Pasta soup / first course
A comforting Italian-style soup-pasta dish made with tiny square pasta, sweet peas, onion, olive oil, and a light savory broth. Simple, creamy without cream, and perfect for a quick family lunch or cozy dinner.
Recipe video
Place a medium pot over low-medium heat. Add the olive oil and finely chopped onion. Cook for 5 minutes, stirring often, until the onion becomes soft and translucent but not brown.
Add the peas to the pot. Stir well so they are coated with the onion and oil. Cook for 3 minutes to start releasing their sweetness.
Pour in the broth and bring it to a gentle boil. Taste the broth and add salt carefully, because Parmesan will add more flavor later.
Add the quadrucci pasta directly into the simmering broth. Stir immediately so the pasta does not stick to the bottom.
Cook for 8–10 minutes, or until the pasta is tender. Stir often. If the soup becomes too thick before the pasta is ready, add a little hot water or extra broth.
When the pasta is cooked, turn off the heat. Add the Parmesan cheese and optional butter. Stir until the dish becomes lightly creamy.
Rest for 2 minutes. This helps the pasta absorb flavor and gives the broth a soft, silky texture.
Serve warm in bowls with black pepper, parsley, and a small drizzle of olive oil.
For a thicker version, lightly mash a few peas against the side of the pot before serving.
