in Italy, Soup Recipes

Italian pasta and pea soup

updated

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Ingredients for 4 servings:

  • 600 g peas, frozen
  • 4 tomatoes
  • 500 g pasta, small
  • 1 onion(s)
  • ¼ celeriac
  • basil, fresh
  • olive oil
  • Beef broth, granulated
  • 2 liters of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely chop the onion and tomatoes. Dice the celery very finely. Slice the basil. Sauté the onions in olive oil until translucent, add the tomatoes and continue to sauté. Briefly stir in the peas. Pour in the water and bring the soup to a boil. Add the celery. Season with granulated stock. Add the pasta and simmer until the pasta is tender but still firm to the bite. Season again. Stir in the basil and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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