Peas and Macaroni Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 428 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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