Pasta and Green Pea Soup

Serves 4

This pasta soup has a delightful flavor, especially with a good, smoky bacon. I imagine that you can find orzo in most grocery stores but, if not, any small pasta such as riso, or even something a little larger like ditalini or small elbows, can be substituted. Make this quick and easy soup in any amount needed.

Ingredients

• 4 slices smoky bacon
• 1 large onion, finely chopped
• 1 celery stalk, thinly sliced
• 4 cloves garlic, minced
• 7 cups chicken broth, preferably low-sodium
• 8 ounces uncooked orzo
• 1-1/2 cups frozen green peas
• Salt and pepper to taste (see notes below)
• Freshly grated Parmesan cheese

Chop the bacon into small pieces. Heat a large pot over medium heat. Add the bacon and cook about 4 minutes, but not browned. Add the onion and celery and cook until softened, about 5 minutes. Add the garlic and cook an additional minute. Add the broth; cover and simmer over low heat about 5 minutes. Remove the lid and bring the broth to a bowl. Add the orzo and cook, uncovered, stirring occasionally, until pasta is tender, about 7 minutes. Add the peas and cook just until heated. Season with salt and pepper. Serve immediately, passing the cheese separately.

Notes: I never add salt to this soup because there is plenty in the bacon and broth. You will need to taste and decide for yourself.

Print Recipe

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