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Katie's Cucina

Pea & Pasta Soup

Pea and Pasta Soup

In ode to my current trip to Italy I figured I would give my readers a little taste of Italy. Italian meals are about simple yet bold flavors. First off, last month’s issue of Everyday with Rachael Ray (in my mind) was created just for me. As you know I’m on my last day of vacation before I have to fly back to the states. I’m sure I’ve consumed quite a few amazing meals by now. (Remember, this is scheduled out since I promised my husband that I would unplug from the internet!)

Ok, back to the magazine. I couldn’t put last months issue down. It was preparing me for all the amazing food I was about to experience. So I kind of went a little overboard and started making tons of Italian food. When I found the recipe for this soup I knew I had to make it. I love has simple it is yet the flavor profile tastes like it has been slow cooked on the stove for hours! This is a perfect quick soup to whip up now that fall weather has begun!

Pea & Pasta Soup

Adapted from: EveryDay with Rachael Ray

Pea & Pasta Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4


  • 2 tbsp olive oil
  • 2 ounces pancetta, finely chopped
  • 1 onion, finely chopped
  • 1/2 tsp dried marjoram or thyme
  • 2 (32 oz) boxes of chicken broth
  • 1-1/2 cups ditalini pasta
  • 1-1/2 cups frozen peas
  • salt and pepper
  • 1 cup grated parmesan + additional for topping


  1. In a large pot heat the olive oil over medium heat. Add the diced pancetta and cook until the fat renders and it begins to brown (about 5 minutes). Add the diced onion and marjoram and cook until the onion is softened (about 8 minutes). Feel free to lower the heat if the onions are starting to brown.
  2. Pour in the chicken broth and bring to a boil (over high heat). Stir in the ditalini pasta and peas and season with salt and pepper to taste. Lower the heat and simmer for about 10 minutes.
  3. Remove the soup from the heat and stir in one cup of parmesan cheese. Serve and sprinkle additional cheese on top. Enjoy!


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8 Responses to “Pea & Pasta Soup”

  1. Blog is the New Black posted on October 12, 2012 at 7:57 am (#)

    I adore soups! This one looks delightful, esp with the peas!

  2. kristy @ the wicked noodle posted on October 12, 2012 at 9:00 am (#)

    This looks amazing! Great photos, too!

  3. Christine (Cook the Story) posted on October 12, 2012 at 1:23 pm (#)

    That looks so simple yet tasty. I bet my kiddies would love it. Can’t wait for you to get back! Hope you had a blast!

  4. Rachael {SimplyFreshCooking} posted on October 12, 2012 at 2:41 pm (#)

    Ahhh, I would devour all of this soup before my hubs even got home from work! I am so all over this one! 🙂

  5. addie | culicurious posted on October 12, 2012 at 4:47 pm (#)

    oh yum, this looks really great, Katie 🙂 Love the peas and pasta idea! And you can never go wrong with pancetta

  6. icakepops posted on October 13, 2012 at 8:19 am (#)

    This sounds so yummy and healthy. Mi live the pretty little soup bowls you used!

  7. Suzanne posted on October 13, 2012 at 7:15 pm (#)

    What a delicious, simple looking recipe. I think I would add a dollop of pesto sauce to each bowl for an extra bit of Italy.

  8. Kari@Loaves and Dishes posted on October 17, 2012 at 6:56 pm (#)

    I love these flavors together, what a great idea to put them in a soup!

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