Summer Green Pea Soup with Spaghetti
4 servings
40 minutes
Summer pea soup with spaghetti is a harmonious blend of fresh aromas and light texture inspired by Italian cuisine. Historically, green peas have been a favorite ingredient in Mediterranean cooking, symbolizing spring renewal. In this recipe, its sweetness pairs beautifully with tender spaghetti and rich chicken broth, creating a refreshing yet nourishing soup. A bouquet of fresh herbs—mint, basil, and rosemary—fills the dish with exquisite aroma, while parsley and a drizzle of olive oil complete the culinary symphony. This soup is perfect for a light summer lunch, and its mild flavor with delicate green notes makes it versatile and enjoyable for the whole family.
1
Clean and finely chop the onion. Pour olive oil into the pan, add the onion, and sauté slowly for 10 minutes.
- Onion: 1 head
- Olive oil: 30 ml
2
Add peas and chicken broth, bring to a boil and simmer for about 10 more minutes.
- Green peas: 300 g
- Chicken broth: 1100 ml
3
Break the spaghetti into 2.5 cm pieces. Bring a little salted water to a boil and cook the spaghetti for half the time indicated on the package, then drain the water and add them to the pea soup until ready.
- Spaghetti: 225 g
4
Tie all the herbs together except for the parsley and add them to the soup to give it a pleasant aroma. Be sure to remove this bouquet before serving.
- Fresh mint: 1 sprig
- Basil: 1 sprig
- Rosemary: 1 sprig
5
When the pasta is cooked, taste the soup and season with sea salt and black pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
6
Chop the parsley leaves and pour the soup into bowls. Drizzle with a small amount of extra virgin olive oil and sprinkle with parsley.
- Parsley: 3 sprigs
- Extra virgin olive oil: to taste
