Spinach-Pea Soup

Make a big batch of this soup at the beginning of the week for an easy grab-and-go lunch option.
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Spinach-Pea Soup in bowl with spoon

Recipe by Alexa Weibel

  • Makes about 7 cupsServings


  • 16 oz. frozen peas, thawed

  • 3 1/2 cups chicken stock

  • 10 oz. frozen spinach, thawed and squeezed dry

  • 1/2 cup finely chopped fresh flat-leaf parsley

  • 1/4 cup finely chopped shallots

  • 3 tbsp. EVOO

  • 1 tsp. dried Italian seasoning

  • 1/3 cup mascarpone cheese

  • 1/4 tsp. lemon zest plus 1 tbsp. juice


Blend: In a blender, puree the first 7 ingredients.

Heat: In a medium saucepan, simmer the soup over medium-low until heated through, about 10 minutes; season.

Serve: In a small bowl, mix the mascarpone, lemon zest and juice, and 2 tbsp. water. Season with salt. Drizzle over the soup.