If you love quick, simple and delicious breakfasts, give this comforting, 15 minutes milk soup with pasta a try! It will soon become your favorite way to serve breakfast.
Milk soup with pasta
The milk soup is a common recipe among Poles, Lithuanians, Ukrainians, and Russians but it’s also considered a traditional dish in Germany too. Milk soup with pasta can be served as breakfast, a light vegetarian dinner or even as dessert or snack.
Any type of pasta can be used to make this delicious and easy milk soup, from spaghetti to noodles, fusilli, macaroni (any shape), penne or conchiglie (shells) etc For this time we used shell macaroni to make our milk soup recipe but we like diversity so it’s always a different kind of pasta.
My daughter simply loves this milk soup! She prefers it as a dinner but sometimes she asks for pasta with milk 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 my favorites are elbow or shell macaroni.
If you have kids and have never tried this recipe, don’t wait any longer, just give this milk soup a try! They’ll absolutely love it! I for one, was skeptical when my mom introduced us to it but I 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 add our own 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 after boiling the pasta in milk and sprinkle some dry 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.
- 33 oz milk
- 1/2 lbs pasta of choice
- 1 spoon vanilla sugar
- 1.75 oz sugar
- handful of walnuts (grounded or roughly chopped)
- pinch of cinnamon powder per bowl
- 1/2 teaspoon lemon zest per saucepan
You will also need:
- medium saucepan
- Boil pasta as instructed on the box (most of them take up to 8 minutes to boil)
- Meanwhile boil milk with sugar and add vanilla sugar at the end
- When pasta is done, strain and add to the milk soup. Discard the water first.
- Boil for 5 more minutes
- When almost done, add the lemon zest
- Pour into bowls with a ladle and sprinkle walnuts and cinnamon as preferred
Use skim milk if you like to cut back on calories. Any type of nuts work but I recommend walnuts for the special flavor that complements the other ingredients.