Sweet milk soup with pasta and raisins, also known as Milchsuppe in German. Popular amongst kids and adults alike, it’s a tasty alternative to porridge for breakfast, a comforting soup for lunch during the colder seasons, or a delicious dessert. Budget-friendly, quick and easy!
Why you’ll love this easy milk soup
- Budget-friendly: 6 affordable, staple ingredients is all you need.
- Versatile dish: Enjoy this sweet soup for breakfast, lunch, or dessert. It’s a great lazy Sunday dinner option in our house!
- Kid-friendly: A great alternative to a hearty soup – kids love this sweet and creamy flavor.
Milk – Whole milk gives the soup a rich creamy taste but you can also use skim milk or plant-based options including coconut milk, soy, or oat milk.
Sugar – Granulated sugar works best but you can also use natural sweeteners such as honey, stevia, or, maple syrup.
Pasta – Use any pasta shape you like but smaller ones such as macaroni, fusilli, or farfalle work best. Use fun animal shapes for the kids. You can also use egg noodles or make drop noodles such as Spätzle.
Vanilla – Vanilla extract, paste, or fresh beans add the best flavor but you can also use vanilla essence.
Raisins – Dried fruit such as raisins or sultanas add extra sweetness. They plump up nicely and give the creamy soup a unique texture.
Salt – Fine sea or table salt rounds out the flavors.
- Cream: Add a dollop of heavy cream to the milk for some extra richness.
- Fruit: Add diced apples or berries for a fruity burst.
- Cinnamon: Sprinkle cinnamon on top to add some extra warmth.
- Go nuts: Garnish with chopped nuts like almonds or walnuts for added crunch.
- Bread soup: Swap the pasta with some stale bread (white works best) to make a classic sweet bread soup.
How to make creamy milk soup with pasta
- In a large pot, combine whole milk, sugar, and a pinch of salt.
- Bring to a gentle simmer, then add dried fusilli pasta, vanilla, and raisins to the hot milk.
- Cook until the pasta is al dente, stirring occasionally.
- Remove from heat, let it rest for a few minutes, and serve the warm pasta soup.
- Low heat: Maintain low to medium heat to avoid boiling and achieve a creamy consistency.
- Taste before serving: adjust sugar or vanilla to suit your sweetness preference.
- Skim off the skin that forms on top of the soup with a ladle if you don’t like eating it.
If stored in an airtight container in the fridge the sweet soup lasts up to 3 days.
Yes, you can. Remove the skin at the top and reheat it on a low until fully heated through. Add more milk if needed.
No, in contrast to this sweet creamy soup with pasta, Polish milk soup called zupa mleczna is one of the most common savory milk vegetable soups. Commonly featuring ingredients like potatoes, green onions, bay leaf, and sometimes chicken breast, this hearty dish is a popular savory milk soup.
Creamy Milk Soup with Pasta
- 4 cups whole milk
- 1/4 cup granulated sugar
- 1 pinch salt
- 1 cinnamon stick
- 1 cup dried macaroni pasta
- 1/4 cup raisins optional
- 1 tsp vanilla extract
- In a large soup pot, combine the whole milk, and sugar with a pinch of salt. Add the cinnamon stick.4 cups whole milk, 1/4 cup granulated sugar, 1 pinch salt, 1 cinnamon stick
- Bring everything to a gentle simmer, then add dried fusilli pasta, vanilla, and raisins to the hot milk.1 cup dried macaroni pasta, 1 tsp vanilla extract, 1/4 cup raisins
- Cook until the pasta is al dente, stirring occasionally to prevent the bottom from burning.
- Remove the milk soup from the heat and let it rest for a few minutes to cool slightly. Serve while warm and enjoy!