To avoid leftover ingredients after Tet, I used up some spare pork ribs, kohlrabi, and carrots to make a delicious pot of pasta soup.

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

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

Simple and saturating soup.

Feeds way more than 6, by the way!

I recreated a unique soup pasta dish served at my favorite pasta restaurant!This has lots of soup which you can enjoy to the last drop. Recipe by Akki-&momo

My own recipe to make use of leftover minestrone soup.You can also use some short pasta.Add puréed tomatoes or tomato juice if it tastes too bland.This dish is also amazing made with warm soup. Recipe by Yuuyuu0221

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

I've been making this soup for my kids since they were babies to introduce them to vegetables, and it's always been one of their favorites. As they grew up and invited friends over, they would devour it and could eat up to three bowls if there was enough. This continued into their teenage years and now into adulthood. I'm sure you'll love having the recipe.

Hello, I chose to cook this recipe because it is very traditional in Mexican families, including mine. It's very delicious and quick to make. I hope you like it.

I made this soup for my contribution to the family Christmas dinner. The recipe I was using as a guideline called for the parmesan to be added while the soup was cooking, but since one of my family members is vegan, I decided to serve it on the side so those who wanted it could add it to their own. I didn't measure oil, herbs, or salt, amounts are estimates. Feel free to adjust as you need to.

I wanted to eat a light soup with lots of pasta in it.You can garnish this with grated or shredded cheese to taste. Recipe by Hatto