Description
Comforting “pea and cheese noodle soup” brings Italian countryside warmth to your kitchen. Creamy textures and fresh ingredients blend seamlessly, creating a hearty meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) green peas
- 2 cups (200 grams) egg noodles
- 1 cup (240 grams) cheddar cheese, shredded
Broth Base:
- 4 cups (960 milliliters) vegetable broth
- 1 cup (240 milliliters) milk
- 1/2 cup (120 milliliters) heavy cream
Seasonings and Aromatics:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Dice onions and mince garlic to create an aromatic foundation for the soup.
- Heat a large pot over medium heat and sauté onions until translucent, about 3-4 minutes.
- Add minced garlic and cook for 30 seconds, releasing its intense flavor.
- Pour vegetable broth, milk, and heavy cream into the pot, whisking to integrate smoothly.
- Season the liquid with salt, black pepper, and dried thyme to build depth of flavor.
- Bring the mixture to a gentle simmer at 180°F, maintaining low bubbles for 5 minutes.
- Introduce green peas and cook until they become tender and bright green, approximately 4 minutes.
- Carefully add egg noodles and cook until they reach a perfect al dente consistency, around 6-7 minutes.
- Gradually sprinkle shredded cheddar cheese into the soup, stirring consistently to create a silky texture.
- Remove pot from heat and allow the soup to rest for 2 minutes, letting flavors harmonize.
- Garnish with freshly chopped parsley to add a bright, herbaceous note.
- Serve immediately in warm bowls, ensuring each portion captures the soup’s creamy essence.
Notes
- Use fresh, sweet peas for the best flavor and vibrant color in the soup.
- Opt for sharp cheddar cheese to enhance the overall richness and depth of the dish.
- Experiment with different pasta shapes like rotini or shells for added texture and visual appeal.
- Make it gluten-free by substituting egg noodles with zucchini noodles or gluten-free pasta alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 352
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg