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Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 lower the heat if necessary to prevent it from burning. Add the marjoram and cook until the onion is softened, about 8 minutes.

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  • 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 cup parmesan. Ladle the soup into bowls and sprinkle with the remaining 1/2 cup parmesan.

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