Best Pea Soup With Pasta And Parmesan Recipes

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SPLIT PEA SOUP WITH PASTA



Split Pea Soup With Pasta image

I got this recipe from a bag of peas and added the spagetti the way my mother in law does. It makes for a very hardy and yummy soup.

Provided by NYSally

Categories     One Dish Meal

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb dried split peas
1 chicken bouillon cube
6 -8 ounces kielbasa, cut into 1/2 inch pieces
1 small onion, chopped
1 garlic clove, minced
1 medium carrot, diced
salt and pepper
6 cups water
1/2 lb spaghetti

Steps:

  • Sort and rinse peas.
  • In a large pot combine all ingredients except spagetti.
  • Bring to a boil.
  • Reduce heat, cover and simmer until peas are tender, about 2-3 hours. Adding water if necessary.
  • In the meantime cook spagetti until al dente, and drain.
  • After soup has finished cooking and peas are tender add spagetti and cook about 5 minutes longer.
  • Serve topped with hot sauce and croutons if desired.

PEA SOUP WITH PASTA AND PARMESAN



Pea Soup With Pasta and Parmesan image

Make and share this Pea Soup With Pasta and Parmesan recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 teaspoon extra-virgin olive oil
1 teaspoon butter
1 large shallot, minced
2 garlic cloves, minced
2 1/2 cups frozen baby sweet peas, divided (do not defrost)
1 teaspoon dried oregano
3 cups chicken broth or 3 cups vegetable broth
3/4 cup tiny pasta
3 tablespoons grated parmigiano-reggiano cheese, plus extra for garnish
coarse sea salt and fresh black pepper, to taste

Steps:

  • In a 4- or 5-quart Dutch oven or heavy sauce pan, combine the olive oil and butter over medium heat. Add the shallot and garlic and cook, stirring, for 1 minute, until just softened. Add 2 cups of the peas, plus the oregano. Cook, stirring to keep the peas from sticking, for 2 minutes. Pour in the broth, and raise heat to high. Bring to the boil, then reduce heat to simmer, cover, and cook for 10 minutes.
  • Remove the pot from the heat and, with an immersion blender, puree until smooth. (Or, if you're using a stand blender, let the soup cool for a few minutes, then puree in batches, and return to the pot.).
  • Stir in the remaining 1/2 cup of peas, and the pasta. Again, bring the soup to the boil over high heat, and reduce heat to simmer. Cook for 5 minutes, uncovered, stirring often to keep the pasta and whole peas from sticking. If the soup is thickening too much, add 1/2 cup of water. After 5 minutes, grate the cheese directly into the pot with a Microplane® or box grater, and season with salt and pepper to taste (this soup loves quite a bit of black pepper, so don't be timid).
  • Continue cooking for 5 minutes more, or until the pasta is soft. If the soup is too thick, add more water or stock to achieve the texture you like.
  • Ladle into individual serving bowls, and garnish with grated cheese.

Nutrition Facts : Calories 354.8, Fat 7.3, SaturatedFat 2.5, Cholesterol 48.5, Sodium 864.7, Carbohydrate 51.7, Fiber 6.3, Sugar 7.6, Protein 20.1

EASY PEA SOUP



Easy Pea Soup image

One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infused oil (or using regular olive oil and mincing a clove of garlic into it) and then by adding peas from the freezer.

Provided by Nigella Lawson

Categories     one pot, soups and stews, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

1 tablespoon garlic-infused oil
2 scallions, finely sliced
4 cups (two 10-ounce packages) frozen peas
Chicken or vegetable stock concentrate (powder, paste or cube)
2 to 3 tablespoons grated Parmesan cheese

Steps:

  • Place a saucepan over medium-low heat, and add oil and scallions. Stir until heated, then add frozen peas. Stir well with a wooden spoon.
  • Add 3 cups boiling water and stock concentrate to taste. Cover, and cook at a lively simmer until peas are tender, 5 to 10 minutes. Remove from heat, and allow to cool until no longer steaming.
  • Transfer soup to a blender. Add cheese, and purée until mixture is very smooth. Serve immediately or, if desired, reheat to taste.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 8 grams, TransFat 0 grams

PARMESAN SNAP PEA PASTA



Parmesan Snap Pea Pasta image

My family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 30m

Yield 12 servings

Number Of Ingredients 9

1 pound fresh sugar snap peas (about 5 cups), trimmed
1 package (16 ounces) angel hair pasta
5 tablespoons olive oil, divided
1 medium red onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon coarsely ground pepper
1-1/4 cups grated Parmesan cheese, divided

Steps:

  • In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.

Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 254mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

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