Name: Spring Onion and Pea Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup butter; 1 small sweet onion (, diced); 4 scallions (, diced); 1 cloves garlic (, minced); 4 cups low-sodium vegetable broth; 2 cups water; 1 teaspoon coarse salt; 1 cup frozen sweet peas (, fully thawed, excess moisture drained); 3/4 cup tiny dry acini di pepe pasta; 2 tablespoons fresh lemon juice; Parmesan cheese (, for serving)

This quick and easy Spring Onion and Pea Soup is a simple, light, and flavorful dish – perfect for the shift between seasons. Ready in just 20 minutes.

overhead bowl of onion and pea soup with toasted bread

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Quick and Easy Onion and Pea Soup

This time of year, when technically it’s Spring but still quite chilly, can make cooking a bit of a challenge. Each week is anyone’s guess what the temperature will actually be.

This flavorful onion and pea soup will warm you up from the inside out when the days are still cold, but also simple and very light incorporating three spring favorites; scallions, sweet peas, and lemon. Perfect for the shift between seasons.

Ingredients Needed

This soup incorporates sweet baby peas, tiny pasta, and wonderful aromatics.
(Scroll below to the printable recipe card for details and measurements.)

Butter – For sautéing the veggies.
Onion and Garlic – Adds wonderful aromatics and flavor.
Scallions – Provides a subtle, peppery onion flavor.
Vegetable broth – I recommend low-sodium to control the salt level. (You can sub in chicken broth if you don’t need this soup to be vegetarian. Note that the flavor won’t be as rich.)
Water
Coarse salt
Acini di pepe pasta – This tiny uncooked pasta absorbs the broth as it cooks, adding an extra layer of flavor. (If you can’t find Acini di pepe, orzo is a good substitute, although you’ll need to adjust the cooking time.)
Sweet baby peas – Using frozen peas makes this dish incredibly easy. Thaw and remove the excess moisture before using.
Lemon juice – For a bright citrus flavor. Freshly squeezed is a must here!
Parmesan cheese – Freshly grated Parmesan sprinkled on top is the perfect finishing touch.

spoonful of soup with peas and tiny pasta

How To Make Onion and Pea Soup

This simple and flavorful soup comes together in just 20 minutes!
(Scroll below to the printable recipe card for details and measurements.)

Cook the veggies. Sauté the diced onion and scallions in some butter until soft and translucent. Add in garlic and cook until fragrant.
Pour in broth and water. Add in the broth, water, and salt; bring to a boil.
Add pasta and peas. Dump in the pasta; reduce heat to a medium simmer and cook for 6-7 minutes until pasta is tender. Add in the peas and continue to cook for a few minutes to warm through.
Stir in lemon juice. Add the fresh lemon juice and stir to combine.
Serve. Ladle into bowls, sprinkle with grated Parmesan, and enjoy!

Serving Suggestions

I like to serve this soup with crusty dutch oven bread to soak up all the broth. It makes a lovely meal on its own or it also pairs well with my favorite oven grilled cheese and Caesar salad.

Proper Storage

Fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Note that the pasta will continue to absorb the broth.
Freezer. You can freeze leftovers in a freezer-safe container for up to 2 months. However, the pasta absorbs more broth as it sits so if you plan on having a decent amount of leftovers, I recommend cooking the pasta separately and adding it just before serving.
Reheat. Individual servings can be reheated in the microwave or reheat larger portions on the stovetop.

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