2 large cloves garlic, minced
1 large sweet onion (such as Vidalia®), finely chopped
2 (15 ounce) cans peas, drained
2 (14.5 ounce) cans chicken broth
¼ teaspoon Italian seasoning
1 tablespoon chopped fresh parsley
¼ teaspoon garlic powder
¼ teaspoon salt
black pepper to taste
1 (16 ounce) package ditalini pasta
Heat the olive oil in a soup pot over medium-low heat. Stir in the minced garlic and onion; cook and stir until soft, about 5 minutes. Turn heat to medium; stir in canned peas, chicken broth, Italian seasoning, parsley, garlic powder, salt, and pepper. Bring to a simmer. Cook for 40 minutes with the lid slightly ajar. Stir pasta into soup; cook at a strong simmer until pasta is tender, about 12 minutes.