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.

    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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