Recipe for Zuppa di Piselli

Zuppa di Piselli, a comforting pea soup, is a staple in Italian homes, particularly during the colder months. Based on my overall experience, it’s a wonderful way to enjoy a warm, hearty meal that’s full of flavor, and let me show you how I make this traditional recipe.

This dish is most often enjoyed in central and northern Italy, where hearty soups are perfect for the winter chill. It’s a versatile recipe that can vary slightly by region, but the essence remains the same: a rich and savory soup with a velvety texture and wholesome ingredients.

Notes on What to Expect

This soup has a smooth yet slightly chunky texture, especially if you leave some of the peas intact. The mint gives it a refreshing note, while the pancetta (if used) adds a savory depth. It’s perfect with crusty bread or as a starter to a larger meal.

Ingredients (Serves 4)

• 1 kg of fresh peas (or 500g of frozen peas)
• 1 small white onion
• 3 tablespoons extra virgin olive oil
• Fresh mint leaves (a few sprigs)
• Optional: 100g of pancetta or prosciutto (for a non-vegan version)
• Salt and pepper, to taste
• Water or vegetable broth (about 2-3 cups)
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Preparation and Cooking Method

1. Prep the peas: If using fresh peas, you’ll need to shell them. For frozen peas, simply measure out the amount you need and rinse under cold water.
2. Sauté the onion: Finely chop the onion and heat it with olive oil in a large pot. Sauté the onion for a few minutes until softened and fragrant.
3. Add optional pancetta: If you’re using pancetta or prosciutto, chop it into small pieces and add it to the pot, frying until crispy for added flavor.
4. Cook the peas: Add the peas to the pot, stirring for about 2 minutes to let them mix with the sautéed onions and pancetta (if using).
5. Add the liquid: Pour in about 2-3 cups of hot water or vegetable broth. Stir in fresh mint leaves for added fragrance and depth of flavor.
6. Simmer: Cover the pot and let the soup simmer for about 20-30 minutes, until the peas are tender.
7. Blend for texture: Once cooked, use an immersion blender to puree part of the soup for a creamy texture. Leave some peas whole for added texture and flavor.
8. Season: Taste and adjust the seasoning with salt and pepper. If you want a bit more richness, you can stir in some grated cheese or a dollop of cream before serving.

Variations and Tips

• For a vegan option, simply omit the pancetta and use vegetable broth.
• For a richer flavor, you can sauté the onion with garlic or add a handful of diced potatoes to the soup for extra creaminess.
• Top with cheese: If not vegan, try adding a dollop of ricotta or grated Parmesan to enhance the flavor.
• Make it a gourmet dish: For a more luxurious version, serve with steamed shrimp or top with croutons.
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Nutritional Information (Per Serving)

• Calories: Approximately 378 kcal
• Protein: 12g
• Carbs: 58g
• Fat: 12g
• Fiber: 8g

Prep Time: 10 minutes

Course: Soup

Equipment Needed:

Pot, immersion blender (optional)

I hope this guide has made making Zuppa di Piselli seem a little less daunting. Have you tried making it before, or does this recipe inspire you to give it a go? Please be honest, and let me know in the comments below, I love hearing feedback from a real person like you! So, please leave your honest thoughts!

Enjoy!

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