Delicious Recipes

Pea Soup

bricciola
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in

Pea soup or pasta with peas is another one of those recipes I learned to prepare from my grandmother and mother.

As I often write to you, they have been the ones to teach and inspire me in everything I prepare.

The handed-down recipes that I may revisit with my flair are the ones that often get the most feedback.

This soup is made in a light but tasty version.

If you like, at the end of the recipe, I’ll write you some small variations that you can make to the soup to make it even more delicious.

If you love legumes and vegetables, here are some more recipes right below:

  • Difficulty: Very Easy
  • Cost: Very Economical
  • Preparation time: 20 Minutes
  • Portions: 4 People
  • Cooking methods: Stovetop
  • Cuisine: Italian
  • Seasonality: All Seasons

Ingredients

  • 14 oz peas (frozen or fresh)
  • to taste salt
  • 2 onions
  • to taste extra virgin olive oil
  • to taste pasta (I chose broken spaghetti)

Tools

  • 2 Saucepans
  • 1 Hand Blender
  • 1 Ladle
  • 1 Knife

Steps

  • In a saucepan, cook the peas in salted water for about twenty minutes.

    I used fine frozen peas.

    Fresh ones will also work well.

    Separately, finely chop the onion and soften it with olive oil and salt.

    Add a little water and continue cooking for about ten minutes.

    Now add a portion of the previously cooked peas and a glass of hot water.
    The other part of the peas will be blended with a hand blender.

    Combine the blended peas with the rest.

    Add a bit of water if needed, adjust the salt and as soon as the pot with water boils, pour in the pasta.
    It will be a soup rich in flavor but so simple and light.

  • Once the pasta is cooked, if you like, you can also add a good sprinkle of grated cheese and another drizzle of olive oil.

    I like to keep it a bit more brothy, but you do as you prefer.

Tips and Suggestions for Pea Soup

If you want to make your pea soup even more appetizing, you can add to the chopped onions some diced pancetta or guanciale, which you will make crispy.

Then proceed with all the following steps.

Obviously, the saltiness of these cured meats will add even more structure to the dish.

FAQ (Frequently Asked Questions)

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Author image

bricciola

Hello, I'm Simona, and my page is called BriCciola in cucina, because I dedicated it to my mom and dad, who have called me that since I was little. I'm not a chef, and in my life, I've always dealt with completely different things, but cooking, along with dancing, has always been one of my great passions. However, my greatest inspiration came from the dishes prepared first by my grandmother and now by my mom. Here on my cooking blog, I'll guide you from appetizers to desserts, with recipes designed for a healthy and mindful lifestyle. Balanced dishes, carefully chosen ingredients, and lots of flavors, because eating well never means giving up pleasure. I love eating, but I also like taking care of my health, my family's health, and, in a way, the health of everyone who tries my recipes. That's why daily life should be rich in flavor, but always with a focus on healthy eating. Thank you, I look forward to seeing you.

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