those much sought after Cheddar Bay Biscuits from Red Lobster. That is exactly what I did.

For an unforgettable combo.

Pasta Puttanesca Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Pasta Puttanesca Soup

All the flavors of pasta puttanesca in hearty, spicy soup form!


3 tablespoons olive oil, divided
1 small yellow onion, diced
coarse salt and fresh black pepper
4 cloves garlic, minced
4 anchovy filets, minced
1/4 cup sun-dried tomatoes, chopped
1 teaspoon dried Italian seasoning, crushed between fingertips
1/3 cup kalamata olives, pitted and chopped
2 heaping tablespoons capers
1 can cannelinni beans, rinsed
1 cup fresh plum tomatoes, diced
4 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon fresh chopped parsley
6 ounces tubettini or other small pasta
coarse salt and fresh black pepper
grated parmesan cheese, for serving


  1. In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Cook the onion 5 minutes with a dash of salt and pepper, stirring often. Add the garlic, anchovies, sun-dried tomatoes and Italian seasoning, cook 5 more minutes stirring often.
  2. Stir in the olives, capers, beans and tomatoes. Pour in the broth and red pepper flakes. Bring to a simmer 20 minutes.
  3. Meanwhile cook tubettini to al dente in plenty of salted water. Drain and toss with a teaspoon or two of olive oil to prevent sticking.
  4. Stir the parsley into the soup and taste, season with salt and pepper if needed.
  5. To serve add a few spoons of pasta to a bowl and spoon soup over top, sprinkle with parmesan.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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