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Fresh Spring Onion and Pea Soup Recipe

This quick and easy Spring Onion and Pea Soup is a light, flavorful bowl that suits the change from winter to spring. It combines scallions (spring onions), sweet peas, lemon, and tiny pasta for a comforting yet fresh soup you can make in about 20 minutes. The recipe is ideal for cool, unpredictable days when you want something warm but not heavy.

overhead bowl of onion and pea soup with toasted bread

Quick and Easy Onion and Pea Soup

This spring onion and pea soup is bright and simple: tender sautéed onions and scallions lend a mild onion flavor, frozen sweet peas add sweetness and color, and a squeeze of fresh lemon lifts the whole dish. Tiny pasta, like acini di pepe or orzo, gives the soup a pleasant body without weighing it down. It’s a great weeknight option or a light lunch paired with bread or salad.

ladle of soup with peas and pasta

Ingredients Needed

A short list of everyday ingredients is all you need for this spring onion and pea soup. Scroll to the recipe instructions for the full method.

  • 1/4 cup butter – for sautéing the vegetables.
  • 1 small sweet onion, diced – adds body and mild sweetness.
  • 4 scallions, diced – spring onions for a fresh, peppery note.
  • 1 clove garlic, minced – for aroma and depth.
  • 4 cups low-sodium vegetable broth – use low-sodium to control salt; chicken broth is an option if you’re not keeping it vegetarian.
  • 2 cups water – combined with broth to give the pasta room to cook.
  • 1 teaspoon coarse salt – adjust to taste.
  • 3/4 cup tiny dry acini di pepe pasta – absorbs broth and adds texture; orzo works as a substitute (adjust cooking time).
  • 1 cup frozen sweet peas, fully thawed and excess moisture drained – frozen peas keep this recipe convenient year-round.
  • 2 tablespoons fresh lemon juice – brighten the soup with freshly squeezed lemon.
  • Parmesan cheese, for serving – freshly grated adds savory richness.
spoonful of soup with peas and tiny pasta

How To Make Spring Onion and Pea Soup

This soup comes together quickly and is forgiving, so it’s perfect for cooks of any level. Follow these steps for a flavorful, balanced soup.

  1. Sauté the aromatics. In a medium pot or Dutch oven, melt the butter over medium-high heat. Add the diced sweet onion and chopped scallions and sauté for about 3 minutes until softened and translucent. Stir in the minced garlic and cook until fragrant, about 20 seconds.
  2. Add liquids and salt. Pour in the vegetable broth, water, and coarse salt. Bring the mixture to a boil.
  3. Cook the pasta. Stir in the acini di pepe pasta, reduce the heat to a medium simmer, and cook for 6–7 minutes or until the pasta is tender. Keep an eye on the texture so the pasta doesn’t overcook.
  4. Finish with peas and lemon. Add the thawed peas and simmer a few minutes until warmed through. Remove from heat and stir in the fresh lemon juice to brighten the flavors.
  5. Serve. Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese. Serve immediately.

Recipe Details

  • Prep time: 10 mins
  • Cook time: 10 mins
  • Total time: 20 mins
  • Servings: 6

Serving Suggestions

This spring onion and pea soup is lovely on its own as a light main or paired with a simple salad or piece of crusty bread for soaking up the broth. A grilled cheese or a crisp green salad complements the fresh lemon and pea flavors nicely. For a heartier meal, add shredded rotisserie chicken or a scoop of cooked grains on the side.

Proper Storage

  • Refrigerator: Store leftovers in an airtight container for up to 3 days. Note that the pasta will continue to absorb the broth over time; the soup will thicken.
  • Freezer: You can freeze the soup for up to 2 months, but pasta tends to soften and absorb liquid during freezing and thawing. For best results, cook and freeze the soup without pasta, then add freshly cooked pasta when reheating.
  • Reheating: Reheat gently on the stovetop, adding a splash of broth or water if the soup has thickened. Microwave individual portions until warm, stirring halfway through.

Notes and Tips

  • Substitutions: If you don’t have vegetable broth, low-sodium chicken broth can be used; the flavor will be slightly different but still tasty.
  • Pasta options: Acini di pepe is traditional here, but orzo, ditalini, or small shells work well—adjust the cooking time accordingly.
  • Adjust acidity: Start with 2 tablespoons of lemon juice and taste before adding more. A little lemon brightens the soup without overpowering it.
  • Make it vegetarian or not: Keep it vegetarian by using vegetable broth, or use chicken broth if you prefer a non-vegetarian version.

Nutrition (per serving)

Calories: 194 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 5 g | Sodium: 459 mg | Fiber: 4 g | Sugar: 6 g

Nutritional information is an estimate and can vary depending on exact ingredients and brands used.

More Easy Soup Recipes

  • Hungarian Mushroom Soup
  • Cabbage Soup
  • French Onion Soup
  • Egg Drop Soup
  • Wonton Soup
  • Avgolemono (Greek Lemon Chicken Soup)

If you try this spring onion and pea soup, consider leaving a review or note about any tweaks you made. It’s an adaptable, fast recipe that’s easy to personalize.