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+ servings
Two white urns full of peas, pasta, and meat in broth sittind on a wood board.

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.
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 518kcal
Author Katie


  • Stove Top


  • 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


  • 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.


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