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
How to Make It
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.
I was so cold at lunchtime today-- I just wanted something hot, light, and easy. This soup filled the bill perfectly. I made a 1/3 recipe (using one can of broth), adding about 1 Tbsp green onions to the mix. It's not what I'd call a special occasion soup, but its great for what it is... an almost effortless everyday soup.
Pea-and-Pasta Soup Sips
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