Simple, yet flavorful Parmesan soup with peas and pasta delivers big flavor from a few ingredients you're sure to have on hand.
Author: Erin Berdan
Recipe type: Soup
Cuisine: Italian
Serves: 4 servings
Ingredients
3 cups chicken stock
3 cups water
1 large yellow onion, peeled and cut into wedges
6 large garlic cloves, crushed
¾ cup 1-inch pieces of Parmesan rinds
1 cup soup shells or other small pasta
1 cup frozen peas
Freshly ground black pepper
Grated Parmesan, for serving
Instructions
Combine the chicken stock, water, onion, garlic, and Parmesan rinds in a medium pot over high heat. Bring to a boil, then simmer for 30 minutes. Strain the broth into a clean pot, pressing down on the solids to extract all the liquid. Season to taste with salt.
Bring the broth to a boil and add the pasta. Cook for 2 minutes less than package instructions, then add the peas and cook for remaining 2 minutes or until the pasta is al dente.
Divide among 4 bowls and sprinkle generously with Parmesan and black pepper.
Recipe by white plate blank slate at https://whiteplateblankslate.com/parmesan-soup/