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Milk soup with pasta and milk

Milk Soup with Pasta

Tasty, comforting, and ready in just 15 minutes — for kids and grown-ups alike! Milk soup with pasta makes a great lunch or breakfast, a nice change from the usual hot cereal. It comes together from simple, affordable ingredients — and it's not just quick, it's very quick. Serve it sweetened or plain, or add potato for a heartier version.

Maria

Recipe author

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Composition / ingredients

Servings:

Milk

600

Pasta

150

Butter

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 3 g

Fats 44 % 8 g

Carbohydrates 39 % 7 g

118 kcal

GI: 57 / 0 / 43

Cooking method

Cooking time: 15 min

Step 1:

How do you make milk soup with pasta? It's quick and easy! Start by gathering your ingredients. Use milk of any fat content. Use any pasta as long as it's short — small noodles (about 2 inches long), shells, spirals, elbows, penne, and so on all work. I used mini shells, which take 7 minutes to cook. Adjust the sugar and salt to your taste.
Step 2:

In a pot, bring 1 liter (about 4 cups) of water to a boil with a pinch of salt. Add the pasta and cook over medium heat for 2–3 minutes, stirring often so it doesn't stick to the bottom or clump together. If you're making the soup with thin vermicelli, skip this step and add it straight to the hot milk, since vermicelli usually cooks faster than other pasta.
Step 3:

Drain the pasta in a colander. It should still be firm, not soft.
Step 4:

In a saucepan over medium heat, bring the milk to a boil. Add the pasta to the milk along with salt and sugar to taste. I used a pinch of salt and 20 g of sugar — adjust to taste. When the milk comes back to a boil, reduce the heat to low and cook at a gentle simmer, stirring, for about 4–5 minutes, until the pasta is done. The total cooking time shouldn't exceed what's on the pasta package.
Step 5:

Turn off the heat. Add a pat of butter to the hot soup and wait for it to melt.
Step 6:

Ladle the soup into bowls right away and serve. Enjoy!

Important! Whether or not the recipe specifies an amount of liquid, it's always best to go by your own preference (do you like a thick soup or a thinner one?), the size of your pot, and the ingredients you're using. Keep in mind that the author has their own idea of how much of each ingredient belongs in the soup, and it may not match yours. In practice, if it's your first time making it, don't cook a whole pot at once. Make a small tasting batch for one or two people: scale all the ingredients down to 1–2 servings and figure the liquid at roughly 1 cup per serving for a very thick soup, up to 1½–2 cups for a thinner one. Remember that some of the liquid will boil off as it cooks. After tasting that small batch, you can adjust both the amount of liquid and the proportions to your taste. Before long, like most seasoned cooks, you'll be adding everything by eye.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
For tips on cooking pasta properly, getting it al dente, choosing a quality product, and more, see our article "Pasta — the fine points of choosing and cooking it."