Cozy Pea Soup Recipe: A Simple and Comforting Classic
If you’re looking for a quick, comforting recipe that tastes like it simmered all day, this Pea Soup Recipe is exactly what you need. It’s made with everyday ingredients but layered with flavor: sautéed onion and pancetta for depth, white wine to brighten the broth, and a Parmigiano rind that melts slowly into richness. Whether you use fresh or frozen peas, this soup comes together in under 30 minutes and feels like a warm hug in a bowl.
Pea soup is one of those timeless dishes found in many kitchens. In Italy, it’s known as Zuppa di Piselli, often prepared for quick family dinners or to bring a touch of comfort during colder months. The best part? It’s incredibly versatile. You can enjoy it completely smooth, leave it chunky, or blend just part of it for a silky-but-textured finish.
What Makes This Pea Soup Recipe Special
The flavor foundation starts with sautéed onion and pancetta. As they cook, the pancetta releases its fat and the onion softens—this creates a savory base that elevates the sweetness of the peas. A splash of white wine deglazes the pot and brings brightness. If you have a Parmesan rind, toss it in. It slowly melts into the broth, giving the soup its signature Italian depth.
Even though the ingredients are simple, the soup tastes complex and full-bodied. And the best part? You only need one pot.
Peas Soup
This creamy Pea Soup is warm, cozy, and ready in minutes. Made with peas, pancetta, and a touch of white wine, it’s the perfect comforting bowl for any night.
4
servings5
minutes40
minutesKeep the screen of your device on
Ingredients
2 Cup 2 Peas, fresh or frozen
1 1 Small Onion, finely sliced
1 inch tick 1 inch tick Pancetta slice, diced
1 tbsp 1 Black Pepper
1 Slice 1 Slice Parmigiano Reggiano, rind diced (optional)
3 tbsp 3 Dry White Wine
1 tbsp 1 Kosher Salt (start with ½ tbsp and adjust)
1 Cup 1 Vegetable Broth
2 tbsp 2 Extra Virgin Olive oil
Directions
- Add diced pancetta to a pot. (1) Add the olive oil (2) and black pepper (3). Add diced pancetta. Cook over medium heat for 5 minutes, until the pancetta releases its fat.
- Add the sliced onion (4) and cook until translucent, approximately 5 minutes. Add the cubed Parmiggiano rind (5) and stir in the peas. (6)
- Pour in the white wine and let it simmer for 1–2 minutes to evaporate the alcohol. (7)
- Stir in the vegetable broth (8) and bring to a gentle simmer, and cook for 25 minutes, or until the peas are tender. Add more time if the peas are fresh. Add water or broth as needed. (9)
- Serve warm with grated Parmesan cheese for garnish.
