There is hardly a single person who would not try soup with pasta and potatoes. But not everyone knows how to turn it into a real royal dish. Today we will reveal the secrets of this delicious soup and consider only the best recipes.
What do cooks tell you?
How to cook soup with pasta and potatoes? First of all, remember its main secret - it is important to follow the correct sequence of adding ingredients: first come the potatoes, then the sautéed vegetables, and finally the pasta.
You can safely add a variety of vegetables and herbs to this soup. The following products are considered the most successful options:
- carrot;
- bell peppers;
- zucchini;
- spinach;
- cauliflower and broccoli;
- garlic cloves, etc.
This soup with seafood - mussels and shrimp, as well as beans, processed cheese and green peas - tastes simply amazing.
Before we move on to recipes that will tell you step by step how to prepare pasta and potato soup, let's remember a few important nuances:
- To prevent the soup from turning into porridge, you need to strictly observe the proportions of pasta, since they greatly increase in volume during the cooking process;
- choose pasta made from durum wheat;
- You need to put them in the soup 5-7 minutes before the end of the cooking process.
Cooking chicken soup with pasta and potatoes
Tomato soup with potatoes and pasta is quite tasty. Its exquisite aroma will immediately gather all your household members in the kitchen.
Compound:
- 200 ml tomato juice;
- 3-4 potatoes;
- 2 onions;
- carrot;
- 200 g chicken fillet;
- 70 g pasta;
- 2 liters of filtered water;
- 2-3 laurel leaves;
- vegetable oil;
- salt;
- ground black pepper.
Preparation:
- Since we are making a soup based on chicken fillet, we will not pre-boil the broth. The meat will have time to cook with all the other ingredients.
- So, we wash the fillet, peel off the film from it and cut it into small cubes. Place the meat in the pan.
- Peel the potatoes and cut them into cubes too.
- We clean the vegetables, chop the onion into cubes, and grate the carrots.
- Add potatoes to the chicken fillet and add water. Bring to a boil and cook for 10-15 minutes.
- In the meantime, sauté the vegetables in vegetable oil for three minutes and pour the tomato juice into the frying pan. Season the roast with pepper and salt. Tip: if the juice is sour, add a little granulated sugar. Simmer everything together for five minutes.
- Now it's time to add the pasta and tomato sauce.
- Place the bay leaves into a saucepan, add pepper and salt.
- Cook the soup for about five minutes and turn it off.
- Let the soup steep under the lid for five minutes and we can serve it. If desired, add chopped herbs for flavor.
Delicious lunch for the whole family
Traditionally, many people prepare soup with pasta, potatoes, and meat. We will slightly modify the recipe and cook a delicious first course with minced meat. Try it - and you will definitely like it.
Compound:
- 4-5 potatoes;
- carrot;
- bulb;
- 100 g pasta;
- 200 g minced meat (pork or beef);
- vegetable oil;
- salt;
- blend of spices.
Preparation:
- Let's prepare the vegetables: peel and chop. Finely grate the carrots and chop the onion into cubes.
- First sauté the onion in vegetable oil, and then add the carrots to it.
- When the vegetables are thoroughly softened, add the minced meat to the pan. Fry everything together until done. A little trick: if the minced meat is a little dry, add a little water.
- Peel the potatoes, chop them into cubes, add water and let them cook.
- After 10 minutes, add pasta and minced meat with vegetables, salt and pepper the soup.
- Cook for five minutes and turn off the burner.
- Pour the finished soup into portions and sprinkle with chopped herbs.
And of course, we can’t ignore the meatball soup. Its delicate and rich taste will satisfy the gastronomic needs of even the pickiest gourmet.
Compound:
- 0.5 kg minced meat;
- 2-3 potatoes;
- 50 g pasta;
- bulb;
- carrot;
- 1 tsp. semolina;
- refined vegetable oil;
- salt;
- black peppercorns and ground;
- 2-3 laurel leaves;
- dried greens.
Preparation:
- Combine the minced meat with dried herbs, semolina, salt and pepper.
- We clean and chop the onion. Add a little onion to the minced meat. Stir it well.
- Place a saucepan of water on the stove and bring to a boil.
- At this time, sauté the onions and carrots in vegetable oil.
- We form meatballs by pinching off pieces of minced meat and rolling them into small balls. It is better to wet your hands with water.
- Place a pot of pepper, bay leaves and meatballs in a saucepan.
- As soon as foam begins to appear on the surface, remove it.
- Cook the meatballs for 7-10 minutes and add the chopped potatoes.
- Salt the dish and, if necessary, season with ground pepper.
- After 10 minutes, add pasta and sautéed vegetables to the pan.
- Cook for 5-7 minutes and turn off the burner.
Everyone probably knows how to cook soup with potatoes and pasta :) This is the most famous version of the first course, but even such a popular soup can be cooked in different variations: with water or broth, with sausage or a vegetable mixture, with or without frying - lots of options! Now we will prepare soup with pasta, potatoes, chicken and without frying. The result is a light and satisfying soup at the same time, tasty, simple and never boring :) Let's cook!
To begin, prepare potatoes, chicken breast, water, salt, onions, pasta, ground pepper, green onions and bay leaves. Boil the chicken breast until tender, then remove it from the resulting broth and cut it (if the fillet is on the bone, remove the bone, you can leave the skin if you like). Place the chicken back into the broth and add salt.
Peel the potatoes and cut into cubes. Peel the onion too; you will need half a large onion or a whole small one.
Place the potatoes in a saucepan with the chicken broth and meat and cook until the potatoes are done. About 5 minutes before this, add the onion to the soup, and when the potatoes are ready, remove the onion; we won’t need it further.
Then add pasta to the soup and cook until done.
When the pasta is ready, turn off the heat and set the soup off the stove to stop further heating the pan as quickly as possible. Add herbs to the soup (onion, dill, parsley - your choice), a little ground pepper and bay leaf.
After 5 minutes, the soup with pasta and potatoes can be poured and served - invite everyone to the table;)
And bon appetit!
Chicken noodle soup is very filling and tasty. A light broth, a little chicken, carrots, onions, potatoes and a little noodles is an excellent combination that will please almost everyone. This soup will appeal to both adults and children. Instead of vermicelli, you can use other pasta.
Ingredients
The amount of ingredients is indicated for a three-liter saucepan.
Preparation
First we need to cook the broth. I use chicken fillet for the broth, although, of course, broth is usually not cooked from fillet, because... it costs more, but gives less flavor and richness to the broth. However, I don’t really like too rich, fatty broth, and it’s much easier to work with fillet (you don’t have to clean it, there’s no waste left). If you want to cook a really rich chicken broth, then you should use a whole chicken or chicken; you need to cook it for 1.5-2 hours over low heat.
Bring to a boil over high heat, then reduce the heat to almost a minimum and cook for about 30 minutes, periodically skimming off the foam.
If you want you to get tasty meat, then you need to add salt as soon as it boils, and if you want you to get a beautiful broth, then you need to add salt at the end of cooking. When the water boils, it is advisable not to cover the pan with a lid, then the broth will be transparent.
After 3 minutes, add carrots to the onions, which are good for soup only when fried; simply boiled carrots are generally no good. Carrots only release color, flavor and vitamins when roasted. After another 3 minutes, remove the pan from the heat.
When the chicken is cooked, remove the pieces of meat from the broth. Cool them a little and cut them into medium-sized pieces.
Now you should salt the soup to taste and pepper (you can add bay leaf to taste). Cook for as long as indicated on the vermicelli package (about 5 minutes).
Chicken noodle soup is ready. Pour it into plates and sprinkle with herbs. Bon appetit!
Pasta has firmly established itself in our kitchen cabinets, overtaking even such a favorite as potatoes. Pasta does not need to be peeled, it is convenient to store without worrying about the expiration date. Usually, even bachelors with an antipathy to cooking do not refuse to boil pasta instead of the usual dumplings.
There are many options for a variety of soups where pasta goes well with other products. Plus, the variety of different varieties and forms make the first courses not only tasty, but also beautiful. Stars, letters, shells, noodles, or classic straws - the most modest list of possible options. Unusual pasta is especially popular with children and creative people, adding attractiveness to the dish.
How to cook pasta soup - 15 varieties
Sausage in the first course is an unusual alternative to meat broth. The soup turns out not just rich, but also piquant, thanks to numerous sausage spices. And this dish is prepared much faster than classic soup.
Ingredients:
- smoked sausage - 300 grams;
- potatoes - 4-5 pcs.;
- pasta - 100 grams;
- carrots - 1 pc.;
- onion - 1 pc.;
- vegetable oil - 1 tbsp.
Preparation:
We clean the vegetables.
Cut the potatoes into cubes, add water and set to cook.
Finely chop the onion and grate the carrots.
Pour oil into a frying pan and heat it up. Add the onion there and fry, stirring, until it turns golden. Add carrots there and continue stirring from time to time.
Cut the sausage into strips and add to the onions and carrots. Fry until cooked and transfer to a saucepan with soup.
Break up the spaghetti and add to the pan. Cook until the pasta is ready.
Another soup with sausage that cooks quickly. But here we will use doctor's sausage. And tomatoes will give the soup a pleasant color and flavor. The result is a hearty dish that even children will enjoy.
Ingredients:
- boiled sausage - 0.5 kg;
- large potatoes - 4 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- tomato - 2 pcs.;
- vermicelli - 150 grams;
- vegetable oil - 1 tbsp.
Preparation:
We clean and cut all the vegetables. The tomatoes also need to be peeled. This is very easy to do if you first pour boiling water over them.
Cut the sausage into small cubes.
Let the potatoes boil in salted water.
Heat vegetable oil in a frying pan. We begin to fry the onion in a frying pan, gradually adding sausage to it, then carrots, and then chopped tomatoes. If there are no tomatoes, then you can add 2 tbsp. tomato paste.
The dish will be much more tender if you use butter rather than vegetable oil for frying.
We monitor the readiness of the potatoes; when they are almost ready (after about 20 minutes), add vermicelli to it and cook until tender.
A minute before it’s ready, add fried vegetables and sausage to the soup.
Add spices and herbs.
The cooking time for this soup depends greatly on the piece of meat you choose. If it is one large piece, then the broth will take 1.5-2 hours to cook. And small pieces of boneless meat are cooked for about an hour. Many housewives wonder whether to put meat in boiling or cold water. Depends on what kind of broth you want. A rich broth is made from meat in cold water, and a light soup is made from meat that has already been added to boiling water.
Ingredients:
- beef - about 500 grams;
- potatoes - 3 pcs.;
- pasta - 100 grams;
- onion - 1 pc.;
- carrots - 1 pc.
Preparation:
Set the broth to boil in advance. After the meat is cooked, add salt to the water.
Peel potatoes, onions and carrots. Cut the potatoes into cubes, dice the onion, and cut the carrots into slices
As soon as the beef is ready, add the potatoes and cook for 15 minutes.
We send the onions to sauté in a frying pan. Add carrots to it and fry until done.
But if you want a lighter version of the soup, then you can not fry the vegetables, but add them to the pan along with the potatoes. This version of the soup is suitable for baby food.
5-7 minutes before readiness, add pasta and vegetables to the soup. Stir the soup in the pan and do not let the water boil so that the pasta does not stick together.
Cook for a few more minutes over low heat.
During this time, wash the greens and chop finely. Pour into the pan and turn off the heat.
Sometimes you want to cook something new to diversify your life and please your loved ones. This is where the cooking of the peoples of the world comes to the rescue. Chinese dishes are always interesting, unusual and attractive. Many dishes can only be tried in restaurants, but some you can try to cook at home.
Ingredients:
- chicken fillet - 300 grams;
- chicken broth - 1.5 l;
- tomato - 1 pc.;
- vermicelli (noodles) - 50 grams;
- pak choi cabbage - 150 grams;
- fresh ginger - a small piece;
- garlic - 1-2 cloves;
- soy sauce - 3 tbsp;
- vegetable oil - 2 tbsp;
- hot pepper - 0.5 pcs.
Such dishes are very convenient to cook in a wok - a Chinese version of a pan with a narrow bottom and wide walls. But if you don’t have one, then a regular saucepan with a thick bottom will do.
Preparation:
Wash and finely chop the tomato.
Pour a few tablespoons of vegetable oil into the pan, heat it and add the chopped tomato.
Take garlic, pepper and ginger, without cutting them, and place them in a saucepan. After a couple of minutes, add soy sauce and stir.
Pour the broth into the pan (alternatively, you can use water with a bouillon cube).
Cut the chicken fillet into cubes and add to the pan. Cook for 10 minutes.
Add vermicelli, bring to a boil and cook for 3 minutes.
Remove from soup and discard ginger, garlic and pepper.
Wash the pak choi and cut into pieces. Place the cabbage in a saucepan, turn the heat to high and cover with a lid.
Immediately after the soup boils, turn off the heat.
This soup is very thick and filling. The abundance of vegetables saturates it with vitamins and makes it very juicy. And the meat component does not leave the male half of the population indifferent.
Ingredients:
- minced beef - 450 grams;
- onion - 1 pc.;
- carrots - 1 pc.;
- celery - 1 stalk;
- canned white beans - 450 grams;
- canned black beans - 450 grams;
- tomatoes - 500 grams;
- pasta - 100 grams;
- tomato paste - 3 tbsp;
- garlic - 2 cloves;
- spices:
- salt - 1 tsp;
- Italian mixture - 1 tbsp;
- ground red pepper - 0.5 tsp;
- ground black pepper - 0.5 tsp;
- greens and cheese to taste.
Preparation:
Fry the minced meat directly in the pan. While the minced meat is cooking, peel and chop the onion. When the minced meat begins to release juice, add the onion.
Chop the celery and add to the minced meat.
Cut the carrots into thin strips and add to the dish. Fry, stirring.
As soon as the onions are cooked, drain the juice from the beans and add to the pan.
Chop the tomatoes and add to the mixture along with tomato paste and chopped garlic.
Add all the spices and mix.
Fill everything with water, reduce the heat and cook for 40-50 minutes under a closed lid.
At this time, boil the pasta in a separate pan until tender. Rinse them with cold water and leave them aside.
When the soup is finished cooking, serve it in an unusual way. Place pasta on the bottom of each plate and pour soup on top.
The finished dish can be sprinkled with herbs and cheese.
This soup option is useful for fasting people or vegetarians. Even without minced meat, it turns out spicy and tasty. The abundance of spices makes it a desirable lunch during the cold season.
Ingredients:
- white beans (pre-soaked in water) - 1 cup;
- olive oil - 2 tbsp;
- onion - 1 pc.;
- celery - 1 pc.;
- carrots - 1 pc.;
- garlic - 2 cloves;
- canned tomatoes - 800 grams;
- dry thyme - 1 tsp;
- bay leaf - 1 pc.;
- ground black pepper - a pinch;
- pasta - 80 grams.
Preparation:
Heat the oil in a frying pan and fry the chopped onion, celery and carrots for about 5 minutes. Add finely chopped garlic. Fry for about a minute.
Chop the tomatoes and put them in a saucepan. Add beans, spices, and stir-fry vegetables. Fill with water and put on fire.
Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
Add pasta and cook for about 6 minutes until pasta is done.
Serve with herbs and cheese.
For those who prefer light first courses, without a thick broth, not so difficult for a spoon to stand, the option of soup with minced chicken is more suitable. It is light and very good for lunch in the middle of a working day, without causing drowsiness or laziness.
Ingredients:
- minced chicken - 300 grams;
- potatoes - 1 pc.;
- onion - 1 pc.;
- carrots - 1 pc.;
- tomato - 3 pcs.;
- pasta - 30 grams;
- tomato paste - 3 tbsp;
- garlic - 2 cloves;
- bay leaf - 1 pc.
Preparation:
Prepare minced meat, or take ready-made ones from the store.
Peel the potatoes and cut into cubes. Let it cook in a saucepan.
Chop the onion, grate the carrots. Send them to fry in a frying pan.
Place minced meat in a frying pan. Add spices and fry, stirring.
Peel the tomatoes and grind them in a blender.
Add tomatoes to the minced meat and squeeze out the garlic. Fry for a few minutes and turn off.
Add pasta and cook until done. Then add the mixture from the frying pan and bring to a boil.
Check for spices and serve.
This is an oriental soup that came to us from Afghan cuisine. It's easy to prepare, but it itself is very tasty and rich. There is no need to peel potatoes, fuss with ingredients, and cook the broth for hours. Everything is really very fast. Can be served with meatballs, or without meat. If you want to diversify your cooking with dishes from different countries, you can start with this light soup.
Ingredients:
- pasta - 350 grams;
- tomatoes - 3 pcs.;
- canned chickpeas - 2 cans;
- onions - 2 pcs.;
- turmeric - 0.5 tsp;
- salt - 1 tbsp;
- oil - 4 tbsp;
- cilantro - 1 bunch.
Preparation:
Finely chop the onion and turmeric. Fry them in a frying pan until the onions turn golden brown.
Grind the tomatoes in a blender. Pour the mixture into the frying pan. Fry for about 10 minutes. When the gravy becomes similar to tomato paste, pour it into a pan with hot water.
Add seasonings and vermicelli.
The secret of this soup is that almost immediately after the pasta we add chopped cilantro to the soup. The greens release all their juice, adding flavor to the pasta.
It is better to take hard pasta so that it takes longer to cook.
When the pasta is almost ready, add the chickpeas.
If you want to cook something from fresh fish without much effort, then pay attention to this soup. Any pasta will work here. The absence of oil makes the soup almost dietary. The dish turns out light and spring-like.
Ingredients:
- fresh fish - 300 grams;
- carrots - 1 pc.;
- onion - 1 pc.;
- potatoes - 2 pcs.;
- vermicelli - 150 grams;
- herbs and spices to taste.
Preparation:
Prepare the fish for heat treatment if you have not already done so. Clean, gut and cut off the heads. Cut into large pieces. If there is no river fish, then you can use red fish in this soup.
Put the water on the fire, during this time prepare the vegetables.
When the water boils, place all the vegetables in hot water and add salt.
Add the fish to the pan and cook for 20 minutes.
Add vermicelli and cook until done.
If there is a jar of canned fish sitting idle in the house, then you can whip up a hearty soup.
Ingredients:
- canned saury in oil - 2 cans;
- potatoes - 2 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- vermicelli - 200 grams.
Preparation:
Put the water to boil.
Peel and cut the potatoes. Add to the pan.
Chop the onion, grate the carrots and fry in oil.
Add vermicelli, vegetables and canned goods to the pan and cook until tender.
Before adding vermicelli to boiling water, you can fry it for 2 minutes in the microwave. Then it becomes a beautiful golden color and does not boil over.
The beauty of this soup is in the delicious broth that comes from dietary chicken meat. This soup is suitable for everyone, because chicken is the most neutral meat that everyone likes. A light but nutritious soup that is good for convalescent people and children.
Ingredients:
- chicken breast - 1 pc.;
- chicken back with wings - 1 pc.;
- onion - 2 pcs.;
- carrots - 3 pcs.;
- potatoes - 3-4 pcs.;
- vermicelli - 100 grams.
Preparation:
Rinse the meat under cold water. Peel the vegetables.
Place the meat in the pan and add 1 onion and 1 carrot to it without chopping. Fill everything with cold water and simmer over low heat for about 30 minutes. This will make a very aromatic and rich broth.
While the broth is cooking, finely chop the potatoes and other vegetables.
After a while, remove the meat and vegetables from the prepared broth. We discard the bones and vegetables, and return the broth with meat to the fire.
Heat the oil in a frying pan and fry the carrots and onions. Add the contents of the pan to the soup.
Add potatoes and salt to taste.
About 10 minutes after adding the potatoes, add the vermicelli and cook over medium heat.
A savory dish with an unusual creamy taste. Smoked chicken gives the dish a special aroma and taste. When preparing this dish, be sure to monitor the amount of salt, since the chicken and cheese themselves are quite salty. Be sure to taste the soup before adding salt. Secondly, don’t overfill the pasta, so as not to end up with porridge with chicken and cheese instead of soup.
Ingredients:
- pasta - 100 grams;
- smoked chicken breast - 200-300 grams;
- processed cheese - 3 pcs.;
- potatoes - 3-4 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- butter - 50-80 gr.;
- garlic - 2-3 cloves;
- assorted greens.
Preparation:
Cut up the chicken. Set aside the meat and let the bones and skin cook. They make the richest broth.
Peel and chop the onions and carrots. Carrots can be grated on a coarse grater.
Place the frying pan on the fire, pour oil into it. Throw whole cloves of garlic into the pan and lightly fry.
Remove garlic from oil and discard. Fry the onions and carrots until they turn golden brown. Add small pieces of chicken fillet to the frying.
When the water in the pan boils, remove the bones and meat. Peel and grate the potatoes. Throw into boiling water.
Grate the processed cheese into large pieces and add to the water. After adding the cheese, you need to make sure that the water does not boil. Stir the water until the cheese dissolves.
Pour the contents of the pan into the saucepan. Add spices if necessary.
Pour the pasta into the water and leave to cook for the time indicated on the package.
Turn off the stove and let the soup brew.
A light soup that is suitable for fasting. Vegetables are an excellent source of vitamins, which is why such food is very healthy.
Ingredients:
- onion - 1 pc.;
- celery root - 0.5 pcs.;
- carrots - 2 pcs.;
- broccoli - 300 grams;
- pasta - 200 grams;
- spices to taste.
Preparation:
Peel the onion, 1 carrot and celery and cook whole in a saucepan. After an hour of cooking, remove and discard.
Peel the second carrot and cut into slices. Divide the broccoli into florets.
Throw vegetables and pasta into the pan. Cook for about 10 minutes.
A very quick soup that you can use to add whatever is left in the refrigerator. If you have time, you can not use ready-made mixtures with vegetables, but choose vegetables to suit your taste.
Ingredients:
- ready-made frozen vegetable mixture - 1 pc.;
- meat - 200 grams;
- vermicelli - 100-200 grams;
- mushrooms - 200 grams;
- onion - 1 pc.;
- carrots - 1 pc.;
- garlic - 2-3 cloves
- oil to taste
- spices to taste.
Preparation:
First of all, we cut the meat and set the broth to boil. For chicken fillet, 20 minutes will be enough; for meat with bone, it will take 40 minutes.
During this time, cut the onion, grate the carrots and cut the mushrooms. Fry this mixture in oil until cooked.
We take the meat out of the broth and divide it into small pieces.
Add the mixture of fried vegetables to the soup. We throw the pasta in there and pour out the finished mixture along with it. Add spices to taste and cook for about 10 minutes.
Sprinkle with herbs and let it brew.
This soup is unusual in that it is prepared not with meat broth, but with mushroom broth. This gives the soup a subtle forest flavor. The combination of mushrooms and meat in soup allows you to make a healthy and nutritious product. Mushrooms and chicken are low in calories, but contain a lot of protein, carbohydrates and amino acids. So eating this soup is both pleasant and healthy.
Ingredients:
- chicken - 300 grams;
- vermicelli - 100-200 grams;
- mushrooms - 300 grams;
