Peas and Macaroni Soup

Ingredients

• 6 servings pepper black to taste
• 30 ounce peas drained canned
• 29 ounce chicken broth canned
• 16 ounce ditalini pasta 
• 1 tablespoon parsley fresh chopped
• 2 large cloves garlic minced
• 0.3 teaspoon garlic powder 
• 0.3 teaspoon penzey's southwest seasoning italian
• 2 tablespoons olive oil extra-virgin
• 0.3 teaspoon salt 
• 1 large onion sweet finely chopped vidalia® (such as )

Equipment

• pot

Directions

1. Heat the olive oil in a soup pot over medium-low heat. Stir in the minced garlic and onion; cook and stir until soft, about 5 minutes. Turn heat to medium; stir in canned peas, chicken broth, Italian seasoning, parsley, garlic powder, salt, and pepper. Bring to a simmer. Cook for 40 minutes with the lid slightly ajar.
2. Stir pasta into soup; cook at a strong simmer until pasta is tender, about 12 minutes.