Pasta e Piselli Soup

Pasta e Piselli Soup is a classic Italian comfort dish that’s simple, hearty, and full of flavor. With its rich tomato base, sweet peas, and small pasta, this soup combines fresh, wholesome ingredients for a satisfying meal.

Whether enjoyed on a chilly evening or as a light lunch, it offers a delicious balance of savory flavors and creamy texture.

Perfect for family dinners or meal prep, this dish can be easily customized to suit your taste, and it’s sure to become a favorite in your recipe rotation.

Why You’ll Love This Pasta e Piselli Soup

Comforting and Hearty: This soup combines the heartiness of pasta with the sweetness of peas and the rich depth of a tomato-based broth. It’s the perfect comfort food that’s both filling and satisfying without being heavy.

Simple and Wholesome Ingredients: The recipe uses basic, easy-to-find ingredients like olive oil, onions, tomatoes, peas, and pasta, making it accessible for anyone to prepare. The fresh, natural flavors shine through in every spoonful.

Perfect for Any Season: While it’s a warm and cozy dish ideal for colder months, the fresh vegetables and light, bright flavors make it enjoyable year-round. It can also be served hot or at room temperature, making it versatile for different occasions.

Customizable: Whether you want to add more vegetables, a different type of pasta, or extra seasoning, this soup is easily adaptable to suit your preferences. You can also make it ahead of time for a quick and easy meal throughout the week.

Vegetarian-Friendly: It’s a naturally vegetarian recipe, making it a great option for anyone looking to eat more plant-based meals. The combination of peas, pasta, and a rich tomato base ensures that it’s still flavorful and satisfying without the need for meat.

Key Ingredients:

Olive oil: Adds richness and depth of flavor to the soup base, and is essential for sautéing the onions.

Diced onion: Provides a savory foundation, adding sweetness and complexity as it cooks.

Roma tomatoes (or canned plum tomatoes): These tomatoes create a fresh, tangy base for the soup, enriching the broth with their flavor.

Frozen peas: Sweet, tender peas are the star of this dish, adding texture and a burst of natural sweetness.

Boiling water: Used to create the broth, it helps bring all the ingredients together and allows the flavors to meld.

Tubetti pasta: Small, tube-shaped pasta that soaks up the flavors of the soup and adds substance to the dish.

Grated Parmesan cheese (optional): A flavorful finishing touch that enhances the soup with a salty, umami kick.

Pasta e Piselli Soup

Ingredients

⅓ cup olive oil

1 ½ cups diced onion (about 1 medium onion)

6 large frozen Roma tomatoes (skins peeled), or 1 cup canned plum tomatoes or tomato puree

2 teaspoons salt (divided)

5 cups frozen peas

5 cups boiling water

Tubetti or other small pasta (as much as you prefer)

Grated Parmesan cheese (optional, for garnish)

Instructions

Sauté the Onions: Heat olive oil over high heat in a large pot. Once hot, add the diced onion. Cook for 2 minutes, then reduce the heat to medium-high. Stir occasionally and cook for another 8-10 minutes, until the onions soften and become translucent.

Cook the Tomatoes: Add the peeled tomatoes (or canned plum tomatoes/puree) and 1 teaspoon of salt to the pot. Let the tomatoes simmer for about 10 minutes, breaking them down as they cook.

Add the Peas: Stir in the frozen peas and cook for another 10 minutes, mixing well to incorporate the flavors.

Simmer the Soup: Pour in the boiling water, stir, and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 1 hour, allowing all the flavors to meld together.

Cook the Pasta: While the soup simmers, cook your pasta in a separate pot according to the package instructions until al-dente. Remember, the peas should outnumber the pasta, so keep the pasta portion moderate. A third of a cup of raw tubetti per serving is a good guide.

Season and Combine: Once the soup is done simmering, add the second teaspoon of salt. Stir well, then turn off the heat.

Finish the Dish: Drain the pasta, leaving a little pasta water behind to add a bit of starch. Add the cooked pasta directly to the soup, or if you’re making portions, combine individual servings of pasta and soup. You can store any leftover soup in the fridge or freeze for later use.

Serve: Serve the soup hot, topped with grated Parmesan cheese if desired. Enjoy immediately!

Notes:

Tomato Options:

If you can’t find fresh Roma tomatoes, you can easily substitute canned plum tomatoes or tomato puree. Just be sure to adjust the seasoning, as canned tomatoes can sometimes be more acidic or salty.

If using fresh tomatoes, be sure to peel them before adding to the soup to avoid any skin texture in the final dish.

Peas:

Frozen peas work perfectly in this soup and don’t need to be thawed before adding them to the pot. If you use fresh peas, you might need to adjust the cooking time slightly, as fresh peas cook faster.

If you prefer a smoother soup, you can mash some of the peas with a potato masher or immersion blender to give the soup a creamier texture.

Pasta Portion:

The amount of pasta should be kept moderate as the soup is meant to be pea-forward. A third of a cup of raw tubetti pasta per serving is a good guideline to ensure there’s more peas than pasta.

If you prefer a thicker soup with more pasta, feel free to add more pasta, but remember it will absorb more of the broth.

Flavor Adjustments:

Feel free to add extra seasoning like crushed red pepper flakes for a little heat or garlic for an extra layer of flavor.

Fresh herbs like basil or oregano can be added to the soup for a burst of freshness. If using dried herbs, start with a smaller amount and adjust to taste.

Simmer Time:

The soup benefits from a longer simmer, so don’t rush the cooking process. Letting it simmer for at least an hour helps develop the depth of flavor and ensures the peas are tender and the tomatoes break down completely.

Storage and Leftovers:

This soup stores well in the fridge for 3–4 days. For best results, keep the pasta separate if you plan to store leftovers, as it can become soft and absorb too much of the broth. You can also freeze the soup for up to 2–3 months, but be sure to store the pasta separately if freezing.

Topping Options:

Grated Parmesan cheese adds a lovely finish to the soup, but you can also try crumbled feta or a dollop of ricotta for a creamy texture. A drizzle of good olive oil before serving adds richness.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh peas instead of frozen peas?

Yes, you can use fresh peas, but you’ll need to adjust the cooking time.

Fresh peas cook much faster than frozen ones, so you can add them toward the end of the simmering time, cooking just for 5-7 minutes until tender.

If you use fresh peas, the soup might have a slightly different texture but will still be delicious!

What type of pasta works best in this soup?

The best pasta for Pasta e Piselli Soup is a small, short-cut variety like tubetti, ditalini, or small shells.

These shapes are ideal because they hold the broth well and allow the peas to mix in perfectly.

However, you can use any small pasta that you prefer, such as elbow macaroni or farfalle, but keep the portion moderate to ensure the peas remain the star.

Can I make this soup ahead of time?

Yes, Pasta e Piselli Soup can be made ahead of time.

The flavors will actually deepen and improve after sitting in the fridge for a day or two.

However, if you plan to store leftovers, it’s best to keep the pasta separate, as it will continue to absorb liquid and can become mushy.

Simply add the pasta when reheating the soup.

Can I freeze Pasta e Piselli Soup?

Yes, you can freeze this soup.

However, it’s best to freeze the soup without the pasta to prevent it from becoming soggy.

Store the soup base (peas, tomatoes, and broth) in an airtight container in the freezer for up to 3 months.

When you’re ready to serve, simply reheat the soup and cook fresh pasta to add just before serving.

What can I use if I don’t have fresh tomatoes or canned tomatoes?

If you don’t have fresh or canned tomatoes, you can substitute tomato puree or tomato sauce.

If using tomato sauce, you may want to adjust the seasoning, as some brands may have added sugar or salt.

You can also use crushed tomatoes or even sundried tomato paste for a richer flavor, though you might need to add a little extra water to balance the consistency.

Can I use other types of pasta in this soup?

Absolutely! While tubetti or other small pasta shapes are traditional and ideal for this soup, you can use any small pasta you have on hand.

Ditalini, small shells, elbow macaroni, or even orzo would work well.

Just be sure to keep the pasta portion moderate since the soup is pea-forward, and the pasta should complement, not overpower, the peas.

How can I make this soup vegan or dairy-free?

To make Pasta e Piselli Soup vegan or dairy-free, you can skip the Parmesan cheese and use a dairy-free alternative for garnish, such as nutritional yeast or a dairy-free cheese.

The soup itself is naturally vegetarian and can be easily adapted by avoiding any animal products in the preparation, like butter or cheese.

Can I use dried peas instead of frozen peas?

Yes, you can use dried peas instead of frozen peas, but you’ll need to adjust the cooking time.

Dried peas require more time to cook, typically about 45-60 minutes.

Be sure to soak them for at least 4 hours or overnight before cooking to ensure they cook evenly and soften properly in the soup.

You may need to add more water or broth to maintain the soup’s consistency.

How long should I cook the soup?

After adding the boiling water and bringing the soup to a gentle boil, you should simmer the soup on low heat for about 1 hour.

This allows the flavors to meld together and the peas to cook through.

If you’re using dried peas, you may need to simmer for longer, checking the peas for tenderness as you go.

Can I make this soup in advance and store leftovers?

Yes, this soup stores well in the fridge for 3-4 days.

To preserve the best texture, store the pasta separately from the soup.

The pasta can absorb a lot of liquid, making it soggy when reheated.

If you plan to store leftovers, combine the soup and pasta only when ready to serve.

You can also freeze the soup base (peas and broth) for up to 3 months, and cook fresh pasta when you’re ready to serve.