Split Pea and Spaghetti Soup: A one-pot wonder that's perfect for chilly days

This is a take on the classic Québécois ham and pea soup, but without the ham and with green split peas instead of yellow — plus spaghetti. It’s a nod to Toronto’s beloved United Bakers Dairy Restaurant , where they make a similar soup. A soothing, nourishing vegetarian meal in a bowl, it’s the fuzzy slippers of soups!I prefer to use green split peas for this recipe because they have a brighter, more pronounced pea flavour than the earthy yellow ones.

Bring the soup to a boil, then lower heat to maintain a simmer, cover and cook for 1½ hours, stirring occasionally. Remove the pot from the heat, discard the bay leaves and let the soup cool slightly. Purée the soup using an immersion blender or in a regular blender in small batches. I like it smooth, but feel free to leave it chunky if you’d like.

Return the soup to the heat and stir in the spaghetti. Bring to a boil, then lower the heat and simmer, uncovered, for 10 to 12 minutes or until noodles are tender.This soup will keep in the fridge for a few days and freezes well. Simply thaw and reheat in the microwave or on the stovetop.Amy Rosen is an award-winning journalist, TV presenter, and author of seven cookbooks. She's also the CEO of Rosen’s Cinnamon Buns. Follow her on X and Instagram .

Recipe Recipes Amy Rosen Split Peas Spaghetti Split Pea Soup Soup

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