Kid-Friendly Soup
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I’ve made this simple, comforting kid-friendly soup dozens of times on rushed weeknights and lazy weekends alike. It’s a mild, veggie-forward broth with soft potatoes, sweet carrots, playful pasta shapes, and a splash of tomato — everything a picky eater often says yes to. This recipe is quick, forgiving, and easy to customize so it becomes a regular in your family rotation. If you want more low-calorie, family-friendly ideas to rotate into your week, check this collection of low-calorie, high-protein soups for inspiration.
Why you’ll love this dish
This soup is designed for kids and busy parents. It’s mild but flavorful, uses pantry staples, and stretches well for leftovers. The soft vegetables are familiar to young palates, the little pasta shapes make meals playful, and the low-sodium broth keeps it healthier without sacrificing taste.
“My kids asked for seconds and even my picky toddler tried the celery — a small miracle. Cozy, simple, and quick.” — a family-tested note
Perfect occasions: weeknight dinners, packed-lunch thermos additions, or a simple post-playdate meal. It’s economical and great for introducing new textures gently.
How this recipe comes together
- Quick sauté to soften aromatics and build flavor.
- Simmer vegetables in vegetable broth until tender.
- Add diced tomatoes and pasta; cook until pasta is al dente.
- Finish with fresh parsley and a final seasoning check.
This overview prepares you for a straightforward 30–35 minute cook time with mostly hands-off simmering.
What you’ll need
- 4 cups vegetable broth (low-sodium recommended) — keeps sodium kid-friendly.
- 1 cup carrots, chopped — sweet and appealing to children.
- 1 cup celery, chopped — adds light crunch (softens when cooked).
- 1 cup potatoes, diced (Yukon Gold preferred for creaminess) — makes the soup hearty.
- 1 can diced tomatoes — adds bright, tangy depth.
- 1 teaspoon dried oregano — start with less if your kids are sensitive to herbs.
- Salt and pepper, to taste — add sparingly, adjust at the end.
- 1 cup small pasta (elbow, small shells, or fun shapes) — pick shapes your kids like.
- Fresh parsley, as needed — optional, adds freshness.
Substitutions and notes: Use gluten-free pasta if needed. Swap potatoes for sweet potato for extra sweetness and vitamin A. If you want a protein boost, stir in rinsed canned beans near the end — see similar ideas in this bean soup collection for pairing concepts.
Step-by-step instructions
Preparation
- Chop the carrots, celery, and potatoes into small, even pieces so they cook uniformly.
- Measure out broth and open the can of diced tomatoes.
Cooking
- In a medium pot over medium heat, add a tablespoon of oil (or a splash of broth) and sauté the carrots and celery for 3–4 minutes until they start to soften.
- Add the diced potatoes and oregano; stir to coat and cook 1–2 minutes.
- Pour in the 4 cups of vegetable broth and the can of diced tomatoes (including juices). Bring to a gentle boil.
- Reduce heat to a simmer, cover, and cook 10–12 minutes until the potatoes and carrots are tender.
- Add the pasta and simmer until the pasta is al dente (check package times; usually 8–10 minutes). Stir occasionally to prevent sticking.
- Season to taste with salt and pepper. Stir in chopped fresh parsley just before serving.
Serving
- Let the soup cool briefly before serving to children; test temperature.
- Serve in shallow bowls with a spoon. Offer grated Parmesan or a dab of butter for extra richness if your family likes it.
Best ways to enjoy it
Serve with crusty bread, grilled cheese, or toast cut into strips for dipping. For a fun kids’ meal, float a few shaped croutons or small cheese stars on top. If packing for a lunch thermos, keep pasta slightly undercooked so it doesn’t get too soft after reheating.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers and leave a little headroom. Note: pasta can become softer after freezing; consider freezing the soup without pasta and add fresh cooked pasta when reheating.
- Reheating: Gently warm on the stove over low-medium heat, adding a splash of broth or water if it seems thick. For microwave reheating, cover and heat in 30–45 second bursts, stirring between intervals to avoid hot spots.
- Food safety: Cool soup quickly by dividing into shallow containers before refrigerating and never leave perishable food out more than 2 hours.
Helpful cooking tips
- Cut vegetables small and even for consistent doneness.
- Use low-sodium broth so you control the final salt level. Kids’ palates are sensitive to salt, so taste and adjust at the end.
- If your children prefer smoother textures, briefly purée a portion and stir it back in for a creamier base.
- To keep pasta from getting mushy, cook it separately and add to bowls when serving — this also helps when freezing leftovers. For more make-ahead soups and ideas, this make-ahead soup guide has useful tips that translate well.
Creative twists
- Add shredded chicken or white beans for extra protein.
- Swap in sweet potato or butternut squash for a sweeter profile.
- Stir in a handful of spinach at the end for a green boost — it wilts quickly.
- Make it Italian-style: use basil instead of oregano and finish with a sprinkle of Parmesan.
- For a creamy version, stir in a few tablespoons of plain yogurt or a splash of cream at the end (off heat) to avoid curdling.
Helpful answers
Q: How long does this soup take from start to finish?
A: About 30–35 minutes total: 10 minutes prep and 20–25 minutes cooking, depending on pasta cooking time.
Q: Can I make this dairy-free or gluten-free?
A: Yes. Use gluten-free pasta and avoid adding cheese or cream. The base is vegetable broth and vegetables, so it’s naturally dairy-free.
Q: Will the pasta soak up all the liquid if refrigerated?
A: Yes—pasta absorbs broth over time. To avoid a gummy texture, store pasta separately or slightly undercook it and finish cooking when reheating.
Q: Is this soup good for toddlers who dislike chunks?
A: Absolutely. You can mash or lightly purée part of the soup to create a smooth, spoon-friendly texture while keeping some chunks for variety.
Conclusion
If you want more family-tested recipes and variations, this roundup of easy kid-friendly soups and stews is full of ideas to keep weeknight dinners interesting. For broader inspiration and kid-approved crowd-pleasers, check these 20 kid-friendly soup recipes that cover everything from broths to creamy bowls. And if you’d like a heartier, vegetable-and-pasta mash-up with a healthy spin, take a look at this minestrone soup recipe for techniques you can borrow (like adding greens at the end).
Vegetable Pasta Soup
Ingredients
Method
- Chop the carrots, celery, and potatoes into small, even pieces so they cook uniformly.
- Measure out broth and open the can of diced tomatoes.
- In a medium pot over medium heat, add a tablespoon of oil (or a splash of broth) and sauté the carrots and celery for 3–4 minutes until they start to soften.
- Add the diced potatoes and oregano; stir to coat and cook for 1–2 minutes.
- Pour in the vegetable broth and the can of diced tomatoes (including juices). Bring to a gentle boil.
- Reduce heat to a simmer, cover, and cook for 10–12 minutes until the potatoes and carrots are tender.
- Add the pasta and simmer until the pasta is al dente (check package times; usually 8–10 minutes). Stir occasionally to prevent sticking.
- Season to taste with salt and pepper. Stir in chopped fresh parsley just before serving.
- Let the soup cool briefly before serving to children; test temperature.
- Serve in shallow bowls with a spoon. Offer grated Parmesan or a dab of butter for extra richness if your family likes it.
