Potato soup with pasta. Soup with pasta, potatoes and meat How to make pasta soup

Every housewife probably prepares soup with potatoes and noodles. She has her own favorite recipe or throws everything at her eyeballs and still ends up with a delicious and satisfying dish. But everything old gets boring sooner or later. Both this soup and its preparation process are boring.

A familiar dish can be varied with the help of simple ingredients, and the dish will already become new and unusual, with its own twist that makes it unique. Soups are prepared with different types of meat and fish, with the addition of vegetables and various spices. You just have to choose the right recipe and you’ll immediately have another delicious dish in your arsenal.

When preparing soup, you should pay attention to its transparency. If this is a soup made with water, without adding cream or various cheeses, then the clearer the dish, the more appetizing it looks.

In order for the soup to turn out transparent, you need to collect the foam from it in time. If you didn’t have time to do this, then throw a potato into the soup and pour in a little raw water, the foam will rise again and you can collect it.

How to cook soup with potatoes and noodles - 15 varieties

Wonderful light soup with vegetables. It contains broccoli, mushrooms, potatoes and vermicelli. The soup turns out tasty and tender, perfect for breakfast or dinner.

Ingredients:

• 200 g broccoli
• 200 g mushrooms
• 5 potatoes
• 50 g vermicelli
• carrot
• pepper.

Preparation:

Peel the potatoes and send them to cook.

Prepare the fry. Fry onions, carrots, chopped mushrooms and broccoli in vegetable oil.

When the potatoes have boiled a little, add frying to them.

Quick and easy soup. Delicious first course with beef. You can also use other types of meat to prepare this soup.

Ingredients:

• 300 g boiled beef
• 50 g vermicelli
• 300 g potatoes
• 1 carrot
• half an onion
• vegetable oil.

Preparation:

Chop onions and carrots.

Place the roast and meat into the pan.

5 minutes before readiness, add vermicelli. Cook until done.

Salmon is a very tasty and noble red fish. This fish is not very often used in making soups. This is a soup recipe with melted cheese, potatoes, noodles and, of course, salmon. The soup turns out light and very delicate in taste.

Ingredients:

• 300 g salmon
• 2 processed cheese
• 40 g vermicelli
• 4 potatoes
• carrot
• pepper.

Preparation:

To start cooking, you need to peel and cut the potatoes into small cubes. Let it cook and skim off the foam.

When the potatoes are half ready, add diced fish and finely grated cheese to the soup.

A few minutes before it’s ready, pour the vermicelli into the pan.

Decorate the dish with herbs.

Delicious and tender soup with potatoes, noodles and chicken. The beauty of this soup is its speed of preparation, since the kritsa needs very little time to cook.

Ingredients:

• chicken meat
• potato
• carrot
• vermicelli
• pepper
• vegetable oil
• greenery.

Preparation:

Boil the chicken and collect the foam.

Chop the potatoes and place them in the boiling broth.

Make a fry: fry diced onion and grated carrots in vegetable oil. Add to soup.

When the soup is almost ready, add vermicelli and cook until fully cooked. Garnish the soup with herbs.

Delicious and unusual soup with noodles and croutons. This soup, in addition to noodles and potatoes, also contains processed cheese and croutons.

It's best to make your own croutons. To do this, simply cut the bread into small cubes, sprinkle with your favorite seasoning and place in the oven for 10-15 minutes at 180 degrees.

Ingredients:

• 2 processed cheese
• 50 g vermicelli
• 4 potatoes
• 100 g crackers
• 1 small carrot
• 1 small onion
• 30 g butter
• pepper
• greenery.

Preparation:

Cut the potatoes into small cubes and let them cook.

Prepare the fry. Grate the carrots on a fine grater, cut the onion into small cubes and fry in butter. Add to the pan.

Grate the cheese on a fine grater and add to the pan.

A few minutes before it’s ready, add vermicelli to the soup.

Before serving the dish, pour a few crackers into a bowl and decorate the dish with herbs.

Recipe for quick mushroom soup with potatoes and vermicelli. To prepare this soup, you can take any mushrooms. The soup tastes better with champignons.

Ingredients:

• 200 g mushrooms
• 4 potatoes
• 1 onion
• 50 g vermicelli
• pepper.

Preparation:

Peel the potatoes. Let it cook.

Fry mushrooms in vegetable oil.

Add chopped onions to the mushrooms. If desired, you can add grated carrots.

When the dish is almost ready, you need to add salt and pepper, add vermicelli and cook until done.

Very tasty soup with noodles and tomatoes. Fresh tomatoes are used to prepare it. If you suddenly don’t have tomatoes on hand, you can replace them with 1 glass of tomato juice or 2 tablespoons of tomato paste.

Ingredients:

• 4 potatoes
• 0.5 tbsp. vermicelli
• 3 tomatoes
• carrot
• pepper
• 1 tsp. Sahara.

Preparation:

Peel the potatoes, cut them and cook them.

Grate the carrots on a coarse grater, cut the onion into small cubes, and fry in vegetable oil. Grind the tomatoes through a sieve and add to the frying pan. Simmer for 5 minutes and then pour into the pan.

A few minutes before cooking, add vermicelli and cook until done.

Another soup recipe that can be prepared completely quickly and easily in a slow cooker. The beauty of dishes prepared in a slow cooker is that you just need to prepare all the ingredients and place them in the slow cooker.

Ingredients:

• 400 g potatoes
• 60 g vermicelli
• 1 onion
• 1 carrot
• 300 g mushrooms
• 1 bell pepper
• vegetable oil
• parsley
• salt and pepper.

Preparation:

To ensure that the mushrooms do not give too strong a taste, they should first be boiled in a large amount of water.

Prepare the dressing: finely chop the onion and pepper, grate the carrots. Fry in a frying pan or in a slow cooker. Add chopped mushrooms and herbs.

Cut the potatoes into thin slices.

Turn on the multicooker in “Soup” mode for 20 minutes. Pour hot water into it immediately. Add potatoes and bring to a boil.

Add dressing and noodles to the soup, let simmer for another 10 minutes. The soup is ready.

Cheese soups are all very delicate in taste. To prepare this soup, use hard cream cheeses. If desired, it is fashionable to replace hard cheese with processed cheese, but then the dish will lose its creamy taste.

Ingredients:

• 150 g hard cheese
• 300 g chicken fillet
• 3 potatoes
• 50 g vermicelli
• 1 carrot
• 1 onion
• pepper.

Preparation:

To make the soup more rich, you first need to cook the broth. Pour water over the chicken fillet and put on medium heat, cook for 30-40 minutes after boiling, adding salt and pepper.

Peel and cut the potatoes into small cubes, pour into the boiling broth.

To fry, cut the onion into small cubes, grate the carrots on a fine grater and fry in vegetable oil, add to the soup.

Grate the cheese on a fine grater and pour into the pan.

When the soup is almost ready, add vermicelli and cook until done.

Garnish the dish with chopped dill.

A tasty and unusual soup for quick preparation. It includes instant noodles, sausages, potatoes, and greens. The soup has an unusual taste, as seasoning is added to it, which is found in instant noodles.

Ingredients:

• 3 packs of instant noodles
• 6 sausages
• 5 potatoes
• greenery
• seasoning.

Preparation:

Cut the potatoes into cubes and let them cook.

Cut the sausages into half rings; if desired, you can fry them in vegetable oil. Add to the pan.

5 minutes before it’s ready, add noodles, seasonings and chopped dill to the soup.

Bright summer soup with potatoes, vermicelli and bell pepper. Bell pepper adds color and an unusual, slightly sweet and slightly spicy taste to the soup. For cooking, you can use both red and yellow peppers, but it is not recommended to use green ones.

Ingredients:

• 250 g chicken fillet
• 4 potatoes
• 1 large red bell pepper
• 1 onion
• 0.5 cups vermicelli
• salt.

Preparation:

Cut the fillet into small cubes and cook. After boiling, collect the foam.

Peel the potatoes, cut into cubes and add to the pan.

Cut bell peppers and onions into small cubes. Lightly fry in vegetable oil.

When the potatoes are almost ready, add the fry and vermicelli to the pan. Cook until done.

This soup turns out very tasty and satisfying.

To make the dish more rich, first you need to prepare the meat broth: boil the meat with the addition of bay pepper, carrots and half an onion, then strain.

Ingredients:

• 400 g pork meat
• 6 potatoes
• 0.5 cups vermicelli
• 2 onions
• Bay leaf
• salt.

Preparation:

Chop the potatoes and add them to the boiling broth with meat.

Cut the onion into cubes and add to the soup.

Add vermicelli, bay leaf and salt.

Cook until fully cooked.

Hearty and unusual soup with melted cheese and champignons. To prepare this soup you will also need potatoes, vermicelli and onions.

In order for the mushrooms not to interrupt the taste of the other ingredients, they need to be boiled in a large amount of water until tender.

Ingredients:

• 5 potatoes
• 60 g vermicelli
• 200 g mushrooms
• 3 processed cheese
• 1 large onion
• pepper.

Preparation:

Chop the potatoes and let them cook.

Chop the pre-boiled mushrooms and fry them in vegetable oil along with chopped onions. Pour into soup.

Grate the cheese on a fine grater and pour into the pan.

Add vermicelli 5 minutes before cooking.

Hearty and healthy soup. To prepare meatballs, you can use minced meat of any preparation and from any meat that you like best. Preparing this soup will not take more than 30 minutes.

Ingredients:

• pasta or vermicelli
• 5 potatoes
• 1 onion
• 1 carrot
• greenery
• clove of garlic
• salt.

Preparation:

Cut the potatoes into cubes, the onion into cubes, and the carrots into small pieces.

Finely chop the greens and garlic.

Fry onions, carrots and garlic in a saucepan in vegetable oil.

Pour in water. Wait until the water boils, add the potatoes.

Form meatballs. Add to soup.

A few minutes before it's ready, add the vermicelli.

Light and tasty soup with potatoes, noodles and eggs. To prepare this soup, both chicken and quail eggs are used. Choose for yourself which eggs your soup will be with. In order to speed up the cooking process, the eggs can be boiled first.

Ingredients:

• 4 chicken (or 8 quail) eggs
• 4 potatoes
• 60 g vermicelli
• 1 large onion
• 2 liters chicken broth
• salt.

Preparation:

Peel and cut the potatoes into small cubes, pour into the broth and cook.

Finely chop the onion and fry lightly in vegetable oil. Add to soup. Add salt.

A couple of minutes before it's ready, add the vermicelli.

Peel the eggs, cut in half. Place 2 egg halves (chicken or 4 quail) in a serving bowl. Decorate with greens.

First courses must be present in the diet. There are many recipes for making soups: vegetable, meat, puree soups and, of course, our favorite pasta soup! Today we’ll look at some good recipes that will help diversify your diet. We will prepare both the simplest soup - with pasta and chicken, and more complex ones - in the form of puree, with meat and other ingredients. Let's start with the simplest.

Chicken soup

This pasta soup recipe uses a minimal amount of ingredients so as not to overshadow the flavor of the chicken. Anyone who prefers to cook without seasoning will like it.

Ingredients:

• chicken leg;
• three potatoes;
• two hundred grams of pasta;
• salt.

The leg should be washed well, placed entirely in a pan of water, and cooked for forty minutes after boiling. The meat should come away from the bones, this will make it easier to disassemble the leg, freeing it from the bones, and the broth will be richer. During cooking, it is necessary to steadily remove the foam so that in the end the pasta soup turns out to be appetizing in appearance - transparent, without unsightly gray foam.

After the chicken meat is well cooked, you need to separate it from the bones, remove the skin, and disassemble it into small pieces.

Strain the broth, bring to a boil again, adding water to the required level. After boiling, add already boiled chicken meat, peeled and diced potatoes. Cook for ten minutes, then add pasta and salt (to taste). After boiling, you need to cook for just a minute, then remove the pan from the heat and cover with a lid. The pasta will cook until cooked through in the hot broth, but will not be as mushy as if it had been cooked until done.

You can serve chicken soup with pasta plain or with the addition of sour cream/mayonnaise. Finely chopped fresh herbs wouldn't hurt either.

Chicken soup with carrots and onions

This pasta soup recipe is a little more complicated than the previous version. For preparation we will need:

• chicken leg;
• large carrots;
• medium-sized onion;
• three medium potatoes;
• two hundred grams of pasta;
• salt;
• any seasoning.

Preparation:

Wash the leg and cook for forty minutes until tender, skimming the foam from the broth. When ready, separate the meat from the bones, split it into small pieces, and return it to the broth. Salt, add seasonings, add water to the level.

Carrots need to be peeled, cut into strips or grated on a coarse grater. Cut the onion into half rings or smaller - as you like. Pour a little odorless vegetable oil into a frying pan, fry the root vegetables until golden brown, and send them to finish cooking in the broth.

Cut the potatoes into cubes, after peeling them, add them to the broth. After ten minutes you need to add the pasta, cook after boiling for a couple of minutes. Remove from heat, cover and let sit until the pasta has puffed up.

Serve with sour cream or mayonnaise, add herbs.

Another chicken soup recipe

Let's consider a recipe for chicken soup with pasta, where we will first stew the meat. It tastes very different from a dish made simply from boiled chicken.

Products for cooking:

• chicken fillet - half a kilo;
• one carrot;
• medium onion head;
• one bell pepper;
• three potatoes;
• two hundred grams of pasta;
• salt and seasonings;
• fresh greens.

Chicken fillet should be cut into cubes and fried in vegetable oil until the crust turns golden brown. Next, add diced bell peppers, grated carrots, and onions in half rings. Fry until the vegetables become soft, add water to cover the contents, simmer for fifteen minutes.

The potatoes need to be peeled and cut into cubes, poured into a pan of boiling water, put the stewed chicken and vegetables in there, and cook for ten minutes. Add salt, add seasonings, add pasta, cook after boiling for two minutes. After this, remove the pan from the heat, cover with a lid and let sit for about twenty minutes until the pasta swells.

This recipe is notable for the fact that you don’t have to worry about removing the foam or getting your hands dirty on the hot chicken while disassembling it. This pasta soup is best served with sour cream and herbs.

Rich meat soup

Meat soup works best if it is on the bone. The broth will be thick and rich. The ideal meat for soup is beef. It must be young so that it boils well; the ideal option is veal. How to make pasta soup? Let's study.

Ingredients:

• beef on the bone - 200 grams;
• three potatoes;
• two hundred grams of pasta;
• carrot;
• bulb;
• salt and allspice;
• Bay leaf.

The nuances of preparing meat soup

Soup with meat and pasta will turn out perfect if you cook it in yesterday's broth, where the bone and beef have been well infused.

To prepare the broth, place the meat on the bones in cold water, bring to a boil over high heat, reduce the gas, and skim off the foam. The foam must be removed steadily so that the broth turns out clear. Cook for at least two hours. If time permits, let it simmer over low heat until the meat pulls away from the bone. Don't forget to add water so that the beef doesn't burn on the bottom.

After the meat is cooked, you need to take it out, separate it from the bone, and grind it into fiber pieces. Strain the broth through a sieve to remove all the smallest boiled bones. Agree, it will be unpleasant if one gets on your tooth. Our pan is also pretty dirty, gray foam has stuck to its walls, so we wash or change the pan. Pour the broth back into the container, and place the meat here too. Leave in the refrigerator for 12 hours; if this is not possible, continue cooking immediately.

Grate the carrots on a coarse grater or cut into strips. Onion - in half rings. Fry the vegetables in oil until golden brown, add to the boiling broth. Add salt and allspice, cook for ten minutes.

Peel the potatoes, cut them into cubes, add them to the future soup, and cook for ten minutes.

Pour in the pasta, two minutes after boiling, remove from heat, add two bay leaves, and cover with a lid. After twenty minutes, remove the bay leaf and pour the soup into bowls. You can serve it like this, or you can add mayonnaise/sour cream/thick yogurt and fresh herbs.

Meat soup with tomato and pasta

We offer a recipe for soup with meat and pasta. Add tomato paste to the roast and fry the meat first, so it will remain juicier and the taste of the soup will be piquant.

For preparation we will need:

• fillet of any meat - 200 grams;
• three potatoes;
• two hundred grams of pasta;
• carrot;
• bulb;
• ripe tomato;
• bell pepper;
• tomato paste - spoon;
• salt;
• seasonings;
• Bay leaf;
• fresh greens.

Preparing meat soup

Everyone loves soup with pasta, meat and potatoes. The recipe is practically the same for all housewives - as in the first option discussed in this article. Try this recipe and you will be surprised how much you can diversify your diet with a familiar dish!

1. The meat must be cut into small cubes and washed to remove blood. dry with a paper towel.
2. Heat vegetable oil in a frying pan and put meat in it. You need to fry over medium heat so that it does not burn and so that the pieces do not start to ooze. Fry on all sides until a strong crust appears.
3. Place our fried meat in boiling water, reduce the heat, add salt, add seasoning, and cook for thirty minutes.
4. While the meat is cooking, prepare the frying: first, fry the onion and carrots until soft, then add the bell pepper, then the tomato. You don't have to remove the skin from the tomato. First of all, it's tedious. Secondly, the skin will become soft while it’s frying, and it will boil in the broth, which won’t hurt.
5. After half the juice from the tomato has boiled away, add a spoonful of tomato paste, stirring, fry for a couple of minutes until the red paste turns slightly orange.
6. We lay out the roast to cook with the meat.
7. Cut the potatoes into cubes, add them to the broth and cook for ten minutes.
8. We add pasta last. After boiling, cook for a couple of minutes, then remove from heat, add a couple of bay leaves, and cover with a lid.

Cream soup with pasta

This is an incredibly tender and nutritious first course. To prepare you will need:

• 200 grams of beef;
• 700 grams of tomato;
• 400 grams of potatoes;
• two carrots;
• one onion;
• 200 grams of pasta;
• dill;
• soft cheese (the kind that is spread on sandwiches).

1. Cut the meat into small pieces, cook in salted water for 40 minutes, skimming off the foam.
2. Fry the grated carrots and chopped onions a little in vegetable oil, then grate the tomatoes, removing the skin, and add them here.
3. Add finely chopped dill and seasonings to the vegetables, simmer for two minutes - you get tomato sauce.
4. In a separate pan, boil the potatoes (salt the water), after they are ready, combine them with tomato sauce and grind them with a blender. Add beef broth. Mix again with a blender.
5. Boil pasta in meat broth.
6. Cut the meat into cubes and add to the puree soup along with the pasta.
7. Serve with soft cheese on each plate. It can be immediately stirred into a pot of hot soup.

Quick soup

Need to quickly prepare something for lunch? We suggest using stew. The stew can be prepared at home and is stored well in sealed jars in the refrigerator. You can also use store-bought stew, just don’t take a cheap one, because the quality of the dish as a whole depends on it.

Products for cooking:

• can of stewed meat - 300-350 grams;
• three potatoes;
• 200 grams of pasta;
• salt and seasonings;
• one carrot;
• one onion.

Preparation:

1. Fry the onion and carrots in a frying pan, chop and fry the stew a little (this is necessary to warm it up, five minutes is enough).
2. Place diced potatoes, salt and seasonings, and fry with stew into boiling water.
3. Cook after boiling for ten minutes.

The soup with pasta, potatoes and stew turns out very tasty and satisfying, cooking time is 20 minutes.

Milk soup

This is ideal for a children's menu. Milk soup with pasta is prepared very quickly. It's healthy and delicious!

You will need for cooking:

• half a liter of milk;
• one hundred grams of pasta;
• a teaspoon of butter;
• a little salt and sugar.

Description of preparation:

1. Boil milk in a saucepan, add a pinch of salt (you can do without it), a spoonful of sugar, and pasta.
2. Cook until the pasta is ready.
3. Add butter.

No matter how many new interesting dishes appear, it is not so easy for them to displace regular soup from our diet. It is firmly entrenched in our culinary culture, and after a holiday period 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 prepare 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 you slightly undercook it - later it will still soften enough, but will not spread and the soup will remain transparent.

Ingredients:

Preparation

1. Prepare the necessary ingredients. Peel the onions, carrots and potatoes. Thaw the meat and place it in a suitable pan, add about 2 liters of water. As soon as it boils, remove the foam and reduce the heat.

2. Finely chop the onion and carrots and place them in a saucepan with broth.

3. Cut the potatoes into cubes.

4. After 2 hours of cooking over low heat, add the potatoes to the pan along with the rest of the vegetables.

5. After 30 minutes, measure out the required amount of pasta and place it in the pan, stirring lightly. Cook the soup for about 15 more minutes.

One of the simplest soup recipes that turns out delicious even for novice cooks. Any pasta will do: wheels, spirals, tubes, shells or just noodles. Try to choose potatoes with a low starch content, so the pulp will not boil over. The total cooking time for soup with pasta and potatoes is 30-40 minutes.

Ingredients:

• potatoes – 2-3 pieces (medium);
• pasta (any) – 100-150 grams;
• onions – 1 piece (small);
• carrots – 1 piece (medium);
• water – 2 liters;
• vegetable oil - for frying;
• salt, pepper, herbs, other spices - to taste.

The proportions of potatoes and pasta can be changed at your discretion, depending on how thick the soup you want to get.

Pasta and Potato Soup Recipe

1. Pour water into a saucepan and put on fire.

2. Peel and wash the vegetables. Cut the potatoes into cubes 2-3 cm wide.

3. After the water boils, place the potatoes in a saucepan and cook over medium heat with the lid on.

4. Cut the onion into small pieces and fry until golden brown in a frying pan with vegetable oil.

5. Grate the carrots on a coarse grater and add to the pan when the onions are half cooked. Fry over medium heat until the carrots are soft.

6. Add the resulting frying to the pan with potatoes. Mix.

7. About 5-10 minutes before the potatoes are ready (it will be easy to pierce with a fork), add salt and add pasta. Cook without a lid, stir occasionally.

8. Once ready, add spices and herbs, remove from heat and let sit for a couple of minutes.

9. Serve the finished soup with pasta and potatoes hot.

Pasta soup - general cooking principles

Pasta soup is a universal first course that can be prepared for lunch every day. This soup is prepared very simply from the most available products. The most common version of the soup is classic chicken broth, in which pasta and fried vegetables are boiled. You can cook soup with beef, pork, or vegetable broth. Soups with pasta made from fresh forest mushrooms or champignons are very popular. The main principle of preparing pasta soup is consistency in laying out the ingredients. First, potatoes are placed in the boiling broth, then fried or raw vegetables, and only at the very end - pasta.

You can add a variety of vegetables and herbs to pasta soup: potatoes, carrots with onions, tomatoes, peppers, garlic, spinach, broccoli, cauliflower, cilantro, dill with parsley, zucchini, spinach, etc. A very tasty dish is made with the addition of seafood (shrimp, mussels, etc.), beans, stewed meat, processed cheese, green peas, ham, etc. Pasta soup is a wide field for experimenting with different ingredients and their proportions. Sometimes, for taste, tomato paste or a little flour is added to soup or vegetable frying for thickness; there should not be too much pasta. To make the broth aromatic, you can add parsley or celery root, bay leaf, peppercorns and other seasonings. The dish should be salted at the very end. Pasta soup is served with grated cheese, boiled egg, sour cream, mayonnaise, mustard, garlic cloves or finely chopped herbs.

Pasta soup - preparing food and dishes

To make pasta soup, you will need a saucepan, a frying pan, a slotted spoon, a grater, a knife, vegetable peelers and slicers, a cutting board and other kitchen utensils. The dish is usually served in deep serving bowls.

Preparing food consists of washing and peeling vegetables and then chopping them. You can add vegetables, both raw and sautéed. If mushrooms are used, they are washed, cleared of debris and chopped. You can pre-fry them or put them straight into the soup. Meat or vegetable broth is boiled in advance or directly during the preparation of the soup. The meat for the broth is washed, cleared of films and cut into pieces. You can boil the meat whole and then cut it into portions. The greens are usually finely chopped and thrown into a plate with the finished dish. If it is added to a common pan, the soup needs to boil a little.

Pasta soup recipes:

Recipe 1: Pasta Soup

The most common pasta soup that the housewives of our country love to cook. The recipe still remains one of the most relevant, since you don’t need to spend a lot of time and money to prepare such a soup. The dish is great for everyday lunches.

Required ingredients:

• 1 chicken breast;
• Salt;
• Ground black pepper;
• A small bunch of parsley;
• 4 cloves of garlic;
• 5 ml vegetable oil;
• 1 onion;
• 1 small carrot;
• Bay leaf – 3 pcs.;
• 7 small potatoes;
• Black peppercorns.

Cooking method:

We wash the chicken, remove the skin, cut the meat into pieces and cook the broth from it over low heat. Add bay leaf and peppercorns. After the first boil, it is recommended to drain the water, refill the meat and cook again. Remove the meat from the finished broth and place it on a plate. Peel potatoes, carrots, onions and garlic. Finely chop the garlic and onion, grate the carrots on a coarse grater, cut the potatoes into small cubes. Place the potatoes into the boiling broth and add a little salt. First, fry the onion in vegetable oil until golden brown, then add carrots and garlic to it and sauté everything together. If the potatoes are cooked, you can put them in a pan to fry. After 5 minutes, add pasta to the soup, taste the soup, if necessary, add pepper and salt. Cook the soup until done. Serve the pasta soup with finely chopped herbs and a piece of meat.

Recipe 2: Soup with pasta and wild mushrooms

Pasta soup can be cooked not only with meat, but also with mushroom broth. Try preparing a dish from fresh forest mushrooms - the soup will turn out very aromatic and incredibly tasty.

Required ingredients:

• Any fresh mushrooms (ceps, boletus, boletus, etc.) – 12 mushrooms;
• 1 carrot and onion;
• Pasta - to taste;
• Salt;
• Vegetable oil.

Cooking method:

We sort out the mushrooms, clear them of forest debris and wash them. We chop the mushrooms not too finely, but not too large. Place the chopped mushrooms in a saucepan, add water and bring to a boil. After boiling, reduce the heat and skim off the resulting foam with a slotted spoon. Cook the mushroom broth over low heat for about half an hour. Cut onions and carrots into small cubes, fry in a frying pan with vegetable oil. Place the roast in the soup, add a little salt and bring to a boil. Then add the pasta and cook the soup until done. Serve mushroom soup with pasta with chopped herbs and sour cream.

Recipe 3: Pasta and Shrimp Soup

This soup with pasta and shrimp is very rich, tasty and nutritious. The dish can be served for a regular lunch or dinner party. It also includes zucchini, sweet bell peppers, onions and herbs.

Required ingredients:

• 2 carrots;
• Zucchini – 150 g;
• 1 red bell pepper;
• Shallots – 2 pcs.;
• Garlic clove;
• Olive oil – 30 ml;
• Pasta – 100-120 g;
• Peeled shrimp – 200 g;
• Salt;
• Ground black pepper;
• 1 tbsp. l. chopped parsley and dill;
• Water – 2 liters.

Cooking method:

Defrost the shrimp. We clean and wash the carrots, remove the seeds from the peppers, and also clean the zucchini. Cut all the vegetables into thin strips. Peel the onion and garlic and chop finely. Fry the onion and garlic in vegetable oil until golden brown. Place the chopped vegetables in the pan and fry everything together for 3-4 minutes. Pour 2 liters of water into the pan, bring to a boil and add the stewed vegetables. Then add the pasta, and after 10 minutes add the peeled shrimp. Cook the soup for 2-3 minutes and turn off the heat. Season the soup to taste with salt and pepper, add chopped herbs. Let the soup brew for 20 minutes. Soup with pasta and shrimp is ready!

Recipe 4: Soup with pasta and sausage

A very simple but delicious soup with pasta and sausage. The dish is very easy to prepare from the most affordable ingredients and is suitable for every day.

Required ingredients:

• Boiled sausage – 300 g;
• 100 g pasta;
• Potatoes – 3 pcs.;
• 1 tomato;
• 1 carrot;
• 1 onion;
• Greenery;
• Salt.

Cooking method:

Peel the potatoes, wash them and cut them into small cubes. Pour water into a saucepan and bring to a boil. Place potatoes in boiling water. Cut the sausage into cubes and add to the potatoes. Scald the tomato with boiling water and remove the skin, cut the pulp into small cubes. Finely chop the onion and grate the carrots on a coarse grater. Fry the vegetables in butter and add to the soup. Then add the pasta and cook the soup until done. 2-3 minutes before readiness, add chopped herbs and let the soup boil.

Recipe 5: Soup with pasta and stew

An excellent quick soup that you can prepare when you don’t have time, but want a tasty first course. This pasta soup is made from stewed meat, pasta and vegetables.

Required ingredients:

• 3 liters of water;
• Can of stew;
• 3 potatoes;
• 1 carrot;
• 100 g pasta;
• 1 onion;
• 2 tbsp. l. vegetable oil;
• Salt;
• Ground black pepper;
• Greenery;
• 1 bay leaf.

Cooking method:

Pour water into a saucepan and bring to a boil. Peel the potatoes and cut them into small pieces. Place the potatoes in boiling water and cook for 15 minutes. We clean the onions and carrots, finely chop the onions, and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and add the onions first, then the carrots. Fry the vegetables until golden brown and pleasantly aroma. Place the roasted vegetables in a saucepan. Then add the pasta and cook the soup for 5 minutes. Salt and pepper the soup to taste. Place the stew with juice into the pan. Chop the greens and put them in a saucepan. Let the dish sit for 10 minutes.

When preparing soup with pasta, you need to take into account one nuance: any pasta tends to greatly increase in volume when cooked. Therefore, you need to choose the proportions very carefully, otherwise the soup will turn into a hearty second course - porridge. Pasta of any shape is suitable for preparing this dish, but it is better to choose products made from durum wheat. Such pasta does not boil over and is much healthier than ordinary pasta. Pasta should be placed only at the very end of cooking - 5-10 minutes before the end of cooking. Durum pasta takes a little longer to cook than regular pasta. Some people add pasta pre-fried in butter to the soup. Before serving, the dish must sit for 10-15 minutes. You can prepare soup with pasta in a slow cooker - the dish will turn out very healthy and no less tasty, and the pasta will not boil over and will retain its shape. In addition, preparing soup this way is very quick and easy.