Name: Spicy Chickpea Orzo Soup with Nduja
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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); 1 tablespoon tomato paste; 4 oz nduja; 1 can (14 oz / 400 g) diced tomatoes; 1 cup orzo; 1 can (14 oz / 400 g) chickpeas; 5 cups chicken stock; 1 Parmesan rind (optional); 8-10 fresh basil (torn by hand); Salt and freshly ground black pepper to taste

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My spicy chickpea orzo soup with nduja is bold, rich and the one to make when you want something a bit different. The flavors are truly amazing and you can have it on the table in 45 minutes!

If you have more nduja, my spicy nduja pasta is the tastiest way to use it up! Or try my Italian chickpea soup for a milder, meat-free bowl.

chickpea orzo soup with tomatoes on the side

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Nduja is not usually something that you'll think to use in a soup, but once you try it, you'll find yourself doing it quite often.

I'm a big fan of spicy soups that are not too fiery but have enough kick to make things interesting. Nduja is the perfect ingredient for this as it melts right into the soffrito and infuses the whole pot without any effort at all.

I personally love this soup thick, almost like a pasta e ceci consistency, but if you like yours thinner, simply use 1-2 more cups of stock.

Why you'll love this spicy chickpea orzo soup

It's a great way to use up any nduja leftovers you may have from other recipes.
It's a hearty one-pot dinner in about 45 minutes.
You can easily switch it up as you like depending on what veggies you have on hand.

close up photo of a bowl of chickpeas with pasta and basil

What you'll need

Olive oil - just a tablespoon, as the nduja melts down and adds plenty of its own.

Onion, carrot and celery - the classic Italian soffritto; dice them small and they'll melt into the broth.

Leek - adds a gentle sweetness that softens the heat of the nduja.

Fresh rosemary - chop it really finely so you don't end up with woody needles.

Tomato paste - or tomato purée in the UK, fried until it turns a deep brick red.

Nduja - This is a soft, spreadable spicy pork salami from Calabria, sold in jars or as a soft sausage near the chorizo in most big supermarkets.

Diced tomatoes - you can also use crushed tomatoes if you like.

Orzo - the little rice-shaped pasta cooks straight in the pot and thickens the soup.

Chickpeas - I use a can of chickpeas, drained and rinsed, for some extra body and fiber.

Chicken stock - go for low-sodium, since the nduja and Parmesan both bring plenty of salt.

Parmesan rind - optional, but it gives the broth a deep savory flavor, so it's worth saving your rinds in the freezer for exactly this.

Fresh basil - torn in right at the end for a fresh, cooling finish.

Pro tip

Let the nduja melt completely into the tomato paste and vegetables before adding the tomatoes so it releases all its flavor.

How to make spicy chickpea orzo soup

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Start by softening the onion, carrot, celery and leek in the olive oil over medium heat for 8-10 minutes, until softened.

Stir in the rosemary and tomato paste and cook until it darkens to a brick red. Add the nduja and break it up with your spoon until it melts and everything turns orange.

adding nduja, tomato paste and rosemary to the pot

Pour in the tomatoes and let them bubble for a couple of minutes, scraping up anything stuck to the bottom. Add the orzo, chickpeas, stock and Parmesan rind and bring to a boil.

Turn it down to a simmer and cook for 10 to 12 minutes, stirring often so the orzo doesn't stick, until it's tender. Fish out the rind, tear in the basil, then season to taste and serve immediately.

Substitutions and variations

Swap the nduja for finely chopped chorizo and a pinch of chili flakes, or stir in a spoonful of Calabrian chili paste with a little extra olive oil.
Make it vegetarian with vegan nduja (most big supermarkets stock it now), vegetable stock and a vegetarian hard cheese rind instead of Parmesan.
Change the pasta to ditalini, small shells or broken spaghetti, adding a minute or two to the cooking time.

Recipe tips and notes

Season right at the end. The nduja, Parmesan rind and stock all bring salt, so taste before you add any extra.
Stir often once the orzo goes in, as it loves to settle and stick to the bottom of the pot.
Nduja heat varies a lot by brand, so if you're cautious, start with half and stir in the rest once you've tasted.

What to serve with spicy chickpea orzo soup

A chunk of crispy rosemary focaccia for dunking
A scatter of pangrattato for crunch
Extra grated Parmesan and a drizzle of good olive oil

Leftovers and storage

Keep any leftovers in an airtight container in the fridge for up to 3 days. The orzo will continue absorbing the liquid, so the soup will be much thicker the next day.
Reheat it on the hob or in the microwave with a splash of stock or water until piping hot.
Freeze for up to 3 months once completely cool. The orzo softens after freezing, so if you're cooking for the freezer, leave it out and add freshly cooked orzo when you reheat.

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