Recipes › Soup › Italian Pea and Prosciutto Soup Recipe

Italian Pea and Prosciutto Soup Recipe

Recipe by Pedro M. A. Neves

This classic Italian pea and prosciutto soup combines sweet spring peas with salty, crispy prosciutto in a light, aromatic broth. The dish showcases the simplicity of Italian home cooking, where a few quality ingredients transform into something deeply satisfying. Perfect as a starter course or light lunch, this soup captures the essence of traditional cucina italiana.

Ingredients

• 400 g frozen or fresh peas (2½ cups)
• 150 g prosciutto, diced (about 8 slices)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 liter vegetable or chicken broth (4 cups)
• 60 ml dry white wine (¼ cup)
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• Salt and black pepper to taste
• ¼ teaspoon red pepper flakes (optional)
• Fresh mint or parsley for garnish
• Grated Parmigiano-Reggiano for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced prosciutto and cook for 2-3 minutes, stirring occasionally, until the edges begin to crisp and the fat renders.

2. Add diced onion to the pot with the prosciutto and cook for 4-5 minutes, stirring frequently, until the onion softens and becomes translucent.

3. Stir in minced garlic and thyme, cooking for 1 minute until fragrant, being careful not to let the garlic brown.

4. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow it to reduce by half, about 2 minutes.

5. Add the broth and bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 8-10 minutes to allow flavors to meld.

6. Stir in the peas and red pepper flakes if using. Simmer for 5 minutes until the peas are heated through and tender.

7. Taste and adjust seasoning with salt and black pepper as needed, remembering the prosciutto and Parmigiano-Reggiano will add saltiness.

8. Ladle the soup into bowls, garnish with fresh mint or parsley and a generous grating of Parmigiano-Reggiano, and serve immediately.

Substitutions

• Use pancetta or guanciale instead of prosciutto for a deeper, smokier flavor with similar texture
• Substitute fresh or frozen peas with fresh broad beans (fave) for an authentic Tuscan variation
• Replace white wine with additional vegetable broth for a alcohol-free version with equal depth
• Use spinach or arugula instead of peas for a different spring green option

Tips

• To achieve the best texture, add the peas near the end of cooking to prevent them from becoming mushy and to preserve their vibrant color
• For a creamier soup, blend half of the mixture and return it to the pot while keeping the remaining soup chunky
• High-quality prosciutto di Parma or San Daniele makes a noticeable difference in flavor; avoid pre-packaged thin slices if possible and ask your butcher for a thicker cut to dice yourself
• This soup tastes even better the next day as the flavors continue to develop; store in an airtight container in the refrigerator for up to 3 days

This soup represents the resourceful spirit of Italian home cooking, where cured pork and seasonal vegetables come together without fuss. The dish is particularly popular in the Lazio region around Rome and in the Veneto, where prosciutto production and spring peas are celebrated ingredients in simple, elegant preparations.

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