Alphabet Soup
A simple, veggie-packed Alphabet Soup made with tiny pasta, soft vegetables, and a gentle tomato base. Kid-friendly, comforting, and easy to customise.
Servings: 8 servings
Calories: 117kcal
Ingredients
- 1 Tablespoon olive oil (or butter)
- 1 small onion finely diced (or grated if serving very cautious eaters)
- 1-2 carrots finely diced or grated
- 1 stalk celery finely diced (optional but adds great flavour)
- 1 small potato peeled + finely diced (helps create natural thickness)
- 1 clove garlic crushed
- 1 can crushed tomatoes (400g / 14oz)
- 4 cups chicken stock/broth or vegetable stock
- ½ cup alphabet pasta or any tiny pasta shape, risoni for example
- 1 cup peas and corn frozen
- Salt + Pepper To taste for adults and older childrren
Optional Add Ins
- cooked shredded chicken
- cooked minced beef
- white beans
Instructions
- Sauté the veggiesHeat the oil or butter in a large pot. Add onion, carrot, celery, and potato. Cook for 5–6 minutes, until softened. Keep the heat gentle to avoid browning — kids tend to prefer the milder flavour.
- Stir in the garlic and cook for 30 seconds.
- Add the crushed tomatoes and stock. Stir to combine. Bring the soup to a simmer.Simmer until soft
- Reduce heat and simmer 10 minutes, or until all the vegetables are very soft.Option: For a smoother texture, mash lightly with a potato masher.
- Stir in the alphabet pasta and cook for 6–8 minutes, or until tender. Stir regularly so it doesn’t stick to the bottom.
- Add frozen peas or corn and cook for 2 minutes more.
- Season for adults if neededKeep babies’ and toddlers’ portions low-sodium. Adults can season at the table.Serve warmThe pasta will continue to thicken the soup as it sits — add a splash of water or stock when reheating.
Notes
- Grate the onion or carrot for a smoother soup toddlers find easier to manage.
- Cut veggies small — they soften quicker and blend into the broth.
- Stir the pasta regularly so it doesn’t settle at the bottom.
- Add extra stock when reheating — the pasta absorbs liquid as it sits.
- For a protein boost: add shredded chicken, cooked mince, white beans, or baked meatballs.
- Season adult servings separately so babies and toddlers stay low-sodium.
- This soup is lovely with a little grated cheese in the bottom of the bowl, or a good sprinkling of parmesan cheese on the top.
- Onion, carrot, celery — the classic soup trio for flavour. Grating the onion or carrot makes the texture extra smooth for younger eaters.
- Potato — helps naturally thicken the broth without needing cream or flour. Try sweet potato it adds a little extra sweetness while still thickening.
- Crushed tomatoes — add richness and colour; swap for diced tomatoes if needed.
- Chicken or vegetable stock — choose low-sodium if cooking for babies or toddlers.
- Alphabet pasta — any small pasta works: stars, orzo/risoni, tiny shells, or mini macaroni.
- Frozen peas & corn — easy veggie boosters that cook in under 2 minutes.
- Optional proteins — shredded chicken, cooked mince, white beans, or baked mini meatballs.
- Salt & pepper — add only to adult servings (babies under 12 months should avoid added salt).
Nutrition
Serving: 1serving | Calories: 117kcal | Carbohydrates: 18g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 138mg | Potassium: 347mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3069IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 1mg