So last night, in the midst of all the coughing my family has been doing this week, I made pasta on a whim for the kids. One thing led to another, and I had a soup for me and the hubs (for the life of me, I cannot get the kids to eat soup!) and pasta for the kids. It was simple, and I really just grabbed whatever I had available in the fridge. It was nice because it was simple, yet filling – and from start-to-finish, took less than 20 minutes.
Here’s what I did, and here are some ways you can jazz it up and make it your own.
Feed-a-Cold Quick Soup
First, you’ll need:
- pasta (I used about 1 3/4 c Muellers hidden veggie small penne pasta)
- frozen veggies (We used about 1/4 c frozen peas, because that’s what was left in the bag, and about 1/2 c carrot, onion, and celery mix.)
- Vegetable broth
- 1 tb butter
- Parmesan cheese (sprinkle to taste)
- grated cheese
- seasonings (Tonight I grabbed Italian seasoning, garlic powder, and pepper.)
I filled the pot with water, and then it occurred to me to use broth, so mine was about half broth half water – you may wish to just use broth. Or water. Whatever floats your boat. When water-broth was almost to a boil, I tossed in the frozen veggies. Once fully boiled, I tossed in the pasta, and let it cook for about 9 minutes over medium-high heat. (My burner said “7.5”, so translate that to your cook top’s settings…) Cook pasta until tender. (I’m so far away from Italian – is this considered “al dente” ???) Before you pour the water and noodles in to a colander, place another pot or dish of choice underneath the colander, to catch the pasta water. Place drained noodles back in pot and mix with butter. Once butter is melted, coat with Parmesan cheese, seasonings, and top with a touch of grated cheese. (My kids like the melted cheese’s texture.)
I serve the kids the pasta as is. For my hubs and I, I ladled out a few scoops of the still warm brothy water, and added a few scoops of pasta and boom. A nice warm soup that felt good on my aching, coughing throat.
My suggestions/variations for future reference:
- Add finely chopped garlic after pasta is drained. It’ll add some extra flavor, and garlic is a natural antibiotic, so it’s got that going for it.
- Add some finely diced chicken to the pot. Totally up to you.
- Y’all should know by now I love spinach. So finely chopped spinach or kale or whatever leafy green is on hand would give it an extra nutritional punch.
- Top soup with Goldfish or mini Club Crackers. I’m a sucker for a little crunch, and it adds a little extra flavor.
That’s it. That’s all I’ve got. The above recipe is a good BASE for a soup – you can mix in whatever you’d like to make it your own. Do you have any additions you’d add to this soup? How would you take the flavor up a notch? What could you add to give it a little extra nutrition? Please comment below – I’d love to hear your thoughts.Keep on saving! :o)
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