Peas and Macaroni Soup Recipe - Allrecipes.com
Peas and Macaroni Soup Recipe
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Peas and Macaroni Soup

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"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
  2. Stir pasta into soup; cook at a strong simmer until pasta is tender, about 12 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 55 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2010

SUBMITER's COOKS NOTE: They did NOT copy my directions properly. Should read: Heat olive oil medium-LOW heat. Stir in DOUBLE THE garlic and onion; cook and stir until soft, about 5 minutes. DO NOT BROWN, just soften. Turn heat to medium; stir in SWEET peas, 4 CANS broth, Italian seasoning, parsley, garlic powder, salt, and pepper. Bring to a simmer. Cook for 40 minutes with the lid slightly ajar, STIRRING FREQUENTLY. Stir pasta into soup; cook at a strong simmer until pasta is tender, about 9-10 minutes (OR ACCORDING TO MACARONI PKG. DIRECTIONS - DO NOT overcook. AND USE canned SWEET peas! ENJOY!

 
Most Helpful Critical Review
Sep 20, 2010

I thought this was only so-so. Simple to make and comforting, but I didn't think it had a lot of flavor.

 
Dec 23, 2009

this soup is delicious, has the consistency of goulash, was getting bare in the cupboards and thought i'd do something with endless cans of peas, what a great choice! i did not have the noodles, so i just used the noodles out of a velveeta cheese box lol, and sprinkled with some parm cheese and served with garlic bread, yummy!!!!

 
Oct 27, 2009

Great one! my mom used to make this soup when i was alittle girl.

 
Dec 01, 2010

Have made this multiple times and it is so good! Make sure to top with parmesan cheese. I used double the amount of chicken broth, which still gives you a thick soup, but keeps it from drying out especially when eating leftovers. Also I doubled the amount of garlic, italian seasoning, garlic powder and salt for a little more flavor and used dry parsley instead of fresh.

 
Feb 03, 2010

Let me start by saying that this "dish" has great flavor. I don't think that I would call it a "soup". The pasta absorbed the broth. I will make this again and will try using 3 cans of chicken broth and fresh peas instead of canned.

 
Nov 20, 2009

Ohhh, this is comfort food for me. My Mother's version is similar to this one. I top it with a nice helping of pecorino romano and sometimes make a little garlic toast with it.

 
Oct 06, 2010

This is the first recipe I have made from this website. I'm so glad I picked this one to try. I followed the directions exactly. My daughter and I loved it. Great flavor and simple instructions.

 

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Nutrition

  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 77.2 g
  • 25%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 15.6 g
  • 31%
  • Sodium
  • 506 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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