Creamy Milk Soup with Pasta
Sweet milk soup with pasta and raisins. It makes a comforting breakfast, lunch, or dessert. Budget-friendly, made with staple ingredients only!
Servings: 4 servings
Calories: 322kcal
Ingredients
- 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
Instructions
- 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!
Notes
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.
Storage: If stored in an airtight container in the fridge the milk soup lasts up to 3 days. Remove the skin at the top and reheat it on a low until fully heated through. Add more milk if needed.
Nutrition
Calories: 322kcal | Carbohydrates: 51g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 107mg | Potassium: 501mg | Fiber: 1g | Sugar: 25g | Vitamin A: 395IU | Vitamin C: 0.5mg | Calcium: 308mg | Iron: 1mg
