Pasta, Potato, and Pea Soup

Pasta, potato, and pea soup is a hearty and comforting soup, very popular in Italy. Here’s how to prepare it:

Ingredients

• 300 grams of peas (fresh or frozen)
• 200 grams of potatoes
• 100 grams of pasta (like ditalini or tubetti)
• 1 white onion
• 1 stalk of celery
• 1 liter of vegetable broth
• 2 tablespoons of extra virgin olive oil
• Salt and pepper, to taste
• Grated Parmesan cheese for garnish (optional)
• A sprig of fresh parsley (optional)

Preparation

1. Begin by finely chopping the onion and celery. Dice the potatoes into cubes of about 1 cm per side.
2. In a large pot, sauté the onion and celery in extra virgin olive oil until they become translucent.
3. Add the potatoes to the pot and sauté for a couple of minutes.
4. Add the peas and cover with the vegetable broth. Bring to a boil.
5. Once the broth is boiling, add the pasta.
6. Lower the heat and let it cook until the pasta and potatoes are tender. If necessary, add more broth or hot water to maintain the desired consistency of the soup.
7. Taste and adjust the seasoning with salt and pepper.
8. If you like, before serving, decorate with freshly chopped parsley and sprinkle with grated Parmesan cheese.

If you wish, you can add an Italian flavor note by adding a sprig of fresh basil or rosemary during cooking to further scent the soup. This dish is versatile and you can easily adapt it to the ingredients you have available or to your personal preferences.

Curiosity

This soup represents a classic of Italian home cooking and lends itself to numerous regional variations. For example, in some areas, tomato is added for a touch of acidity and color, or it is enriched with bacon or ham for a more flavorful version.