Chop the cabbage into slightly wide, long strips.
Chop the onions into slightly thick slices and the carrots into thick matchsticks. Cut the bacon into strips, and diagonally slice the wieners.
Fill a frying pan with a suitable amount of water (not listed), and all add of the above ingredients except for the cabbage. Cook over medium heat.
Once it comes to a boil, add the cabbage and consommé. Simmer over low heat, occasionally skimming any scum. Once the ingredients have cooked through, turn off the heat.
Before serving, turn on the heat again and add the pasta. Simmer while taking into account the time the pasta needs to boil.
Season with salt and pepper to taste, and it's complete.
Today I used short pasta (1.6 mm, boiled for 8 minutes).
These are the thick slices of bacon I used (they're conveniently cut into small sizes).
Story Behind this Recipe
I tried making a soup pasta with emphasis on the soup, featuring seasonal sweet onions, spring cabbage, carrots, bacon, wieners, and pasta.
The soup is the main draw here, so I only used a little pasta. Use as much pasta you like. I used short pasta, but you could also use spaghetti broken in half, macaroni, penne, or whatever type of pasta you like. Use as much consommé you like.