Split Pea Soup Milano
Experience the comforting warmth of Split Pea Soup Milano, a delightful Italian-inspired twist on the classic split pea soup. This hearty, flavor-packed dish features a medley of aromatic vegetables—onion, celery, carrot, and garlic—sautéed in olive oil before simmering with tender split peas, savory vegetable broth, and a fragrant blend of thyme and bay leaf. The addition of a Parmesan rind infuses the soup with a subtle umami depth, while a splash of optional heavy cream creates a luscious, velvety texture. Enjoy it chunky for a rustic feel or smooth it out for a refined finish. Garnished with fresh parsley, grated Parmesan, and served alongside crusty bread, this wholesome soup is easy to prepare, ready in just over an hour, and perfect for cozy weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 celery stalks, diced
- 1 medium carrot, peeled and diced
- 3 garlic cloves, minced
- 2 cups dried split peas, rinsed and drained
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 Parmesan rind (optional but recommended)
- 0.25 cup heavy cream (optional, for extra creaminess)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, finely chopped
- optional grated Parmesan cheese, for serving
- optional crusty bread, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced celery, and carrot to the pot. Sauté for about 5-7 minutes until the onion turns translucent and the vegetables soften slightly.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the rinsed and drained split peas to the pot, along with the vegetable broth, bay leaf, dried thyme, and the Parmesan rind (if using). Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45-50 minutes, or until the split peas are tender and start to break down. Stir occasionally to prevent sticking and ensure even cooking.
Remove the bay leaf and Parmesan rind. For a smoother texture, use an immersion blender to puree the soup directly in the pot, or carefully transfer it in batches to a blender and puree until smooth. Alternatively, leave it chunky if you prefer a more rustic texture.
If desired, stir in the heavy cream for added richness, and season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese, if desired.
Serve hot with crusty bread on the side for dipping and enjoy your comforting Italian-inspired split pea soup.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 9.0 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
