soups stews sardinian

Pea and Ricotta Soup (Minestra di Piselli e Ricotta)

A Sardinian soup of fresh peas and ditalini pasta in a light tomato broth, served with ricotta on the side.

Vegetarian
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Prep 30 min
Cook 30 min
Total 1h
Servings 6
Difficulty Easy

Ingredients

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Instructions

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

  2. Add the shelled peas and a splash of water. Cook for 10 minutes, stirring occasionally.

  3. Add 1.5 liters of water, the tomato sauce, and salt. Bring to a boil.

  4. Add the ditalini pasta and cook for about 8 minutes until the pasta is al dente.

    Tip: Stir frequently so the pasta doesn't stick to the bottom.

  5. Remove from heat and let the soup rest for 15 minutes. The pasta will absorb some of the broth and the flavors will settle.

  6. Serve in bowls with a generous spoonful of ricotta placed on top of each portion.

Storage & Meal Prep

Refrigerate for up to 3 days. The pasta will continue to absorb liquid, so add water or broth when reheating. Ricotta should be stored separately and added fresh.

Variations

  • With Mint: Tear fresh mint leaves over each bowl before serving for a bright, aromatic finish.
  • With Frozen Peas: If fresh peas are out of season, frozen peas work. Add them directly without thawing and reduce the initial cooking time by a few minutes.

FAQ

Why let the soup rest before serving?

Resting lets the pasta finish cooking in the residual heat and allows the broth to thicken slightly. It also lets the flavors come together.

Can I use a different pasta shape?

Small shapes work best—fregula, orzo, or broken spaghetti are all good alternatives to ditalini.

Do I stir the ricotta into the soup?

In Sardinia the ricotta is placed on the side or on top so each person can mix it in as they eat. It melts into the hot broth.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Vegetables
Canned Tomatoes (Crushed/Diced)
100 g
Onion (Yellow/White)
110 g
Grains & Bread
Dried Pasta (Small)
150 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Salt
6 g

Per Serving

165kcalCalories
4gProtein
22gCarbs
7gFat
1gFiber
Sodium
48mg2% DV
Potassium
150mg3% DV
Calcium
15mg1% DV
Iron
0.6mg3% DV
Magnesium
18mg4% DV
Vitamin C
4.4mg5% DV
Vitamin A
3µg0% DV
Vitamin K
5.2µg4% DV
Folate
10µg3% DV
Dried Pasta (Small)
Canned Tomatoes (Crushed/Diced)
Onion (Yellow/White)
Extra Virgin Olive Oil
Salt
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.