Pasta and Peas Soup
Pasta and Peas Soup is a classic Italian soup recipe. Small tubed pasta called Ditalini, frozen peas, and pancetta make up the most flavorful and simple soup recipe made in under an hours time.
Servings 4
Calories 518kcal
Equipment
- Stove Top
Ingredients
- 2 tablespoon olive oil
- 2 ounces pancetta finely chopped
- 1 onion finely chopped
- ½ teaspoon dried marjoram or thyme
- 2 32 oz boxes of chicken broth
- 1-½ cups ditalini pasta
- 1-½ cups frozen peas
- salt and pepper
- 1 cup grated parmesan + additional for topping
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1cup | Calories: 518kcal | Carbohydrates: 59g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 486mg | Potassium: 375mg | Fiber: 5g | Sugar: 6g | Vitamin A: 650IU | Vitamin C: 24mg | Calcium: 312mg | Iron: 2mg