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Pasta, Prosciutto, and Pea Soup

James Carrier
Yield Makes 4 servings
Broth. It's the foundation for homemade soups that can be table-ready in minutes. And when dinner is sandwiched between school and sports practice or work and a movie, big cans of chicken broth come to the rescue. One is just enough to float ingredients four to six satisfying main-dish portions. Great soup fixings are often staples lurking in the pantry or diguised as leftovers in the refrigerator. Or gather the makings in a quick shop stop.


  • 1 can (49 oz.) low-sodium chicken broth
  • 3/4 cup dry white wine
  • 1 cup dried orzo pasta
  • 3 ounces thinly sliced prosciutto, cut into thin slivers
  • 1 tablespoon butter or margarine
  • 1 cup frozen petite peas
  • 1 cup fresh basil leaves, cut into thin slivers
  • Grated parmesan cheese

How to Make It

  1. In a covered 5- to 6-quart pan over high heat, bring broth, wine, and pasta to a boil, then simmer until pasta is tender to bite, about 20 minutes total.

  2. Meanwhile, in an 8- to 10-inch frying pan over medium-high heat, stir prosciutto with butter until crisp, about 5 minutes. Drain on paper towels.

  3. Stir peas and basil into soup and heat until peas are hot, 1 to 2 minutes.

  4. Ladle into bowls and add prosciutto. Sprinkle with cheese to taste.