Cookbook:Pasta Soup for Kids

Pasta Soup for Kids
CategorySoup recipes
Time½ hour

Cookbook | Ingredients | Recipes | American cuisine | Pasta | Soups

Ingredients edit

  • 1 quart vegetable broth
  • ½ cup carrots, in tiny cubes (the size of small peas)
  • ½ cup diced zucchini
  • ½ cup diced yellow crooked-neck squash
  • ½ cup baby corn, ¼-inch pieces (or ¼ cup frozen corn—see notes)
  • ½ cup small peas (frozen—see notes)
  • ½ cup minced firm tofu
  • 1–1½ cups cooked small pasta (see notes)

Procedure edit

  1. Bring broth to boil in a medium-sized saucepan.
  2. Add carrots, and lower the heat to a simmer.
  3. Cook for 5 minutes, or until carrots are just tender.
  4. Add zucchini, squash, and corn.
  5. Simmer for 5 minutes, then stir in peas, tofu, and cooked pasta.
  6. Simmer just a couple of minutes longer.
  7. Serve hot (or very warm) in small bowl with small spoons.

Notes, tips, and variations edit

  • Use small pasta (alphabets, little circles, little stars, and/or orzo) to delight kids!
  • Cook pasta and store in water, covered, in the refrigerator until use. Drain well to add to the hot broth.
  • Frozen vegetables can be added to the broth frozen.