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Pea & Pasta Soup

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 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


  • 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.
  • 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.
  • 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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