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Pasta soup with green peas

Soups Lunches 25 min Easy 2 wyświetleń ~12.37 PLN * - (0)
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Description

A delicate, spring pasta soup with green peas is a light and homemade option for a quick lunch. It originates from the Polish tradition of simple pasta soups served as the first course during family dinners; here it gets a spring touch thanks to the peas, which provide a fresh, green color and a subtly sweet flavor. It’s worth serving the soup with a slice of rustic bread or whole grain roll; it also works great as a base for adding roasted chicken the next day. Visually, the dish looks appetizing due to the contrast of the bright yellow pasta and the juicy green of the peas, while the creamy hint of butter and optional cream adds a velvety texture.

Ingredients Used

Ingredients (12)

Servings:
4
  • Vegetable broth 1200 ml
  • Pasta 200 g
  • Green peas 250 g
  • Carrot 1.9 szt. (~150 g)
  • Onion 1 szt. (~150 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • 18% cream 50 ml
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~12.37 PLN (3.09 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Prepare the vegetables: peel the onion and chop it into small cubes (about 5 mm). Peel the carrot and cut it into thin half-moons or small cubes (about 4–5 mm). Wash the parsley and dill and chop them finely, set aside.

Ingredients: Onion, Carrot, Parsley, Dill
Use a cutting board and a sharp chef's knife; finely chopped, even pieces of vegetables will cook faster and the soup will have a nice texture.

Sautéing

2

In a medium pot (capacity 2–3 l, preferably with a diameter of 20–22 cm), heat the butter together with the rapeseed oil over medium heat. When the butter melts and starts to sizzle slightly, add the chopped onion. Sauté for 3–4 minutes until the onion becomes translucent and glassy (it should soften, not brown too much). Add the carrot and sauté for another 4–5 minutes, stirring every minute, until the carrot slightly softens.

Ingredients: Butter, Rapeseed oil, Onion, Carrot
Use a wooden spoon or spatula; it's best to use a pan or pot with a thick bottom to ensure even temperature. Do not increase the heat too much — burning the onion will add a bitter taste.

Cooking

3

Pour the hot vegetable broth into the pot with the sautéed vegetables and increase the heat to high to bring it to a boil. Once the broth starts to boil, reduce the heat to medium and cook for 3 minutes to allow the flavors to meld. If any foam appears, skim it off with a spoon.

Ingredients: Vegetable broth, Carrot, Onion
Use a lid to bring it to a boil faster, but during cooking, leave it slightly ajar once it reaches a boil so that steam can escape. The pot should be filled to a maximum of 2/3 of its height.

Adding the pasta and peas

4

When the broth is boiling, add the pasta to the pot and stir to prevent it from sticking to the bottom. After 3 minutes of cooking, add the frozen green peas (do not thaw them beforehand). Cook together according to the time indicated on the pasta package: usually 6–8 minutes from the moment it starts boiling. The pasta should be al dente — soft on the outside, with a slight resistance inside.

Ingredients: Pasta, green peas
If you plan to store the soup for later, consider cooking the pasta separately and adding it just before serving — pasta keeps for a shorter time and can swell in the soup.

Seasoning

5

After cooking the pasta and peas, taste the soup and add salt and pepper to your liking. Start with a small amount of salt (about 3 g), mix, and taste again — it's better to add more than to add too much at once.

Ingredients: Salt, Black pepper
Use a small teaspoon for salt, add gradually and stir after each addition. Remember that if you used salted broth, you will need to add less salt.

Basting (optional)

6

If you want a creamy soup, temper the cream: in a small bowl, mix 2–3 tablespoons of hot soup with a tablespoon of cream, then pour the mixture back into the pot, stirring constantly. Do not allow it to boil vigorously after adding the cream — cook only on very low heat for 1 minute.

Ingredients: 18% cream
Use a metal or glass bowl for tempering; this way the cream won't curdle in the hot liquid. If you want a vegan version, skip the cream.

Finishing and serving

7

Turn off the heat, add the chopped parsley and, if using, dill. Stir and transfer the soup to bowls. On the plate, you can add a few drops of oil or a bit of cream on top and sprinkle with fresh parsley.

Ingredients: Parsley, Dill
Use a slotted spoon to remove larger pieces and a tablespoon to ladle the soup into bowls. The soup tastes best hot, without waiting too long.

Serving

8

Serve the soup immediately, for example with a slice of rustic bread, a roll, or a small cucumber salad. Make sure each bowl has a balance of pasta, peas, and a clear liquid broth.

Ingredients: Pasta, green peas, Vegetable broth
For serving, use deep plates with a diameter of 22–24 cm or 500 ml bowls; immediate serving will preserve the best texture of the pasta.

Fun Fact

💡

In Polish homes, noodle soup is a classic – simple, warming, and versatile. In folk versions, noodles were often added to almost every soup to make it more filling, especially for children.

Best for

Lekki obiad wiosenny Rodzinny obiad Szybki posiłek po pracy

Tips

🍽️ Serving

Serve the hot soup in deep plates. For aesthetics, add a few parsley leaves on top and a teaspoon of cream swirled in. A slice of buttered bread or whole grain roll makes a great accompaniment.

🥡 Storage

Store the soup in the refrigerator for up to 48 hours. If you plan to store it longer, it's better not to add the pasta to the entire portion — cook it separately and combine it with portions before reheating. Use low heat for reheating and stir to ensure the ingredients heat evenly; add the cream only after reheating.

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