Peas and Macaroni Soup

A quick and easy soup, made with canned peas and ditalini macaroni, with chicken broth, fresh garlic and onion. Tastes even better the next day! Got this recipe from my Italian grandmother.

Step: 1

Heat the olive oil in a soup pot over medium-low heat. Stir in the minced garlic and onion; cook and stir until soft, about 5 minutes. Turn heat to medium; stir in canned peas, chicken broth, Italian seasoning, parsley, garlic powder, salt, and pepper. Bring to a simmer. Cook for 40 minutes with the lid slightly ajar.

Step: 2

Stir pasta into soup; cook at a strong simmer until pasta is tender, about 12 minutes.

Per Serving: 428 calories; protein 15.6g; carbohydrates 77.2g; fat 6.2g; sodium 505.9mg.

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