Pea-and-Pasta Soup Sips

Pea-and-Pasta Soup Sips
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  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
  • ¾ cup small uncooked pasta (such as pastina, orzo, or ditalini)
  • 1 ½ cups frozen green peas
  • 2 tablespoons grated fresh Parmesan cheese
  • 3 tablespoons Riesling or other slightly sweet white wine

Bring broth to a boil in a large saucepan over medium-high heat. Add peas, pasta, and parsley. Reduce heat; simmer 5 minutes or until pasta is tender. Stir in wine. Spoon soup into small cups, and sprinkle with cheese.

View full recipe at My Recipes


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