Simple, yet flavorful Parmesan soup with peas and pasta delivers big flavor from a few ingredients you’re sure to have on hand.
On weekends, I try to make sure our lunches are a departure from the typical weekday sandwiches. In summer, we grill. In winter, we do a lot of “gourmet” grilled cheese sandwiches and soups. More often than not, the kids aren’t into whatever I’ve concocted. Until this one. I mean, who could resist Parmesan soup that is full of cute little shells and bright green peas? Not my kids!
I adapted this one from a recipe in Small Victories by Julia Turshen. It’s super simple and can be made in under an hour. It was also a great way to use the stash of Parmesan rinds I had in the freezer. They’re the secret to making a ridiculously yummy, cheesy-flavored broth. I put a generous amount of fresh black pepper on mine and my husband’s to give it a cacio e pepe flair. Delish!
Other winning lunches in my house? Banh mi of course! Hearty soups like chicken tortilla or sausage and escarole.
- 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
- 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.
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