2cupscooked chicken / diced sausage, shredded or diced
120gramspasta, preferably the tiny and quick-cooking kind
Salt and black/white pepper , to taste
Finely chopped spring onion, to garnish
Heat oil in a large pot over medium heat. Add in onion and carrot and sauté until onion has softened, about 2 minutes.
Add in stock, cover and bring to a boil.
Add in potato, cabbage and meat. Cover and bring to a boil. Reduce the heat down to low and simmer for 15 minutes.If you don't plan to serve the soup yet, you can stop here (i.e. turn off the heat). Just before serving, reheat the soup until boiling then follow the next 2 steps.
Add in the pasta and cook until pasta is cooked (timing depends on type of pasta used, follow the pasta package instructions).
Season with salt and pepper, garnish with chopped spring onion and serve immediately.
You can use whatever vegetables you like - I love adding baby spinach just before serving and let the heat of the soup wilt them.
You can use cooked or uncooked chicken. For uncooked meat and sausage, you may sauté it with the onion and carrots first before adding the stock to give it more flavour.
Minced meat can also be used. You can either sauté them with the onion or season them with salt and pepper and drop spoonfuls into the boiling stock to form meatballs.
Use tiny or quick-cooking pasta so that it will not absorb too much stock or make the stock too starchy. If you want to use regular pasta like macaroni, you may want to cook them separately in another pot of water until al dente, place them in serving bowls then scoop the soup over them.
If you are making this a camping meal, you can omit the oil, dump all the ingredients except pasta into boiling stock (use a stock cube for convenience). Cook until the vegetables are soft then add in the pasta to cook before serving. It will also be easier to cut the vegetables even smaller to shorten the cooking time.