Soup with pasta and potatoes, despite the simplicity of its preparation, is always the center of attention of culinary specialists, both those who practice this craft at home in the kitchen and professionals. The fact is that pasta and potatoes themselves are almost neutral in taste, and this allows you to experiment and create soups with different flavors.
Initially, pasta appeared in Italy under the name “macaroni” and was a long thin tube of dough. Over time, the name spread to all tubular-shaped products made from flour obtained from premium durum wheat. Today, not only in restaurants in Southeast Asia, almost all soups with such products, so as not to misunderstand tourists, are called “Macaroni Soup”. For example, under the name Chicken Macaroni Soup in the Philippines, tourists are offered a soup with the classic taste of the local Panlasangpinoy soup, the recipe for which is given below.
Professionals never cook pasta soups for future use. Even if you put them in the refrigerator, the pasta will soften and the soup will lose its real consistency.
Soups with pasta and potatoes are prepared in various broths, such as poultry, animal meat, and fish broths. The most popular recipes are given below.
Soup with pasta and potatoes
This soup, prepared with chicken broth, is attractive due to its minimal set of ingredients, ease of preparation, and it is nourishing and light at the same time. The soup is especially tasty and attractive for children if you use pasta such as spaghetti.
Ingredients:
- Five medium potatoes
- 300 g chicken breast with skin,
- 1.6 liters of water,
- ½ onion,
- 120 g pasta,
- Five green onions
- One bay leaf
- To taste – pepper and salt.
Preparation:
Boil the chicken broth, remove the meat, cool, cut into pieces and place in a saucepan.
Cut the peeled potatoes into cubes, place in a saucepan and cook until tender. Five minutes before the end of cooking, add the whole onion and cook for five minutes.
Remove the onion, add the pasta and cook until tender.
Set the finished soup aside from the heat, add salt, chopped herbs and spices, let it brew for five minutes and serve.
Soup with pasta and potatoes in a slow cooker
The dish is prepared with minimal time, and the taste can be changed with spices, making it more piquant or leaving it neutral.
Ingredients:
- 400 grams of chicken breast,
- 200 grams of pasta,
- Four potatoes
- One carrot
- One onion
- Three tablespoons of vegetable oil,
- Salt, spices - to taste.
Preparation:
Finely chop the peeled onion. Cut the carrots into slices. Cut the potatoes into slices.
Cut the breast into small pieces.
Pour oil into the multicooker bowl, add the ingredients and fry in the “Fry” mode for ten minutes with the lid open.
Then add hot water, add spices, salt, close the lid and cook for half an hour in the “Cooking” or “Soup” mode.
Then add the broken pasta and continue cooking for another ten minutes.
Easy and tasty soup
We will be the first to implement the recipe for soup with pasta and without potatoes.
To appreciate this first dish, let’s prepare the following set of products:
- any part of chicken – 400 grams;
- carrots - one piece;
- one onion;
- laurel leaf;
- pasta (noodles) – 200-300 grams (here it all depends on how thick the dish you want to get);
- vegetable oil - for sautéing vegetables;
- salt and other spices;
- greens - to taste.
Soup with pasta and potatoes with chicken broth and butter
The recipe for this soup requires minimal knowledge about the technology of making soups, but the recipe makes it possible to make a truly tasty dish. The soup is also valuable because it contains virtually no cholesterol.
Ingredients:
- 2 liters of water,
- Chicken breast,
- One small carrot
- Five small potatoes
- One onion
- 200 grams of pasta or any pasta,
- 45 grams of butter,
- Three peas of allspice,
- Ground black pepper and salt to taste,
- A small bunch of parsley.
Preparation:
Boil chicken broth, remove the meat, cut into pieces and return to the broth, adding allspice and salt.
Peel potatoes, carrots, onions. Grate the carrots on a coarse grater, cut the potatoes into pieces, and the onions into tonic half rings.
Place the potatoes in the broth and cook for ten minutes.
Cook carrots and onions in butter and add to potatoes. Cook for a couple of minutes and add pasta.
Durum pasta needs to be cooked for at least ten minutes, regular pasta – five is enough, since they then swell in hot soup.
Add spices, simmer over low heat for five minutes and remove from heat.
Let it brew and serve, you can sprinkle with herbs.
Chicken soup with pasta and nutmeg
Required ingredients:
- chicken broth - 1.5 liters;
- pasta - 150 grams;
- onion - 1 piece;
- carrots - 1 piece;
- parsley root - 1 bunch;
- fresh herbs to taste;
- nutmeg - half a teaspoon;
- salt pepper.
Cooking process:
Boil chicken broth. By the way, it can be prepared in advance using bouillon cubes or other dry mixtures. If the broth is prepared with chicken meat, then after the broth boils, they must be removed and the meat separated from the bones, and then added back to the broth.
Peel the onion and potatoes, cut into cubes. Place the potatoes in the broth and cook for 5-10 minutes until the vegetable becomes soft.
Grate the carrots on a coarse grater. In a dry non-stick frying pan, lightly fry the onions and carrots. Add parsley root here. Then also throw the fry into the broth.
Cook the pasta separately in boiling salted water, following the directions on the package. Add to the soup 5 minutes before the end of cooking.
Season the soup with salt and pepper and add the main highlight - nutmeg.
When serving, sprinkle with fresh herbs.
Light soup with pasta and potatoes
Even a man with no cooking experience can prepare a delicious soup using this recipe.
Ingredients:
- Eight medium potatoes
- 150 grams of pasta,
- Half an onion
- 2 liters of water,
- Half a small carrot
- Greens, salt - to taste
Preparation:
Peel and cut the potatoes into medium cubes, add water and put on fire.
Finely chop the carrots and when the potatoes are cooked, put them in a saucepan. Cook for five minutes.
Cut the onion into small cubes and add to the soup. Boil for five minutes and add pasta.
Cook until the pasta is ready.
Just before the end of cooking, add chopped herbs and remove from heat.
The soup can be served.
Option 1: Chicken pasta soup - classic recipe
The base of this delicious chicken pasta soup is homemade chicken, which has been simmered for a long time to create a cool, rich-tasting broth. It has a golden color, bright taste, and is very beneficial for the body when a person has a cold. And, of course, this broth will make an incredibly aromatic and tasty soup.
Ingredients
:
- Domestic chicken - 1 pc.;
- Potatoes - 2 pcs.;
- Onions and young carrots;
- Thin pasta (vermicelli) - a large handful;
- Bay leaf, cloves, black pepper;
- A large bunch of fresh herbs and seasonings;
- Salt and coarsely ground black pepper;
- A little vegetable oil.
Step-by-step recipe for chicken noodle soup
All soups begin with the preparation of a bright, aromatic, delicious broth. To do this, fill the carcass of a domestic chicken (if it is large, then half of it) with clean water and put it on the stove to cook, turning on high heat. The broth should boil, foam will appear, it must be skimmed off and the heat reduced to medium.
Peel the onions and carrots, cut off the thick part of the carrot, approximately 4-5 cm long, and cut in half lengthwise. Cut the onion into thin cubes. Fry the “tail” remaining from cutting the onion without adding oil, together with the carrot halves until black.
After 30 minutes of cooking the broth, spices (without salt) and fried vegetables without oil are added to it. After 45-1 hour they must be removed. If homemade chicken meat is not ready, then continue to cook it until done. The process on low heat can take about 2.5-3 hours.
Fry chopped root vegetables (onions and carrots) into small cubes until golden brown, peel and chop the potatoes.
As soon as the chicken is completely cooked, it must be removed from the broth, and the last one must be strained into a clean pan. Add potatoes and cook over medium heat for about 5-7 minutes. Add the roasted vegetables and cook for the same amount of time.
Meanwhile, remove the meat from the bones and return it to the broth with the vegetables, add the remaining spices and salt the soup. Depending on the thickness of the soup, pasta and chopped finely chopped greens are added to it.
Let the soup boil and you can pour it into plates, add a little more herbs and literally in a couple of minutes the plates offered to guests or family will be empty and they will ask for more. Chicken noodle soup cooked this way turns out very tasty.
Thick soup with potatoes, pasta and meat
This is a common soup that comes from the culinary traditions of Soviet times, and is reminiscent of the times when beef was valued lower than chicken. It will definitely appeal to those who appreciate rich soups.
It is better to slightly undercook the pasta in the soup; after the pan is removed from the heat, they continue to soften, but do not spread and the soup turns out transparent.
Ingredients:
- Two medium onions
- One carrot
- 2 liters of water,
- Seven potatoes
- 400 grams of beef on the bone,
- 150 grams of pasta (or other pasta).
Preparation:
Pour water over the meat and put on fire.
Onions, carrots, peeled, chopped.
When the water in the pan boils, reduce the heat, remove the foam, add salt and add carrots and onions. Cook over low heat for two hours.
Add the diced potatoes, after half an hour add the pasta and cook for fifteen minutes.
Soup with pasta, potatoes and meatballs in a slow cooker
The taste of the soup depends very much on what kind of minced meat the housewife prefers. If it’s chicken, it will turn out tender, beef – rich, pork – fatty and very satisfying.
Ingredients:
- Two potatoes
- 400 grams of minced meat,
- 200 grams of pasta,
- Two onions
- Two carrots
- Two tablespoons of vegetable oil,
- One clove of garlic,
- Spices, bay leaf, pepper, salt - to taste.
Preparation:
Grate one onion on a medium grater.
Add spices, salt, pepper, minced garlic, grated onion to the minced meat, mix thoroughly and form into meatballs.
Finely chop the remaining onion, cut the carrots into cubes, and dice the potatoes
Pour oil into the multicooker bowl, turn on the “Fry” mode and fry the meatballs, onions, carrots, and potatoes.
Place the pasta, add water, close the lid and cook in the “Cooking” mode for ten minutes.
Option 4: Chicken pasta soup cooked in a slow cooker
The simplest and easiest way is to prepare chicken soup with pasta in a slow cooker. The dish has a simmered taste, clear broth, and is much easier to prepare than on the stove.
Ingredients
:
- 10 chicken wings;
- Potatoes - 2 pcs.;
- Pasta - a small handful;
- Small onion (shallot) - 1 pc.;
- Herbs and spices;
- A little vegetable oil without the smell of seeds;
- Salt and black pepper.
How to cook
Wash the chicken wings, cut off the “third” smallest phalanx of the wing (we won’t need it), and cut the wing in half. Heat a little vegetable oil in the multicooker bowl, turning on the “Baking” or “Frying” cooking mode. Fry the chicken wing pieces until golden brown.
Cut the sweet-tasting shallot into thin half rings and fry it along with the meat. At this stage, the future soup can be salted and seasoned with spices to taste.
Add chopped potato slices to the multicooker bowl, pour in the required amount of water and change the cooking mode to “Stew”. Cook for about 20 minutes, after which all that remains is to add pasta and chopped fresh herbs to the soup.
After the soup has simmered in the slow cooker for another 10 minutes, it is recommended to switch the mode to “Warming” and let the dish brew for about half an hour.
The soup is served in hot portioned bowls with herbs and crackers; they can be dried with herbs or spices in the oven.
Chicken soup with pasta and potatoes
The soup has an original taste, since pasta and potatoes are prepared together with frying before cooking.
Ingredients:
- 400 grams of chicken fillet,
- One small onion
- One small carrot
- Three potatoes
- Two handfuls of Italian pasta
- One tablespoon of chopped parsley,
- One tablespoon of ghee,
- Spices, salt - to taste.
Preparation:
Boil one liter of broth from chicken fillet. Remove the meat, cool and cut into cubes.
In a frying pan, prepare frying for carrot and onion soup with spices. Add the potatoes and pasta cut into strips and simmer for about five minutes.
Italian soup with pasta, potatoes and milk
This is a very hearty original Italian soup with a slightly sweet taste, which is traditionally prepared when young vegetables appear on the shelves.
Ingredients:
- 250 grams of Italian pasta,
- Three potatoes
- One teaspoon of olive oil,
- Two tablespoons of butter,
- Two cups of milk
- One glass of chicken broth,
- One glass of water
- 100 grams of boiled beef,
- 100 grams of semi-smoked sausage,
- One onion
- Three cloves of garlic
- 100 grams of young cabbage,
- One carrot
- Salt, spices - to taste.
Preparation:
Boil the pasta according to the instructions in the broth, drain the broth but do not pour it out.
Chop potatoes, carrots, beef and sausage into small cubes, cabbage, onion, garlic into medium cubes.
In a heavy-bottomed saucepan, melt the butter in olive oil. Add garlic and onion and sauté until onion is translucent. Add beef and sausage and cook for three minutes.
Add potatoes to the pan, add pasta broth and cook until the potatoes are half cooked, then add the cabbage and cook until the potatoes are ready.
Reduce heat, wait until the soup is warm, and add milk. Simmer for five minutes and you can serve.
How to cook
To prepare a delicious soup, use homemade milk of any fat content.
If you are on a diet, you can use low-fat. When purchasing, pay attention to the freshness of the dairy product. Stale milk may curdle during cooking, and then the soup will not work. It is better to use a pan with a thick bottom. Pour milk into a saucepan. Add cold water. Stir. Place on the fire and bring to a boil. Add salt and granulated sugar to taste. Stir until both ingredients dissolve. The amount of sugar can be adjusted. If you don't want to use granulated sugar, sweeten with honey or jam before serving.
Use any pasta of your choice. It is better to use an already proven manufacturer. Add to boiled milk. Stir and cook until the pasta is soft. Read the cooking time on the manufacturer's packaging, usually 5-10 minutes. It happens that pasta is of poor quality and takes a very long time to cook.
Required ingredients:
- 300 ml milk
- 40 grams pasta
- tablespoon butter
- a teaspoon of sugar
- a pinch of salt
Many mothers wonder what to cook for their baby as a first course. This role can be played by various milk soups with pasta, cereals, and noodles. Such soups are used in many national cuisines and are ideal for. Milk soups are very simple to prepare and cook quite quickly. They should not be stored in the refrigerator for a long time, so it is recommended to prepare them for one day and in small portions. They can be consumed at any time of the day.
Tender soup of pasta, potatoes and trout
This very smooth soup, although delicious, is easy and inexpensive to make at home.
Ingredients:
- 500 grams of trout (you can take salmon),
- 3 liters of water,
- Five potatoes
- Two carrots
- A couple of allspice peas
- 150 grams of pasta,
- 30 milliliters of vegetable oil,
- Two bay leaves,
- Salt, pepper - to taste.
Preparation:
Make broth from the fish with the addition of bay leaf and allspice.
Remove the fish and strain the broth.
Peel the potatoes, cut them into pieces and cook in fish broth for fifteen minutes.
Grate the carrots on a coarse grater, cut the onion into cubes and prepare the frying. Place it in a saucepan, add the pasta and cook over low heat for ten minutes.
Remove the bones from the trout and add the fish to the soup.
Season with salt and pepper and serve.
Tomato soup with pasta, potatoes and meat
Thanks to the use of tomato juice, the soup is slightly sour.
Ingredients:
- 200 milliliters of tomato juice,
- Four potatoes
- 70 grams of pasta,
- 200 grams of chicken fillet,
- Two onions
- One carrot
- Two liters of water
- Salt, spices, pepper - to taste.
Preparation:
Cut the peeled potatoes into cubes, chop the meat into pieces, chop the onions and carrots.
Place the potatoes and meat in a saucepan, add water and cook for ten minutes.
Place carrots and onions in a frying pan with vegetable oil and fry for three minutes. Pour in tomato juice, salt and pepper and simmer for five minutes.
If tomato juice produces too much acid, you can add sugar.
Place pasta, roast, and bay leaf into boiling soup. if necessary, add salt and cook for five minutes.
Turn off the heat, let it brew and serve.
How to cook soup with pasta, potatoes and meat, recipe with photo
How to cook soup with pasta, potatoes and meat, recipe with photo.
Day after day we load our body with heavy and not always healthy food. The usual fast food has long become a traditional product for us, and this is unacceptable. Hence all kinds of disorders, bloating and other problems. Therefore, pampering your stomach with some light soup is always pleasant and healthy.
Salads, appetizers, sandwiches - all this, of course, is incredibly tasty, but at least occasionally you need to give your body a rest, having a fasting soup day once a week.
Cooking light soup with meat broth does not require any special skills. Products for it are also quite accessible to everyone. Therefore, you should not poison yourself with instant soups, which are also full of preservatives, because you can prepare it yourself.
Ingredients:
- Beef – 300-400 gr.;
- Potatoes – 5-6 pcs.;
- Onions – 2 pcs.;
- Carrots – 1 pc.;
- Pasta – 100 gr.;
- Vegetable oil - for frying;
- Salt, ground black pepper - to taste;
- Parsley.
Recipe:
To cook this soup with pasta, potatoes and meat, we need a 2-liter saucepan. We pour water into it, put it on the fire and bring it to a boil. Wash the meat and cut into small pieces.
When the water boils, put the meat in a saucepan and cook the broth for an hour over very low heat under a covered lid. 5 minutes before the end of cooking, add some salt to the broth.
During this time, we prepare other ingredients for the cooking process.
Wash the potatoes, peel them, cut them into cubes.
We clean the onions and carrots, wash them from any remaining dirt and chop them.
Heat 2 tbsp in a frying pan. l. vegetable oil and fry the onion in it first (3-4 minutes will be enough), and then along with the onion and carrots for another 4 minutes, stirring constantly.
We chop the greens, we will need them at the very last moment.
When the broth is ready, remove the lid and place the potatoes in the pan. Cook everything together for another 15 minutes. Then add salt to taste, add pasta to the soup, cook for another 5-7 minutes. The frying goes into the pasta soup next. Let the soup with all the ingredients simmer for 5 minutes, then add chopped herbs, bay leaf and ground black pepper to taste. Stir everything, bring to a boil and turn off the heat.
Let the soup with pasta and potatoes simmer under the lid for 20-30 minutes.
Meat soup with pasta and potatoes is ready to eat.
Bon appetit!
Result:
Author of the recipe for soup with pasta, potatoes and meat: Yulia Ulyanova
Soup with pasta, potatoes and canned fish
The taste of the soup is easy to vary, since it mainly depends on the type of canned food chosen.
Ingredients:
- One can of canned fish
- 700 milliliters of water,
- Three potatoes
- One carrot
- 100 grams of pasta or vermicelli,
- One onion, herbs, spices, bay leaf, salt - to taste.
Preparation:
Cut the onions and carrots into strips and fry them in vegetable oil.
Boil water and put chopped potatoes in a pan, bring to a boil again, reduce heat and cook for five minutes.
Add the roast and salt to the soup, let it simmer and add the pasta.
Cook for a couple of minutes and add canned food, after mashing it with a fork, spices and crushed garlic. Let it boil and immediately remove from heat.
Let sit for five minutes and serve.
Philippine pasta and potato soup "Palasangpinoy"
The recipe for this soup was proposed by the famous culinary specialist Vanjo Merano and today it has become popular not only in the Philippines, but also in almost all countries of Southeast Asia.
Ingredients:
- One baked chicken
- Two medium carrots
- One medium yellow onion
- Two cups of short pasta
- Three potatoes
- Four stalks of celery,
- Ten cups of water
- Salt - to taste.
Preparation:
Cut the chicken into small pieces.
Boil water and place chicken, finely chopped potatoes, carrots, celery and a whole onion in a saucepan. Cook over very low heat for forty minutes.
Remove chicken from pan and remove meat from bones and skin. Break the meat into fibers and return to the pan.
Add pasta, add salt and cook for 15 minutes.
Serve with black and red pepper - everyone can season according to their preferences.
Chicken soup with vegetables and pasta
Earned: 1
Chicken soup with vegetables and pasta is the fastest and most delicious soup, which, despite its simplicity, is prepared according to different recipes in almost every home. I very often store prepared chicken broth with pieces of chicken in the refrigerator; based on it, in a matter of minutes you can cook a hot thick soup according to this recipe, which will replace both the first and second courses.
Chicken soup with vegetables and pasta
In my opinion, the Italians came up with the idea of adding potatoes and pasta at the same time; in combination with a variety of vegetables and chicken, it turns out incredibly tasty.
If you don’t have ready-made chicken broth, then to speed up the process, cut the chicken into small pieces - a bird weighing 1.5 kg, cut into 8 servings. And if you need to cook the soup even faster, you can put boneless meat in the broth, in which case you can cook both meat and vegetables together.
- Cooking time: 40 minutes
- Servings: 4
Ingredients for making chicken soup with vegetables and pasta
- 400 g chicken;
- 15 g olive oil;
- 70 g celery;
- 80 g onions;
- 110 g carrots;
- 140 potatoes;
- 200 g young cabbage;
- 50 g zucchini;
- 50 g cherry tomatoes;
- red pepper pod;
- 130 g pasta;
- bay leaf, salt, green onions.
Method for preparing chicken soup with vegetables and pasta
We prepare a classic roast of vegetables for chicken soup - from carrots, onions and celery, this set is the basis of almost any broth, especially chicken. Pour olive or vegetable oil directly into the pan, heat it, add finely chopped celery, diced carrots and chopped onion. Cook the vegetables for a few minutes until soft.
Preparing classic roasted vegetables for chicken soup - carrots, onions and celery
Then add the chicken, cut into small portions - thighs, drumsticks, wings. Fill everything with cold water, 1.2 liters is enough for four servings.
Add chicken and cover with cold water. Let's cook
When the water boils, add salt, remove the scale, cook over low heat under the lid for 30 minutes. During the cooking process, we remove not only the scale, but also the fat (if you prepared the broth in advance, the fat will harden overnight and can be skimmed off the surface with a spoon).
During the cooking process, remove scale and excess fat.
Then increase the heat and add, one by one, peeled potatoes, cut into cubes or small slices, and thinly sliced white cabbage.
Add potatoes and cabbage
Add zucchini, cherry tomatoes and chili pod
10 minutes before readiness add pasta
We cut the zucchini into slices, add young zucchini along with the peel, but mature zucchini will have to be peeled. Add finely chopped cherry tomatoes and chili pods, cut into rings, add bay leaf. After the broth boils again, cook it for another 15 minutes.
About 10 minutes before readiness, add the pasta. Their cooking time is usually indicated on the package, so we just follow the instructions. For this dish, medium-thick pasta made from durum wheat is suitable.
Once the pasta is cooked, remove the pan from the heat.
As soon as the pasta is cooked, remove the pan from the heat and you can serve immediately.
Sprinkle the finished dish with green onions and add a spoonful of sour cream.
Sprinkle the finished dish with green onions, add a spoonful of sour cream and eat with pleasure! Bon appetit!
I don’t recommend storing soup with vegetables and pasta for a long time, as the pasta absorbs the broth, resulting in a thick stew of vegetables and chicken.
Mushroom soup with pasta and potatoes
Soups with pasta and potatoes with mushroom broth are some of the most delicious. Another advantage is the short cooking time.
Ingredients:
- 15 grams of dried mushrooms,
- three potatoes,
- 70 grams of carrots,
- 70 grams of onion,
- 70 grams of pasta,
- Three tablespoons of olive oil,
- Garlic, bay leaf, spices, salt - to taste.
Preparation:
Pre-soak the mushrooms.
Cut the onion and carrots into thin strips and fry in olive oil. Add pasta and fry together for about five minutes.
Drain the soaked mushrooms, add boiling water and cook for fifteen minutes. Add potatoes and cook for ten minutes.
Then add the pasta and continue cooking over medium heat for five minutes. Add the roast, grated garlic, remove from heat and let it brew.
Milk soup with pasta - Recipe:
It is better to take small pasta, so the soup will look more appetizing and it will be more convenient for the child to eat it. These can be stars, rings, letters.
First, boil the pasta in salted water for 5 minutes.
then they are thrown into a colander to drain.
In another saucepan, milk is brought to a boil with salt and sugar added and the pasta is added there. Cook for another 5 minutes.
After the milk soup with pasta is removed from the stove, you need to add butter to it and let it brew.
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
Dairy products and milk are beneficial for a growing body, so kindergartens, camps, sanatoriums and schools often prepare porridges and soups using them. An excellent nutritious dish is milk soup; the recipe may include the following ingredients: vermicelli, noodles, vegetables, etc. Children can cook it with pasta or potatoes, and for adults, a nutritious soup with eggs, fish, potatoes and other vegetables is suitable.
Soup with chicken drumsticks, pasta and potatoes
A dish with a pronounced flavor of rich chicken soup.
Ingredients:
- Three chicken drumsticks,
- Four potatoes
- One onion
- One onion
- 150 grams of pasta,
- Dill - a few sprigs to taste,
- Salt, spices - to taste.
Preparation:
Place the chicken drumsticks in a saucepan, add water and cook for fifteen minutes. Then drain the water, rinse the meat, add fresh water and cook over low heat.
Cut the potatoes into cubes and add to the soup. Add the onion and finely grated carrots without chopping them.
When the potatoes are ready, add the pasta and cook until done.
Let it brew for ten minutes.
Before serving, remove the onion and add chopped dill sprigs.
Traditional Italian thick soup with pasta, potatoes and other vegetables
A very thick and therefore very satisfying spicy soup, interesting in its flavor combination of boiled vegetables and pasta. The thickness of the soup is regulated by the hostess herself, since the consistency depends on the pasta broth added.
Ingredients:
- Half a standard pack of pasta,
- Four medium potatoes
- Two tablespoons of olive oil,
- A piece of ginger root 1 centimeter thick,
- One chicken breast
- One small carrot
- One tomato
- One pinch of salt and pepper,
- One small cucumber
- One small onion
- Celery leaves.
Preparation:
Grind the garlic and ginger in a food processor.
Boil half a liter of broth from the breast. Remove the meat and cut into cubes.
Heat olive oil in a thick bottom pan, add garlic-ginger paste and sauté until browned. Pour in chicken broth, add meat and simmer for five minutes.
Finely chop the potatoes, even finer the cucumber, and the carrots into small cubes, put them in a saucepan and cook until the potatoes are ready.
How to cook milk soup with pasta, preparation and tips:
For milk soup, you should choose pasta made from durum wheat. Because otherwise the pasta in the soup will spread, and you won’t end up with soup, but a sticky porridge. If you come across pasta made from mixed flour, then it is more appropriate to boil the pasta separately until half cooked, and then rinse it and add it in this form to boiling milk.
Since we chose the right “Shells”, we will cook the soup according to all the rules.
Rinse the inside of the pan with water and only then pour milk into it. This procedure must be done to prevent the milk from burning to the bottom of the pan.
Place the pan on the stove over low heat, add a pinch of salt to the milk and bring to a boil.
When the milk boils, start pouring in the “Shells” little by little.
Stir the milk soup and boil the pasta for 10 minutes, stirring occasionally.
Tip: to prevent the milk from running away, when you lift the “cap”, drop cold water on it, the “cap” will immediately fall off and will not rise again.
When the pasta is almost ready, add sugar and a spoonful of butter to the pan with milk soup,
Stir the milk broth and let it boil.
Remove the soup from the stove and immediately pour into bowls.
Walnuts (or other nuts) should be peeled, chopped and, if desired, added directly to the plates. The same can be done with candied fruits.
Many experienced housewives probably know how to make milk soup with pasta. For beginner cooks, we offer a detailed cooking recipe. For milk soup you will need a small set of ingredients and a little of your time. The dish will be appreciated not only by children, but also by adults. It is suitable for breakfast, lunch and even dinner.
During the cooking process, you do not need to move far from the pan, as the milk may escape. The finished soup according to our recipe turns out watery. If you like thicker soups, you can increase the amount of pasta slightly.
