Pasta and Pea Soup (with Sausage)

By ccavaletti

Ingredients

• 2 2 2 tsp EVOO
• 2 2 2 oz pancetta, finely chopped
• 1 1 1 onion, finely chopped
• 1/2 1/2 1/2 tsp dried marjoram or thyme
• 6 6 6 c chicken broth
• 1-1/2 1-1/2 1-1/2 c ditalini pasta
• 1-1/2 1-1/2 1-1/2 c frozen peas
• salt and pepper
• 1 1 1 c grated parmesan cheese
• 1/2 1/2 1/2 lb Italian sausage, casings removed

Preparation

Step 1

In a large Dutch oven or soup pot, heat the EVOO over medium heat. Add the pancetta and cook until it begins to brown and render its fat, about 5 minutes. Add the onion and sausage and lower the heat if necessary to prevent it from burning. Add the marjoram and cook until the onion is softened, about 8 minutes.

Pour in the chicken broth and bring to a boil over medium-high heat. Stir in the ditalini and peas; season lightly with salt and pepper. Lower the heat and simmer, stirring often, until the pasta is al dente, about 10 minutes.

Remove from the heat and stir in 1/2 c parmesan. Ladle the soup into bowls and sprinkle with the remaining 1/2 c parmesan.

From Everyday with Rachael Ray,