Rice and peas soup with tomato (Zuppa di riso e piselli con pomodoro), a quick and easy first course. The perfect comfort food for cold winter days.
But this rice soup will also be ideal for the warmer seasons. In short, at any time of the year, rice and pea soup will always be appreciated, even by the little ones.
This dish is simple and genuine, the typical recipe that every Italian family has in its tradition.
In the past, typical Italian recipes were written down in notebooks or handed down by voice. Characterized by that “quanto basta” which means “just enough”, instead of the precise weight in grams.
A tradition that is a real treasure, known all over the world.
From my Italian blog here is the stressful recipe but in a risotto version. Read the recipe/Leggi la ricetta: Risotto with pea sauce/Risotto al sugo di piselli.
Ingredients
Tools
How to prepare Rice and peas soup with tomato
This recipe is prepared in one pot.
Chop the onion and stew it in a pan with the oil and a ladle of broth.
When the liquid has dried, add the frozen peas and sauté for 5 minutes.
Add the rice and let it toast over high heat, stirring constantly with a wooden spoon. When the rice begins to stick to the bottom of the pan, add the tomato pulp and stir.
Add the broth until the rice is completely covered, exceeding it by two fingers.
Bring rice to a simmer, stirring often. If the broth is not enough, you can add hot water to complete the cooking.
When cooked, it will take about 20 minutes, adjust salt and pepper if necessary.
Turn off the heat, add chopped fresh parsley and serve hot.
Tips and variations on Rice and peas soup with tomato
If you prefer a more brothy soup, you can add more broth or water.
On the contrary, if you prefer a drier soup, you can reduce the amount of broth at the beginning, adding more broth as needed to complete the cooking process, just like you do when cooking risotto.
If you like a stronger flavor, you can add hot chili pepper.
Leftover rice and pea soup will keep in the refrigerator, once cooled, sealed in an airtight container. Consume it within 3-4 days at most.
You can freeze the cooked soup but in this case I recommend using fresh peas and not frozen.
If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.
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Varied doses for servings
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