If you love quick, simple and delicious breakfasts, give this comforting, 15 minutes milk soup with pasta recipe a try at your next breakfast.
Milk soup with pasta
The milk soup with pasta is a common recipe among Poles, Lithuanians, Ukrainians, and Russians but it’s also considered a traditional dish in Germany. It can be served as breakfast, a meatless meal or dessert. Any type of pasta can be used to make this delicious and easy milk pasta soup, from spaghetti to noodles, fusilli, macaroni (any shape), penne etc
My daughter simply loves this milk soup with pasta recipe; she prefers it as a dinner but sometimes she asks for the milk soup in the morning too. And since it only takes minutes to make it even when I’m half awake, I’m happy to satisfy her cravings. I normally use vermicelli pasta for the breakfast recipe as they boil faster (thank God she’s that easy to please!) and for dinner I like to use elbow or shell macaroni.
If you have kids and have never tried this recipe, don’t wait any longer, just give this milk soup with pasta a try. They’ll love it. I know I was skeptical when my mom introduced us to it but we quickly came to love it and make it a weekly dish (sometimes often, it’s all up to my daughter). It’s a very filling recipe and although is considered a “kids recipe”, adults will love it too.
Although the original recipe only calls for milk, pasta and sugar, we like to give it a little twist by adding some walnuts, grounded or roughly chopped and a dash of cinnamon powder. We also like to add a bit of vanilla sugar when boiling the pasta in milk and some lemon zest. You are always welcome to use any type of nuts but I found that no other nuts will taste as good as walnuts in this soup.
- 1 l = 33 oz milk
- 250 g = 1/2 lbs pasta of choice
- 1 spoon vanilla sugar
- 50 g = 1/8 lbs sugar
- handful of walnuts (grounded or roughly chopped)
- dash of cinnamon per bowl
- teaspoon lemon zest
- Boil pasta as instructed on the box (most of them take up to 8 minutes to boil)
- Meanwhile boil milk with sugar and vanilla sugar
- When pasta is done strain and add the pasta to the milk soup
- Boil for 5 more minutes
- When almost done, add the lemon zest
- Pour into bowls and sprinkle walnuts and cinnamon as preffered
- Use skim milk if you like to cut down the calories
- Use any type of nuts you like but I recommend walnuts for the special flavor which complements the other ingredients