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Pasta Soup for Kids
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Pasta | Soups
schedulePrep 0 min
local_fire_departmentCook 0 min
groups6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4525006
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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)
Directions
- Bring broth to boil in a medium-sized saucepan.
- Add carrots, and lower the heat to a simmer.
- Cook for 5 minutes, or until carrots are just tender.
- Add zucchini, squash, and corn.
- Simmer for 5 minutes, then stir in peas, tofu, and cooked pasta.
- Simmer just a couple of minutes longer.
- Serve hot (or very warm) in small bowl with small spoons.
Notes
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.