You can make it for lunch every day and never tire of it, and adding different ingredients lets you create dishes quite unlike one another. Most often, pasta soup is cooked in chicken broth so it's clear and light while still nicely filling. It comes out heartier and thicker than one made with pork, beef, or lamb. It's worth trying unusual pasta soup recipes that add seafood, liver, stewed meat, or processed cheese instead of the usual potatoes, onion, and carrot.
The five most commonly used ingredients in recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
| Potatoes | 80 | 2 | 0.4 | 18.1 |
| Onion | 41 | 1.4 | 0 | 10.4 |
| Vermicelli | 371 | 12.8 | 1.6 | 74.7 |
| Greens | 41 | 3.7 | 0.4 | 7 |
Vermicelli makes an excellent milk soup that both adults and the younger set love. The pasta goes into the pot 10–15 minutes before the dish is done. It cooks quickly, and if you add the noodles or elbows earlier than that, you'll get porridge instead of an appetizing soup. Before serving, it's recommended to sprinkle the soup generously with chopped herbs: parsley, cilantro, dill. If you like, you can add a pat of butter and some sour cream.