Notifications x
X
History
all results for ""
Macaroni Soup is a wholesome dish that combines pasta with the warmth of soup, making it both filling and nourishing. This recipe uses elbow macaroni simmered in a flavorful vegetable or chicken broth, with vegetables like carrots, beans, peas, and tomatoes adding nutrition and taste.
The soup can be customized easily – add chicken for protein, use vegetable stock for a vegetarian version, or make it spicy with chili flakes. It’s especially popular during winters or rainy days, offering warmth and comfort in every spoonful. The balance of pasta and vegetables makes it a complete one-pot meal, ideal for kids and adults alike.
Heat oil/butter in a deep pan. Sauté onions and garlic until fragrant.
Add carrots, beans, and peas. Stir-fry for 2–3 minutes.
Add chopped tomatoes and cook until they soften.
Pour in the vegetable stock, salt, and pepper. Let it come to a boil.
Add macaroni and cook on medium flame until pasta is tender (about 10 minutes).
Sprinkle mixed herbs and chili flakes. Adjust seasoning.
Garnish with coriander/parsley and serve hot.
Do not overcook the macaroni; it should be soft but not mushy.
If the soup thickens too much, add extra stock or hot water.
For more protein, add kidney beans, shredded chicken, or tofu.
You can sprinkle grated cheese on top for extra richness.
Yes, small pasta like fusilli, penne, or shells also work well.
Use gluten-free pasta and check the stock ingredients.
Yes, store in the fridge for up to 2 days. Add extra stock when reheating as pasta absorbs liquid.
Yes, stir in ¼ cup milk or cream after pasta is cooked.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
