Pea-and-Pasta Soup Sips

You can either dish up the soup in the kitchen or serve it from a tureen on the table.

Yield: 6 servings (serving size: 1 cup soup and 1 teaspoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 7%
  • Fat: 0.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 7.6g
  • Carbohydrate: 16.7g
  • Fiber: 1.7g
  • Cholesterol: 2mg
  • Iron: 1.2mg
  • Sodium: 562mg
  • Calcium: 40mg


  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 1 1/2 cups frozen green peas
  • 3/4 cup small uncooked pasta (such as pastina, orzo, or ditalini)
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons Riesling or other slightly sweet white wine
  • 2 tablespoons grated fresh Parmesan cheese


  1. Bring broth to a boil in a large saucepan over medium-high heat. Add peas, pasta, and parsley. Reduce heat; simmer 5 minutes or until pasta is tender. Stir in wine. Spoon soup into small cups, and sprinkle with cheese.
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