Pea Soup with Macaroni

Pea Soup with Macaroni

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13 people made this

Tinned or frozen peas make this a quick and easy soup. Tastes even better the next day! Got this recipe from my Italian grandmother.

Maryann D.

Serves: 6 

  • 2 tablespoons extra-virgin olive oil
  • 2 large cloves garlic, minced
  • 1 large sweet onion, finely chopped
  • 850g tinned or frozen peas, drained or thawed
  • 850ml chicken stock
  • 1/4 teaspoon Italian herbs
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 dash black pepper to taste
  • 500g macaroni

Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

  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 tinned peas, chicken stock, 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.

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