Peas and Macaroni Soup recipe

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Ingredients

2 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
1 large sweet onion (such as Vidalia®), finely chopped
2 (15 ounce) cans peas, drained
2 (14.5 ounce) cans chicken broth
¼ teaspoon Italian seasoning
1 tablespoon chopped fresh parsley
¼ teaspoon garlic powder
¼ teaspoon salt
black pepper to taste
1 (16 ounce) package ditalini pasta

Nutrition Info

427.7 calories
carbohydrate: 77.2 g
cholesterol: : -
fat: 6.2 g
fiber: 8.7 g
protein: 15.6 g
saturatedFat: 0.9 g
servingSize: -
sodium: 505.9 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a soup pot over medium-low heat. Stir in the minced garlic and onion, cook and stir until soft, about 5 minutes. Turn heat to medium, stir in canned peas, chicken broth, Italian seasoning, parsley, garlic powder, salt, and pepper. Bring to a simmer. Cook for 40 minutes with the lid slightly ajar.

  2. Stir pasta into soup, cook at a strong simmer until pasta is tender, about 12 minutes.

Recipe Yield

6 servings

Recipe Note

A quick and easy soup, made with canned peas and ditalini macaroni, with chicken broth, fresh garlic and onion. Tastes even better the next day! Got this recipe from my Italian grandmother.

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