Soup with pasta and potatoes: recipes with chicken and minced meat. Potato and pasta soup recipe Potato and pasta soup without meat

Every housewife probably prepares soup with potatoes and noodles. She has her own favorite recipe or throws everything at her eyeballs and still ends up with a delicious and satisfying dish. But everything old gets boring sooner or later. Both this soup and its preparation process are boring.

A familiar dish can be varied with the help of simple ingredients, and the dish will already become new and unusual, with its own twist that makes it unique. Soups are prepared with different types of meat and fish, with the addition of vegetables and various spices. You just have to choose the right recipe and you’ll immediately have another delicious dish in your arsenal.

When preparing soup, you should pay attention to its transparency. If this is a soup made with water, without adding cream or various cheeses, then the clearer the dish, the more appetizing it looks.

In order for the soup to turn out transparent, you need to collect the foam from it in time. If you didn’t have time to do this, then throw a potato into the soup and pour in a little raw water, the foam will rise again and you can collect it.

How to cook soup with potatoes and noodles - 15 varieties

Wonderful light soup with vegetables. It contains broccoli, mushrooms, potatoes and vermicelli. The soup turns out tasty and tender, perfect for breakfast or dinner.

Ingredients:

• 200 g broccoli
• 200 g mushrooms
• 5 potatoes
• 50 g vermicelli
• carrot
• pepper.

Preparation:

Peel the potatoes and send them to cook.

Prepare the fry. Fry onions, carrots, chopped mushrooms and broccoli in vegetable oil.

When the potatoes have boiled a little, add frying to them.

Quick and easy soup. Delicious first course with beef. You can also use other types of meat to prepare this soup.

Ingredients:

• 300 g boiled beef
• 50 g vermicelli
• 300 g potatoes
• 1 carrot
• half an onion
• vegetable oil.

Preparation:

Chop onions and carrots.

Place the roast and meat into the pan.

5 minutes before readiness, add vermicelli. Cook until done.

Salmon is a very tasty and noble red fish. This fish is not very often used in making soups. This is a soup recipe with melted cheese, potatoes, noodles and, of course, salmon. The soup turns out light and very delicate in taste.

Ingredients:

• 300 g salmon
• 2 processed cheese
• 40 g vermicelli
• 4 potatoes
• carrot
• pepper.

Preparation:

To start cooking, you need to peel and cut the potatoes into small cubes. Let it cook and skim off the foam.

When the potatoes are half ready, add diced fish and finely grated cheese to the soup.

A few minutes before it’s ready, pour the vermicelli into the pan.

Decorate the dish with herbs.

Delicious and tender soup with potatoes, noodles and chicken. The beauty of this soup is its speed of preparation, since the kritsa needs very little time to cook.

Ingredients:

• chicken meat
• potato
• carrot
• vermicelli
• pepper
• vegetable oil
• greenery.

Preparation:

Boil the chicken and collect the foam.

Chop the potatoes and place them in the boiling broth.

Make a fry: fry diced onion and grated carrots in vegetable oil. Add to soup.

When the soup is almost ready, add vermicelli and cook until fully cooked. Garnish the soup with herbs.

Delicious and unusual soup with noodles and croutons. This soup, in addition to noodles and potatoes, also contains processed cheese and croutons.

It's best to make your own croutons. To do this, simply cut the bread into small cubes, sprinkle with your favorite seasoning and place in the oven for 10-15 minutes at 180 degrees.

Ingredients:

• 2 processed cheese
• 50 g vermicelli
• 4 potatoes
• 100 g crackers
• 1 small carrot
• 1 small onion
• 30 g butter
• pepper
• greenery.

Preparation:

Cut the potatoes into small cubes and let them cook.

Prepare the fry. Grate the carrots on a fine grater, cut the onion into small cubes and fry in butter. Add to the pan.

Grate the cheese on a fine grater and add to the pan.

A few minutes before it’s ready, add vermicelli to the soup.

Before serving the dish, pour a few crackers into a bowl and garnish the dish with herbs.

Recipe for quick mushroom soup with potatoes and vermicelli. To prepare this soup, you can take any mushrooms. The soup tastes better with champignons.

Ingredients:

• 200 g mushrooms
• 4 potatoes
• 1 onion
• 50 g vermicelli
• pepper.

Preparation:

Peel the potatoes. Let it cook.

Fry mushrooms in vegetable oil.

Add chopped onions to the mushrooms. If desired, you can add grated carrots.

When the dish is almost ready, you need to add salt and pepper, add vermicelli and cook until done.

Very tasty soup with noodles and tomatoes. Fresh tomatoes are used to prepare it. If you suddenly don’t have tomatoes on hand, you can replace them with 1 glass of tomato juice or 2 tablespoons of tomato paste.

Ingredients:

• 4 potatoes
• 0.5 tbsp. vermicelli
• 3 tomatoes
• carrot
• pepper
• 1 tsp. Sahara.

Preparation:

Peel the potatoes, cut them and cook them.

Grate the carrots on a coarse grater, cut the onion into small cubes, and fry in vegetable oil. Grind the tomatoes through a sieve and add to the fry. Simmer for 5 minutes and then pour into the pan.

A few minutes before cooking, add vermicelli and cook until done.

Another soup recipe that can be prepared completely quickly and easily in a slow cooker. The beauty of dishes prepared in a slow cooker is that you just need to prepare all the ingredients and place them in the slow cooker.

Ingredients:

• 400 g potatoes
• 60 g vermicelli
• 1 onion
• 1 carrot
• 300 g mushrooms
• 1 bell pepper
• vegetable oil
• parsley
• salt and pepper.

Preparation:

To ensure that the mushrooms do not give too strong a taste, they should first be boiled in a large amount of water.

Prepare the dressing: finely chop the onion and pepper, grate the carrots. Fry in a frying pan or in a slow cooker. Add chopped mushrooms and herbs.

Cut the potatoes into thin slices.

Turn on the multicooker in “Soup” mode for 20 minutes. Pour hot water into it immediately. Add potatoes and bring to a boil.

Add dressing and noodles to the soup, let simmer for another 10 minutes. The soup is ready.

Cheese soups are all very delicate in taste. To prepare this soup, use hard cream cheeses. If desired, it is fashionable to replace hard cheese with processed cheese, but then the dish will lose its creamy taste.

Ingredients:

• 150 g hard cheese
• 300 g chicken fillet
• 3 potatoes
• 50 g vermicelli
• 1 carrot
• 1 onion
• pepper.

Preparation:

To make the soup more rich, you first need to cook the broth. Pour water over the chicken fillet and put on medium heat, cook for 30-40 minutes after boiling, adding salt and pepper.

Peel and cut the potatoes into small cubes, pour into the boiling broth.

To fry, cut the onion into small cubes, grate the carrots on a fine grater and fry in vegetable oil, add to the soup.

Grate the cheese on a fine grater and pour into the pan.

When the soup is almost ready, add vermicelli and cook until tender.

Garnish the dish with chopped dill.

A tasty and unusual soup for quick preparation. It includes instant noodles, sausages, potatoes, and greens. The soup has an unusual taste, as seasoning is added to it, which is found in instant noodles.

Ingredients:

• 3 packs of instant noodles
• 6 sausages
• 5 potatoes
• greenery
• seasoning.

Preparation:

Cut the potatoes into cubes and let them cook.

Cut the sausages into half rings; if desired, you can fry them in vegetable oil. Add to the pan.

5 minutes before it’s ready, add noodles, seasonings and chopped dill to the soup.

Bright summer soup with potatoes, vermicelli and bell pepper. Bell pepper adds color and an unusual, slightly sweet and slightly spicy taste to the soup. For cooking, you can use both red and yellow peppers, but it is not recommended to use green ones.

Ingredients:

• 250 g chicken fillet
• 4 potatoes
• 1 large red bell pepper
• 1 onion
• 0.5 cups vermicelli
• salt.

Preparation:

Cut the fillet into small cubes and cook. After boiling, collect the foam.

Peel the potatoes, cut into cubes and add to the pan.

Cut bell peppers and onions into small cubes. Lightly fry in vegetable oil.

When the potatoes are almost ready, add the fry and vermicelli to the pan. Cook until done.

This soup turns out very tasty and satisfying.

To make the dish more rich, first you need to prepare the meat broth: boil the meat with the addition of bay pepper, carrots and half an onion, then strain.

Ingredients:

• 400 g pork meat
• 6 potatoes
• 0.5 cups vermicelli
• 2 onions
• Bay leaf
• salt.

Preparation:

Chop the potatoes and add them to the boiling broth with meat.

Cut the onion into cubes and add to the soup.

Add vermicelli, bay leaf and salt.

Cook until fully cooked.

Hearty and unusual soup with melted cheese and champignons. To prepare this soup you will also need potatoes, vermicelli and onions.

In order for the mushrooms not to interrupt the taste of the other ingredients, they need to be boiled in a large amount of water until tender.

Ingredients:

• 5 potatoes
• 60 g vermicelli
• 200 g mushrooms
• 3 processed cheese
• 1 large onion
• pepper.

Preparation:

Chop the potatoes and let them cook.

Chop the pre-boiled mushrooms and fry them in vegetable oil along with chopped onions. Pour into soup.

Grate the cheese on a fine grater and pour into the pan.

Add vermicelli 5 minutes before cooking.

Hearty and healthy soup. To prepare meatballs, you can use minced meat of any preparation and from any meat that you like best. This soup won't take more than 30 minutes to prepare.

Ingredients:

• pasta or vermicelli
• 5 potatoes
• 1 onion
• 1 carrot
• greenery
• clove of garlic
• salt.

Preparation:

Cut the potatoes into cubes, the onion into cubes, and the carrots into small pieces.

Finely chop the greens and garlic.

Fry onions, carrots and garlic in a saucepan in vegetable oil.

Pour in water. Wait until the water boils, add the potatoes.

Form meatballs. Add to soup.

A few minutes before it's ready, add the vermicelli.

Light and tasty soup with potatoes, noodles and eggs. To prepare this soup, both chicken and quail eggs are used. Choose for yourself which eggs your soup will be with. In order to speed up the cooking process, the eggs can be boiled first.

Ingredients:

• 4 chicken (or 8 quail) eggs
• 4 potatoes
• 60 g vermicelli
• 1 large onion
• 2 liters chicken broth
• salt.

Preparation:

Peel and cut the potatoes into small cubes, pour into the broth and cook.

Finely chop the onion and fry lightly in vegetable oil. Add to soup. Add salt.

A couple of minutes before it's ready, add the vermicelli.

Peel the eggs, cut in half. Place 2 egg halves (chicken or 4 quail) in a serving bowl. Decorate with greens.

Today we will tell you how to prepare a light soup with pasta and potatoes. It turns out incredibly tasty and aromatic!

Pasta and Potato Soup Recipe

Ingredients:

• – 2 l;
• pasta – 190 g;
• potatoes – 185 g;
• small carrots – 45 g;
• white onion – 55 g;
• spices.

Preparation

Boil chicken broth in a saucepan over medium heat. Carefully throw in the potatoes, peeled, cut into equal small cubes and boil for 5 minutes, adding salt to taste. We process the onions and carrots, finely chop them and brown them in a small amount of heated refined vegetable oil. Add the pasta to the half-cooked potatoes, mix and after 10 minutes add the roasted vegetables. Cover the pan with a lid, let the potato and meatless pasta soup boil for another minute, and then turn it off and leave for 15 minutes.

Meat soup with pasta and potatoes

Ingredients:

• beef – 410 g;
• drinking water – 2 l;
• potatoes – 245 g;
• white onion – 105 g;
• vegetable oil;
• medium carrots – 40 g;
• spices;
• pasta – 90 g;
• parsley.

Preparation

Fill the pan with water, put it on the fire and bring it to a boil. Then lay out the meat, washed, processed and cut into pieces. Season with spices, remove the scum if necessary and cook the broth for about 2 hours, covering with a lid.

Peel the potatoes, chop them into cubes and add water. We process the onions and carrots, chop them and saute them in a frying pan in heated oil. Carefully remove the lid and lower the prepared potatoes into the prepared meat broth. Cook the ingredients for another 15 minutes, and then add the pasta and stir. After 5 minutes, add the vegetable frying, let the soup boil for 5 minutes and add chopped fresh herbs. Mix everything, boil the contents and leave the soup with pasta and potatoes covered for 30 minutes.

Chicken soup with pasta and potatoes

Ingredients:

• chicken breast – 610 g;
• water – 2 l;
• carrots and white onions – 55 g each;
• potatoes – 115 g;
• pasta - to taste;
• vegetable oil;
• fresh herbs;
• spices.

Preparation

Place the washed chicken in a pan filled with water, throw in the peeled whole onion and cook, descaling, for 55 minutes. We clean all vegetables in advance, rinse them and chop them. Sauté the onions and carrots in vegetable oil until golden brown. Remove the finished chicken from the broth and throw in the prepared potatoes. Then add pasta and roasted vegetables. Season the soup with spices, boil for 10 minutes, and then pour into bowls and sprinkle each serving with fresh chopped herbs.

Soup with meatballs, potatoes and pasta

Ingredients:

• minced meat – 410 g;
• onion – 185 g;
• drinking water – 3 l;
• potatoes – 490 g;
• carrots – 185 g;
• – 35 g;
• pasta – 55 g;
• fresh herbs;
• spices.

Preparation

Pour breadcrumbs into the minced meat, add salt and pepper and mix everything thoroughly with your hands. We form small even balls from the meat mass and place them on a special cutting board. Peel the onion and carrot, chop and brown in butter until golden brown. Cut the skin off the potatoes, chop them into cubes and carefully place them in boiling water. Boil for 15 minutes until soft, and then throw in the pasta and lay out the meatballs. At the very end, add the roasted vegetables to the soup, stir, season the dish with spices and add fresh chopped herbs. Boil the contents, remove the dishes from the stove, cover the soup with a lid and leave for 10 minutes.

There is hardly a single person who would not try soup with pasta and potatoes. But not everyone knows how to turn it into a real royal dish. Today we will reveal the secrets of this delicious soup and consider only the best recipes.

What do culinary experts tell you?

How to cook soup with pasta and potatoes? First of all, remember its main secret - it is important to follow the correct sequence of adding ingredients: first come the potatoes, then the sautéed vegetables, and finally the pasta.

You can safely add a variety of vegetables and herbs to this soup. The following products are considered the most successful options:

• carrot;
• bell peppers;
• zucchini;
• spinach;
• cauliflower and broccoli;
• garlic cloves, etc.

This soup with seafood - mussels and shrimp, as well as beans, processed cheese and green peas - tastes simply amazing.

Before we move on to recipes that will tell you step by step how to prepare pasta and potato soup, let's remember a few important nuances:

• To prevent the soup from turning into porridge, you need to strictly observe the proportions of pasta, since they greatly increase in volume during the cooking process;
• choose pasta made from durum wheat;
• You need to put them in the soup 5-7 minutes before the end of the cooking process.

Cooking chicken soup with pasta and potatoes

Tomato soup with potatoes and pasta is quite tasty. Its exquisite aroma will immediately gather all your household members in the kitchen.

Compound:

• 200 ml tomato juice;
• 3-4 potatoes;
• 2 onions;
• carrot;
• 200 g chicken fillet;
• 70 g pasta;
• 2 liters of filtered water;
• 2-3 laurel leaves;
• vegetable oil;
• salt;
• ground black pepper.

Preparation:

1. Since we are making a soup based on chicken fillet, we will not pre-boil the broth. The meat will have time to cook with all the other ingredients.
2. So, we wash the fillet, peel off the film from it and cut it into small cubes. Place the meat in the pan.
3. Peel the potatoes and cut them into cubes too.
4. We clean the vegetables, chop the onion into cubes, and grate the carrots.
5. Add potatoes to the chicken fillet and add water. Bring to a boil and cook for 10-15 minutes.
6. In the meantime, sauté the vegetables in vegetable oil for three minutes and pour the tomato juice into the frying pan. Season the roast with pepper and salt. Tip: if the juice is sour, add a little granulated sugar. Simmer everything together for five minutes.
7. Now it's time to add the pasta and tomato sauce.
8. Place the bay leaves into a saucepan, add pepper and salt.
9. Cook the soup for about five minutes and turn it off.
10. Let the soup sit under a closed lid for five minutes and we can serve it. If desired, add chopped herbs for flavor.

Delicious lunch for the whole family

Traditionally, many people prepare soup with pasta, potatoes, and meat. We will slightly modify the recipe and cook a delicious first course with minced meat. Try it - and you will definitely like it.

Compound:

• 4-5 potatoes;
• carrot;
• bulb;
• 100 g pasta;
• 200 g minced meat (pork or beef);
• vegetable oil;
• salt;
• blend of spices.

Preparation:

• Let's prepare the vegetables: peel and chop. Finely grate the carrots and chop the onion into cubes.
• First sauté the onion in vegetable oil, and then add the carrots to it.

• When the vegetables are thoroughly softened, add the minced meat to the pan. Fry everything together until done. A little trick: if the minced meat is a little dry, add a little water.

• Peel the potatoes, chop them into cubes, add water and let them cook.

• After 10 minutes, add pasta and minced meat with vegetables, salt and pepper the soup.
• Cook for five minutes and turn off the burner.
• Pour the finished soup into portions and sprinkle with chopped herbs.

And of course, we can’t ignore the meatball soup. Its delicate and rich taste will satisfy the gastronomic needs of even the pickiest gourmet.

Compound:

• 0.5 kg minced meat;
• 2-3 potatoes;
• 50 g pasta;
• bulb;
• carrot;
• 1 tsp. semolina;
• refined vegetable oil;
• salt;
• black peppercorns and ground;
• 2-3 laurel leaves;
• dried greens.

Preparation:

• Combine the minced meat with dried herbs, semolina, salt and pepper.
• We clean and chop the onion. Add a little onion to the minced meat. Stir it well.

• Place a saucepan of water on the stove and bring to a boil.
• At this time, sauté the onions and carrots in vegetable oil.
• We form meatballs by pinching off pieces of minced meat and rolling them into small balls. It is better to wet your hands with water.

• Place a pot of pepper, bay leaves and meatballs in a saucepan.
• As soon as foam begins to appear on the surface, remove it.
• Cook the meatballs for 7-10 minutes and add the chopped potatoes.
• Salt the dish and, if necessary, season with ground pepper.
• After 10 minutes, add pasta and sautéed vegetables to the pan.
• Cook for 5-7 minutes and turn off the burner.

Chicken noodle soup is very filling and tasty. A light broth, a little chicken, carrots, onions, potatoes and a little noodles is an excellent combination that will please almost everyone. This soup will appeal to both adults and children. Instead of vermicelli, you can use other pasta.

Ingredients

The amount of ingredients is indicated for a three-liter saucepan.

Preparation

First we need to cook the broth. I use chicken fillet for the broth, although, of course, broth is usually not cooked from fillet, because... it costs more, but gives less flavor and richness to the broth. However, I don’t really like too rich, fatty broth, and it’s much easier to work with fillet (you don’t have to clean it, there’s no waste left). If you want to cook a really rich chicken broth, then you should use a whole chicken or chicken; you need to cook it for 1.5-2 hours over low heat.

Bring to a boil over high heat, then reduce the heat to almost a minimum and cook for about 30 minutes, periodically skimming off the foam.

If you want you to get tasty meat, then you need to add salt as soon as it boils, and if you want you to get a beautiful broth, then you need to add salt at the end of cooking. When the water boils, it is advisable not to cover the pan with a lid, then the broth will be transparent.

After 3 minutes, add carrots to the onions, which are good for soup only when fried; simply boiled carrots are generally no good. Carrots only release color, flavor and vitamins when roasted. After another 3 minutes, remove the pan from the heat.

When the chicken is cooked, remove the pieces of meat from the broth. Cool them a little and cut them into medium-sized pieces.

Now you should salt the soup to taste and pepper (you can add bay leaf to taste). Cook for as long as indicated on the vermicelli package (about 5 minutes).

Chicken noodle soup is ready. Pour it into plates and sprinkle with herbs. Bon appetit!