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Pasta soup. Potato soup with pasta. Cooking instructions

No matter how many new interesting dishes appear, it is not so easy for them to displace ordinary soup from our diet. It is firmly entrenched in our culinary culture, and after a period of holidays filled with feasts, the soul itself asks for it - the simplest, most ordinary.

To save time, meat broth for soups can be prepared in advance and frozen, because it takes 1.5-3 hours to boil meat (unless we are talking about chicken from the store). Or you can cook the broth in the evening, and the soup just before serving, because potato soups lose their taste after cooling. Soup with pasta will be tastier if they are slightly undercooked - later they will still soften enough, but they will not spread and the soup will remain transparent.

Ingredients:

2 medium onions;

1 carrot;

7-8 medium sized potatoes;

400 gr. meat on the bone (lamb or beef);

150 gr. pasta.

Cooking

1. Prepare the necessary ingredients. Peel onions, carrots and potatoes. Defrost the meat and place in a suitable saucepan, fill with water, about 2 liters. When it boils, remove the foam and turn off the heat.

2. Finely chop the onions and carrots and send them to the pot with the broth.

3. Cut the potatoes into cubes.

4. After 2 hours of cooking over low heat, send the potatoes to the pan after the rest of the vegetables.

5. After 30 minutes, measure the required amount of pasta and send it to the pan, stirring slightly. Cook the soup for about 15 more minutes.

Soup is an essential part of any meal. A hearty hot dish must be on the menu of adults and children. Surprise your family by making soup with pasta and additional ingredients in the form of meatballs or smoked sausage.

To cook soup with pasta and potatoes, stock up on ingredients:

two onion heads (medium);
carrot;
three potato tubers;
400 grams of beef (can be replaced with pork or lamb);
120 grams of pasta;
pepper with salt.

Now let's do the following:

We clean vegetables.
We place the meat in a container and fill it with water (2 liters). During the boil, remove the foam. After 1.5 hours the broth is ready.
Finely chop the carrots and onions, send them to the water.
Cut the potatoes into cubes and add to the broth.
After 20 minutes, add pasta.
We cook food, stirring.
Salt and pepper the dish.

This is how easy it is to cook meat soup with pasta.

Cooking with meatballs

The first dish with pasta and meatballs is best eaten immediately so that the flour products do not swell. It is recommended not to overcook them. and leave it semi-solid.

Required products:

half a kilo of minced meat;
three potatoes;
chicken egg;
half a small cup of pasta;
40 g carrots;
onion head;
100 g semolina;
salt and pepper to taste;
vegetable oil.

Step by step:

Mix the egg, semolina, salt and spices into the minced meat.
Peel potatoes and cut into cubes.
Finely chop the onion, and three carrots on a grater. We put part of the onion in minced meat.
We heat 1.5 liters of water in a container.
Saute carrots and onions until golden brown.
We form meatballs from minced meat.
We put the balls of meat in boiling water, cook, periodically removing the foam.
After five minutes, we throw in vegetables, and after another 10 - pasta.
The soup is ready in ten minutes.

At the end, add chopped parsley and dill.

Smoked sausage recipe

For the next recipe, we take salami, servelat or sausage mix.

This fragrant soup is prepared very simply from the following ingredients:

350 g potatoes;
50 g carrots;
100 g smoked sausage;
80 g pasta;
1.5 liters of water;
onion head;
spices with salt;
a bunch of dill;
laurel leaf.

Cooking process:

Peel potatoes and cut into cubes.
Pour water into a deep container and put on fire.
Put the potatoes into the boiling liquid.
Chop the peeled onions, carrots and sauté in oil.
Remove the casing from the sausage and cut into small cubes.
Fry a little sausage with vegetables.
We send the contents of the pan to the potatoes.
After five minutes, throw in the pasta.
Blanch until flour products are ready.
At the very end, add spices, salt, bay leaf and dill.

It is important to let the dish brew before serving.

Chicken soup with pasta

Chicken soup with pasta is perfect as a main dish. Even a young cook can cope with its preparation.

Components:

three liters of water;
half a kilo of chicken;
two onion heads;
parsley and dill;
large carrots;
120 g pasta;
three potatoes;
salt, spices.

Cooking instructions:

Wash the meat in cold water and cut into large pieces.
We clean and chop vegetables as desired.
Pour water into a saucepan.
I put the chicken in there.
Periodically remove the resulting foam.
Cook the meat on low heat for 40-45 minutes.
After the time has elapsed, he pulls out the chicken, separate the meat from the bones, cut into small pieces and throw it into the broth.
Next, put the chopped potatoes into the water. Boil for about ten minutes.
In a frying pan, saute the onions and carrots in oil.
Transfer them to a bowl of soup.
We put the pasta there and cook for another eight minutes.
At the end, add greens, salt, pepper.

After a minute, turn off the heat and leave the soup on the stove so that it “reaches”.

First course with cheese

For the following recipe, ordinary processed cheeses (three pieces) are suitable.

In addition to them, we take other components:

chicken breast;
olive oil for frying;
carrot;
two large potatoes;
two onion heads;
spices with salt;
100 g pasta.

Cooking process:

Cook the broth using chicken breast.
We cut the cooked meat into pieces and fry a little in a pan.
We chop the carrots with onions and send them to the broth.
We throw potato cubes into the water.
Add chicken pieces to it.
Grind the curds on a fine grater and throw into boiling water.
When the cheese is completely melted, add the pasta and cook the soup until the flour products are ready.

Pour the finished dish into plates and sprinkle with parsley.

In a slow cooker

You can cook pasta soup in a slow cooker.

To do this, take the following ingredients:

2.5 liters of water;
300 g potatoes;
onion;
carrot;
100 g pasta;
5 g of table salt;
a bunch of dill;
15 ml sunflower oil.

Recipe:

We wash and clean all vegetables.
We chop the onion in half rings, three carrots on a grater with large holes.
We turn on the device in the “Frying” or “Baking” mode and pass the vegetables in oil for ten minutes, stirring occasionally.
Cut potatoes into cubes or strips.
Add it to the carrots with onions and pour the vegetables with water. Select the "Soup" function, close the lid. Cooking time - half an hour.
After 15 minutes, open the slow cooker and pour in the pasta. We cook 10 minutes.
At the very end, add herbs and spices.

In 100 g of this soup, there are only 22 kcal.

Mushroom soup with pasta

The following recipe uses dried or fresh mushrooms. They go well with pasta, giving the first course a wonderful taste and aroma.

Components:

2.5 liters of water;
300 g fresh mushrooms;
two potatoes;
bulb;
100 g pasta;
carrot;
vegetable oil;
dill;
spices.

Step by step recipe:

Wash mushrooms and chop slices.
Potato and carrot mode optional.
We do not chop the onion coarsely and fry with carrot slices in sunflower oil. Add mushrooms and sauté for five minutes.
Boil water in a container and put mushrooms, onions, carrots and potatoes in it.
After ten minutes, throw in the pasta.
Cook the dish until the flour products are ready.

Sprinkle the finished soup with herbs, salt and pepper.

Italian variation of the dish

You can surprise your family with Italian Minestrone soup.

It is prepared from the following products:

two carrots;
Bulgarian pepper;
two tomatoes;
100 g Parmesan;
250 g of white beans in a jar;
120 g pasta;
two tablespoons of balsamic vinegar;
sunflower oil;
spices with salt.

Cooking progress:

Peel the carrots and grind on a grater.
Chop the pepper into cubes.
Peel the tomatoes and cut into small cubes.
Heat the oil in a frying pan and fry the peppers and carrots in it for five minutes.
Add tomatoes and simmer for another 6 minutes.
We rub cheese.
Pour vegetables into boiling water, salt, pepper.
Add liquid beans.
Throw in pasta and cook for 10 minutes.
Pour in the balsamic vinegar and add the cheese.
Stir the soup and remove from heat.

Servings:

Calories: kcal

Pavel Dibrov
Hi all! My name is Dibrov Pavel. I would like to introduce you to the site New Recipes, this is my first and most favorite culinary project. Come visit and eat healthy!

Description

Housewives love pasta for its versatility. No wonder, because cute and hearty pasta is not only an excellent side dish, but also an idea for a wonderful soup!

Simple and hearty, soup with pasta is cooked simply and quickly, even a chef-cook will prepare a hearty dinner for the whole family in half an hour.

For many of our readers, this particular soup was the first personally brewed soup! Try it too :) I also recommend trying a simple and very tasty new recipe - pasta with pumpkin, peas and pickled cucumbers.

Ingredients:

2 liters of water;
2 - 3 potatoes;
1 medium sized carrot;
1 small onion;
100 - 150 g pasta;
parsley (both root and twigs will go into business);
salt;
sunflower oil.

Instruction:

Put a pot of water on fire. Wash and clean all vegetables.

We cut the potatoes into small cubes and send them to boiled water. Let it cook over medium heat with a lid on.

Then chop the onion.

And start frying the onion until golden in sunflower oil.

Grate carrots on a coarse grater.

About halfway through the process of frying the onions, add the grated carrots to the pan. We continue to fry everything together over medium heat until the carrot becomes soft (so that it does not crunch on the teeth in the soup later), and the frying acquires a pleasant golden color.

We send the roast to the soup - you'll see how beautiful it will immediately become!

We continue to cook under the lid on a medium flame until the potatoes are almost ready.

If you want to cook a more dietary version of pasta soup without frying, you can see the recipe at this link on our website.

It's pasta time!

After salting the soup to your taste, pour them into a saucepan 5-10 minutes before they are ready - depending on how long you need to cook the pasta itself. We also put a parsley root in the pan, which will give the dish a special flavor.

Attention! It's time to increase the heat and remove the lid from the pan. From under the closed lid, the soup with pasta will, foaming merrily, run away to the stove! And if the light is left small, the pasta will stick together into a dumpling at the bottom of the pan - so now you will need to periodically stir the soup. When the pasta is cooked, add greens to the soup for flavor and brightness: fresh chopped dill, parsley, green onion, as well as frozen or dried greens will do.

Light soup with pasta and slices of new potatoes is the perfect first course on a hot summer day, both in terms of cooking and in terms of eating. Cooking will not take more than half an hour. Using different varieties of pasta, each time it can be made in a new way, attractive and interesting for children.

A short frying of vegetables will preserve most of the vitamins and give the dish a delicate golden hue. After adding finely chopped greens at the end, the soup must be covered with a lid so as not to lose the desired flavors that stimulate the appetite.

Ingredients

water 3-4 l
pasta 250 g
onion 1 pc.
carrot 1 pc.
potatoes 8-9 pcs.
sunflower oil 50 g
ground black pepper
bay leaf 1-2 pcs.
greens

Cooking

1. The amount of ingredients used is calculated on the volume of the pan 4 liters. The first dish can be cooked not only on water, but also on meat, mushroom or vegetable broth. In this recipe, the soup is lean, without meat. Peel potatoes, rinse. Cut into small cubes and put in a bowl. Pour about three liters of water. Set the container on the stove and set a strong fire. After boiling, reduce the flame and cook for 15-20 minutes to soften the potato cubes.

2. Peel and rinse a large onion. Cut into small pieces and send to a frying pan with heated vegetable oil. Fry over high heat, stirring occasionally, until golden brown.

3. Wash and clean the carrots. Grate on a medium grater. The finer the grated carrots, the richer the finished soup will turn out. Add carrots to fried onions. Lower the heat and simmer for 8-10 minutes, stirring occasionally with a spatula.

4. When the potatoes in the soup are soft, almost ready, add the pasta. As soon as the contents of the pan come to a boil, cook for 5-8 minutes until the pasta is ready.

Potato soup with spaghetti I like the fact that it is easy to prepare, and if cooked on bouillon cubes, it can be cooked in just 30 minutes.

I cook this soup when I want something light (during fasting days), and it also restores strength well during illness. If I get sick, then I use chicken wings for the broth, because everyone knows that chicken meat is not only dietary, but also has the ability to raise immunity.

On ordinary days, pork goes to the broth, which I take with a bone, because. in the bone there is bone marrow, which is able to enrich our body with microelements.

Small egg vermicelli can be added to this soup instead of spaghetti, but I prefer spaghetti because they hold their shape and do not sag.

If you are interested in the recipe for this soup, then let's start cooking it.

The original composition of the products.

As we can see, our soup has a simple composition: pork meat, potatoes, spaghetti, onions, carrots, spices and bay leaves.

Step by step description with photo

1. Cook meat from the photo.

Meat can be cooked in advance, i.e. the night before or in the morning. It is enough to cool it and put it in the refrigerator before preparing the soup.

We put the bone with meat in a saucepan and fill it with cold water to the level of the top of the meat. To make soup, I use a 3-liter pot, so the norm of all products will be oriented to this volume.

Why is it necessary to pour meat in cold water? Because we cook soup and the broth is important to us, then only with the gradual boiling of cold water, the meat will be able to transfer all the useful properties to the broth.

If you pour boiling water over the meat, then the pores will be blocked and all the juices and useful substances will remain inside it.

I usually simmer pork for 2 hours over low heat. Cook the chicken for 1 hour.

So the water with the meat began to boil - remove the foam. Sometimes, while doing something else, I miss the boiling process and remember only when the broth boils to the fullest, but it’s okay then I just reduce the heat to a light boil, open the lid a little or insert a toothpick between the lid and the wall of the pan and leave it to cook . The only thing to do then is to strain the broth through a strainer into another dish. Then your broth will be without curdled foam, and small bones will not come across while eating.

2. Cooking roast with a photo.

The meat is cooked, now we start cooking the roast. To do this, we disassemble the boiled meat into fibers. Yes, yes, exactly on the fibers. This method was taught to me by the cooks whom I helped while on duty at the pioneer camp. Our detachment was on duty around the territory of the pioneer camp, and I and a few other guys were assigned to duty in the dining room, we helped the workers: in putting things in order and in preparing dinner. So, I was instructed to disassemble the meat and showed how. Before us is a mountain of boiled meat, which we (taking a piece) began to split into fibers. I asked the chef about such an unusual method of cutting, and he said that in this case, every child would have at least some meat on their plate.

Onions are peeled, washed in water and cut into two halves. Then each half must be cut vertically into sticks and only then chopped into small pieces.

Carrots also need: rinse in hot water, peel, and then grate from the thick end on a coarse grater. My grandmother advised rubbing in this way, because. it is considered the most economical.

Now we begin the process of frying the ingredients. To do this, take 5 tbsp. tablespoons of sunflower oil, pour it into a pan and heat over high heat. Then add the chopped onion to the heated oil and fry without reducing the heat, stirring constantly for 2 minutes.

After the time has elapsed, lay the disassembled boiled meat and fry everything together for 3 minutes. Grated carrots will go into the pan last, which we continue to fry with all the ingredients for only 1 minute (over high heat). Then reduce the heat to a minimum and fry everything for another 10 minutes.

Why are carrots laid last?

Many chefs believe that carrots (during frying) are able to absorb all the taste qualities of the previous components, and then, during cooking, give the whole gamut to the broth.

3. Putting the soup together.

While the frying is getting ready, let's cut the potatoes. Don't be put off by the reddish color of the skin, it is so because the potatoes are young and the thin skin was simply scraped off.

We cut the peeled potatoes (not completely) into vertical plates, which we then cut across into 0.7 mm sticks.

In the ready, strained broth (2400 ml), as soon as it boils, we pour the potatoes and, from the moment the liquid boils with the potatoes, cook for 5-10 minutes, with the broth simmering lightly.

As soon as the broth with potatoes boils, do not forget to remove the foam from its surface. Salt should be put in the amount of 1 tbsp. spoons.

If you initially have less than 2400 ml of broth, then this amount can be supplemented with cold water. But remember that the broth and water must be mixed before laying the potatoes.

The potatoes boiled for 10 minutes, now you need to add spaghetti broken into pieces of 3 cm. We add fire to strong and wait for the mass to boil. Everything boiled, reduce the heat to a light boil, remove the resulting foam and cook for another 10 minutes.

Stir the spaghetti frequently for the first 5 minutes to keep it from sticking together.

After 10 minutes, add the roast, bay leaf, spices and salt to the soup. Let it simmer for 5 minutes.

Now the soup is ready, turn off the gas and leave it to languish for another 15 minutes. Before serving the soup on the table, you need to remove the bay leaf from it.

Now you can pour the fragrant soup on plates and call the household to the table.