Peas and Macaroni Soup

2 tablespoons extra-virgin olive oil

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.