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!
Storage - Store leftover soup in an airtight container for up to 5 days in the refrigerator.
Freezing Instructions - Do not cook pasta in with soup--freeze soup without pasta.