Easy One-Pan Chicken Parmesan Pasta Bake with Zucchini

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Chicken Parmesan Pasta Bake in casserole pan.  It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Can we have a little chat about this Chicken Parmesan Pasta Bake?  I mean, it’s kinda the perfect dinner.  Everything, including the pasta, cooks in one casserole dish.  It has veggies, protein, dairy, and grains all in one.  Finally, it’s DOWNRIGHT DELICIOUS!  First, you get the flavorful, tangy pasta in tomato sauce.  Then you get the hearty zucchini and chicken topped with creamy and melty cheese.  Finally a crunchy breadcrumb topping is the perfect finish and brings in the traditional breaded chicken from Chicken Parmesan.  

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Chicken Parmesan Pasta Bake on a plate with casserole in back. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

One Pan = One Happy Mamma!

Yep, that’s right, every single piece of pasta, chicken, tomato sauce, and breadcrumbs cooks in this one casserole pan! 

Easy prep.  Easy cleanup!  And there are others like this out there!  Check these out:

Chicken Parmesan Pasta Bake in the pan with spatula scooping. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I genuinely love the products and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a large casserole dish that’s approximately 9×13 or similar.

PREP-AHEAD STEPS FOR CHICKEN PARMESAN PASTA BAKE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

Now when I tell you everything goes into one pan, I mean it!

First, add all of the Crushed Tomatoes, Tomato Paste, Garlic Powder, Dried Oregano, Salt, and Ground Black Pepper to the casserole dish and then whisk together so the tomato paste is fully mixed in. Whisk in the water. 

Tomato sauce ingredients getting mixed in casserole dish for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

For the pasta, I love to use medium shells as they cook fast and easily mix into the sauce.  Stir them uncooked into the sauce. Finally, mix in 1/2 cup of the parmesan cheese.

Hand holding uncooked shell pasta over tomato sauce in casserole dish for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Pasta and tomato sauce in casserole dish for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Cut your chicken breast lengthwise from the side to create 2 thin breasts.  Slice the zucchini in long, flat 1/4 inch slices, from stem to stem. 

Season both the zucchini and the chicken with a sprinkle of dried oregano, salt and pepper.

Raw chicken breasts being sliced from the side with knife for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Raw zucchini slices and chicken breasts seasoned for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Can I use whole chicken breasts, not cut?

You can, but it will take longer to cook.  Slicing the chicken thin or buying chicken cutlets that are already thin will cook faster.  If you want to leave the breasts whole/thick, you will need to first sear the chicken in a frying pan to give it a sear.  Preheat the pan to high heat, add enough oil to coat the bottom, than add the chicken breasts.  Cook on the first side for 4-5 minutes and then flip and do the same to the other side.  Then transfer it to the casserole and follow the recipe steps.  If there are any chicken browned bits and juices in the pan, you can add the broth from the recipe to the pan to scrape all of that goodness up first, then add it all to the sauce in the casserole dish.

COOK YOUR CHICKEN PARMESAN PASTA BAKE

Place the zucchini slices on top of the pasta mixture in a single layer, then top each with a pieces of chicken. Top with the mozzarella cheese and 1/4 cup of Parmesan cheese. Cover with aluminum foil and Bake on the center rack 30 minutes or until pasta is cooked through.

Zucchini and chicken being layered on pasta in casserole dish for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

While the casserole is baking, make the breadcrumb topping by adding the panko breadcrumbs to a bowl and drizzling over the olive oil and stirring to combine. Mix in the rest of the ingredients, the 2 tablespoons of parmesan, garlic powder, salt, pepper, parsley, and dried oregano.

After 30 minutes in the oven, remove the casserole and sprinkle the topping all over the top. Place back in the oven for a final 10 minutes, until crispy and lightly browned (Note, you can also turn the broiler on for quicker browning, but watch closely so it doesn’t burn!).

Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Can I freeze this casserole?

Once the casserole is cooked, you can freeze it after first cooling it and then tightly covering it. It can stay in the freezer for up to 4 months. To cook it again, cover with aluminum foil and bake 350 F for 1 hour if thawed, 1 1/2 hours if frozen.

ENJOY!  😍 Carrie

Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.
Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.
5 from 1 vote
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Easy One Pan Chicken Parmesan Pasta Bake with Zucchini

This Easy One-Pan Chicken Parmesan Pasta Bake is kinda the perfect dinner.  Everything, including the pasta, cooks in one casserole dish, it's a balanced meal, and it's DOWNRIGHT DELICIOUS!  First, you get the shell pasta in flavorful, tangy tomato sauce.  Then you get the hearty zucchini and chicken topped with creamy and melty cheese.  Finally a crunchy breadcrumb topping is the perfect finish and brings in the traditional breaded chicken from Chicken Parmesan. #chickenrecipes #easydinnerideas

Course Main Course
Cuisine Italian
Keyword Baked chicken, chicken dinner, Chicken parmesan, pasta dinner
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 521 kcal
Author Carrie Tyler

Ingredients

Casserole

  • 1-2 teaspoons Extra Virgin Olive Oil
  • 28 oz Crushed San Marzano Tomatoes (1 large can)
  • 3 Tbsp Tomato Paste
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Dried Oregano
  • 1 teaspoon salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 1/2 cups Chicken Broth (12oz)
  • 1/2 lb uncooked Medium Shell Pasta (or other short cut pasta)
  • 1/2 cup grated Parmesan cheese

Chicken & Zucchini

  • 1 Medium-Large Zucchini
  • 16 oz Chicken breasts boneless, skinless
  • 1-2 teaspoons Dried Oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 cup shredded mozzarella cheese 4 oz
  • 1/4 cup grated Parmesan cheese

Topping

  • 1 tablespoon Olive Oil
  • 1/2 cup Panko bread crumbs
  • 2 tablespoons Parmesan
  • 1/2 teaspoons Garlic Powder
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Ground Black Pepper
  • 1 tablespoon Fresh Parsley chopped
  • 1 teaspoons Dried Oregano

Instructions

  1. Preheat oven to 425°F. Drizzle or Spray a 13×9 inch (or similar size) casserole dish with Olive Oil.
  2. Add all of the Crushed Tomatoes, Tomato Paste, Garlic Powder, Dried Oregano, Salt, and Ground Black Pepper to the casserole dish and then whisk together so the tomato paste is fully mixed in. Whisk in the chicken broth. Then stir in the pasta. Finally, mix in 1/2 cup of the parmesan cheese.

    Pasta and tomato sauce in casserole dish for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.
  3. Slice the zucchini in long, flat 1/4 inch slices, from stem to stem.

  4. Cut your chicken breast lengthwise from the side to create 2 thin breasts. Season both the zucchini and the chicken with a sprinkle of dried oregano, salt and pepper.

    Raw zucchini slices and chicken breasts seasoned for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.
  5. Place the zucchini slices on top of the pasta mixture in a single layer, then top each with a pieces of chicken. Top with the mozzarella cheese and 1/4 cup of Parmesan cheese. Cover with aluminum foil and Bake on the center rack 30 minutes or until pasta is cooked through.

    Zucchini and chicken being layered on pasta in casserole dish for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.
  6. While the casserole is baking, make the breadcrumb topping by adding the panko breadcrumbs to a bowl and drizzling over the olive oil and stirring to combine. Mix in the rest of the ingredients, the 2 tablespoons of parmesan, garlic powder, salt, pepper, parsley, and dried oregano. After 30 minutes in the oven, remove the casserole and sprinkle the topping all over the top.

    Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.
  7. Place back in the oven for a final 10 minutes, until crispy and lightly browned (Note, you can also turn the broiler on for quicker browning, but watch closely so it doesn't burn!).

    Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Zesty Pea Soup

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Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

It’s creamy, it’s sweet, it’s fresh, and has a kick…it’s Zesty Pea Soup!  This is my new easy Pea Soup recipe that is seriously delicious taking a traditional dish and turning it up with new ingredients and flavors!  What makes it Zesty, you ask?  Well, read on…

My first encounter with Pea Soup was making it in a Catering Cooking Class I took in New York years ago.  It was so simple, fresh, creamy and tasty.  However, since my husband has some crazy aversion to peas, I hadn’t made it for years.  I decided it was time to try it again recently.  But, this time, I wanted to change it up, kick it up, and after looking at the jalapeños and mint in my garden, I decided that would be an interesting combination!  The result?  Zesty Pea Soup 🙂

BTW, I LOVE soup!  Here are some of my other favorite easy soup recipes!

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Just a little kick in the Pea Soup, not sweat-inducing heat 

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

You might be saying to yourself, ‘what?! jalapeños with my peas??’  But the amount in this recipe is not overwhelming, it will just give you this wonderful secondary warmth in the back of your mouth, not an initial spicy hot kick to the tongue.  You still get the freshness and spring flavor of the peas to start, but then you get that slight spice and warmth that makes you want to go back for more.  The jalapeños are really what perk up and breathe new life into this Pea Soup recipe.

Plus Mint for the Perfect Sweet-Savory Warmth

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

With this combination you get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from the jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.  Its the ultimate combo of sweet, cool, and hot all blended together for the perfect Zesty Pea Soup.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR ZESTY PEA SOUP COOKING ‘KIT’

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  (See the recipe below for more details)

  • TIP: If you worry about getting pieces of slightly crunchy onion in your soup even after it’s blended, USE FROZEN ONIONS!  When they cook, they have more water content from being frozen, so they cook very soft right from the start, but still give you all the flavor.  Just be sure to cook off any excess water in recipes.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

  • You can buy frozen onions, but I like to make my own, because it’s cheaper and so easy.  Simply dice the onion the day before and place it in a freezer bag in the freezer over night.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

  • The only other thing that could be prepped in advance is to finely dice the jalapeño.  You need 2 tablespoons, which I find is about 1 fat 3-inch jalapeño.

TIME TO COOK YOUR ZESTY PEA SOUP

  • In a medium sauce pan, add a teaspoon of olive oil, then add the frozen peas, frozen onion, and fresh jalapeño. Cook for 8-10 minutes, until the peas and onions are thawed, stirring frequently.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

  • Warm the vegetable broth up in a sauce pan (it does not need to be brought to a boil, just warmed) and then add it to the peas. Cover and simmer for 10 minutes.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

  • After cooling a bit, comes the blending!  This is when you will add in the fresh mint.  You can blend to your heart’s desire, so taste as you go to see if you like some texture or want it more smooth.  If you need to do this in batches because it is too much liquid, that’s fine too, just make sure you blend the same ratio of peas to broth so you get the smooth consistency you want each time.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

  • After you blend to the perfect texture and consistency, you will pour the soup back into the sauce pan, then whisk in the Half and Half as well as the corn starch slurry. Bring back to a simmer (do not boil) and cook for 5 minutes stirring to make sure no clumps form as the sauce thickens.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Taste for seasoning and add Salt and Fresh Ground Pepper to taste.

Serve in bowls and garnish with fresh mint and other toppings you love, such as croutons or sour cream.

ENJOY!

😍 Carrie

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
5 from 1 vote
Print

Zesty Pea Soup

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Peas, Jalapeño, and Mint is a delicious new take on the traditional Pea Soup recipe! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from the jalapeño that gives you a wonderful warmth (not spicy hot) feel in your mouth and keeps you coming back for more. They blend together for the perfect Zesty Pea Soup.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 4 cups Frozen Peas about 2, 10oz packages
  • 1/2 cup Onion, diced and then frozen
  • 2 Tbls Jalapeño, finely chopped, no seeds about 1, fat 3" jalapeño
  • 1 tsp Extra Virgin Olive Oil
  • 3 cups Low Sodium Vegetable Broth
  • 4 Tbls Fresh Mint, gently sliced
  • 2 Tbls Corn Starch
  • 1/4 cup Cold water
  • 1 cup Half and Half
  • Salt, to taste
  • Fresh Ground Pepper, to taste

Instructions

Prep Ahead

  1. Dice the onion and place the onion in a bag in the freezer over night.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
  2. Seed the jalapeño, then dice it.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Make the Pea Soup

  1. In a medium sauce pan, add a tsp olive oil, then add the peas, frozen onion, and jalapeño.  Cook for 8-10 minutes, until the peas and onions are thawed, stirring frequently, 

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
  2. Warm the vegetable broth up in a sauce pan (it does not need to be brought to a boil, just warmed) and then add it to the peas.  Cover and simmer for 10 minutes.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
  3. Move the soup pot off the hot burner and let it cool for about 10 minutes.  Then, transfer the soup to a blender and add the mint.  Blend until completely smooth.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
  4. Make the slurry by adding the corn starch to the cold water.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
  5. Pour back into the sauce pan, and whisk in the Half and Half as well as the corn starch slurry.  Bring back to a simmer (do not boil) and cook for 5 minutes stirring to make sure no clumps form.  The sauce will thicken a bit.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
  6. Taste for seasoning and add Salt and Fresh Ground Pepper to taste.

  7. Serve in bowls and garnish with sour cream or plan yogurt and fresh mint.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.