Simple Spring Cabbage & Bacon Soup Pasta

A light soup combined with the rich flavor of butter is so delicious So I decided to add some filling pasta.If you raise the heat too high the soup will boil off, so only keep the heat at about medium so that the soup simmers gently. Since you want to enjoy this delicious soup until the very last bite, adjust the seasoning with salt. For 1 serving. Recipe by Necchan

This is a simple past with a light but flavorful sauce. Sweet spring cabbage is surprisingly nice with pasta (regular cabbage is delicious as well!). The pasta is cooked right along with the cabbage and bacon which infuses it with extra flavor and brings out the natural sweetness of the cabbage.You only need one pot to cook and takes no longer than 15-20 minutes! Make sure you don't put in too much pasta or the flavor will be pretty thin.

I tried making a soup pasta with emphasis on the soup, featuring seasonal sweet onions, spring cabbage, carrots, bacon, wieners, and pasta.The soup is the main draw here, so I only used a little pasta.Use as much pasta you like.I used short pasta, but you could also use spaghetti broken in half, macaroni, penne, or whatever type of pasta you like.Use as much consommé you like. Recipe by Kaorink

I really love pasta and tend to make a lot of different kinds. This time I tried coming up with a recipe where I could just throw in any ingredients I had lying around for when I get peckish at night.You can use any vegetables that you have in your fridge for this recipe Feel free to boil the cabbage along with the pasta. I always add some black pepper at the end. Recipe by Renmoko

I wanted to enjoy a generous portion of spring cabbage since I had a lot lying around so I came up with the soup! The umami of the bacon, the sweetness of the cabbage and the miso are a perfect match!The big eaters in my family love this!The umami of the bacon and miso combined is really delicious. For 4 servings. Recipe by Wa-chan

I figured if I changed broccolini pasta into a spring cabbage pasta, I could use up some of my homegrown cabbage. I tried using more soup than when making broccolini pasta.If you don't have cabbage, it's fine with just the clams.If you make the soup while boiling the pasta and time it just right, you can enjoy this while it's still hot. Recipe by Riki shokudou

I made this because I thought that I could make pasta with Chinese cabbage.This fills you up, so you can reduce the amount of pasta to 80 g if you'd like.If you add too much ponzu, it will mask the flavor of the soup completely.Add in mushrooms if you'd like. The top photo is without shimeji mushrooms. Recipe by Momokito

I made this on a cold day when I decided to make soup!I don't have anything in particular, just be careful not to let it boil once you've added milk. Recipe by Emi3015

This soup is quite hearty, it's thick and fills up your belly....the taste buds are happy too. 🥓

I tried using milk to make a cream pasta that I had eaten at a restaurant once at home.It's fine to just give the shrimps a quick stir-fry.If you don't like garlic, feel free to omit it from the recipe, it will still taste delicious. Recipe by peeweemie

The recipe isn't difficult or time-consuming and I prepare this whenever I'm hungry.I posted this because the crispy texture of pan-fried bacon goes very well with the soup.Lentil soup is common in India, but adding bacon was my own idea.・I recommend to thicken the soup. The consistency should be when the soup easily slips off the spoon. Adjust in Step 8 with water.・As the spices are mild, it can be enjoyed by anyone.・A healthy soup with lots of lentils and a little oil. Recipe by Plabar

I leaned this recipe from my friend, and she learned it from her friend. It's really easy but delicious!!This is my preference, but soft pasta absorbs more flavor and it tastes more delicious The soup will thicken as you simmer it, and it will be tasty.It's also delicious to add chicken or salmon to your liking.Black pepper gives the pasta a nice kick that a grown-up palate would enjoy. Recipe by Aporo100gou

This is a kind of pasta that's quite popular in Japan and often served in restaurants. It's surprisingly easy to make so I make it regularly at home.Thickly sliced bacon is the best! Work quickly once you've added the spinach. For 2 servings. Recipe by Mo-ri-zu

In The Netherlands we have a meal called boerenkoolstamppot which is made with potatos, curly kale and often also smoked bacon. The combo of bacon and curly kale goes really well so I decided to use the two ingredients as a base for a great tasting pasta.

I made this soup because I love soy milk, and I had leftover Chinese cabbage. It's also delicious if you use wiener sausage instead of bacon. If you like, it's tasty with grated ginger added too!Stir-fry the Chinese cabbage and enoki mushrooms well and they will become creamy and mild. After adding the soy milk, adjust the flavor by gradually adding a little salt or soy sauce (or mentsuyu). I strongly recommend sprinkling the green onions and pepper at the end, because the soup will taste even better! Add ginger to taste. Recipe by Yuripi0309

I wanted to make a creamy pasta that didn't use any cream.Cook the bacon on low heat to render the fat.Boiling the spaghetti in salt water increases its flavor. For 2 people. Recipe by Ayuna

Whenever I make soup, there's always leftovers so we prepare this soup pasta dish the next night.Cook the spaghetti before adding it to the soup.Work quickly when coating the pasta with the soup in Step 3, and transfer it to the serving dish as soon as you can. Recipe by Sakusumi mama

I was selected to become a product tester for a brand of vegetable juice that contains 20 vegetables. I used three of those - celery, carrot and mitsuba - to make the celery soup that we've been enjoying in our house for about 15 years.Use 1 large or 2 small soup stock cubes.Don't cook the soup for too long after adding the celery, in order to fully enjoy its flavor.You could use the celery leaves instead of the mitsuba. For 4 servings. Recipe by Cha-miru

A long time ago, my friend told me about this recipe. Since then, I've modified it to my liking. Recipe by Raby

Just like the canned stuff....only better!

I gave a little twist to my simple spaghetti dish by using penne.Penne takes a bit longer to cook (13-14 minutes) than regular spaghetti (7 minutes), so it may be best to start sautéing the ingredients after the penne is added to the boiling water.Season well with salt and pepper. Recipe by Mokugetuayame

I wanted to use up the seafood mix that I had been storing in my freezer. It was quite a cold day so I made pasta in soup.Please boil the pasta for 1 minute less than instructed on the packet.Please try using seafood mix that contains Manila clams. It'll give the soup a completely different kind of deliciousness. Recipe by Orange Day

There's a spaghetti soup dish served at pasta restaurant chain called Goemon in Japan. I saw on TV that the secret ingredient was miso, and wondered if I could easily make this at home. I gave it a shot using what was in the refrigerator.If you don't have a 800 W microwave, then increase the microwave time while observing carefully. Heat it for about 2 minutes if the setting is at 600 W. Since you will be simmering the vegetables later you don't need to fully cook them through. Use whatever you have left in your refrigerator for the vegetables, such as carrots and cabbage. I also think it would go well with seafood such as salmon and scallops. Recipe by Moyashitamanegi

Tastes just like cheeseburgers!! I'm going to add more bacon and less mustard next time though :)

Taste Great with Three Cheese Buttermilk Biscuits :)

Great flavor. It's like Split pea soup has an older, more sophisticated sibling lol.

Craving some warm comfort food after a cold wet snow day. Just hits the spot.

A delicious soup.