Cookbook:Pasta Soup for Kids

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Pasta Soup for Kids
Category Soup recipes
Servings 6
Time ½ hour
Difficulty Very Easy

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 to 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.

Tips, Notes, and Variations[edit]

  • Small pasta: alphabets, little circles, little stars, or orzo, or a combination 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.