Here is an idea that I regularly make every year for Halloween. It is hilariously fun to make, incidentally is also nutritious and delicious. It is a good way to sneak fresh vegetables of any kind into the soup. Even the most picky kids will love it.
I use Dashi style Broth because is tasty and clear. Also the BLACK pasta is plant based and colored with Charcoal. If your kids are super tasters you can definitely use Squid Ink.

Preparation time2 Hours
Rest time30 Minutes
Cooking time5 Minutes
CuisineItalian

Ingredients for each portion

I typically have each kid carve their own carrot and make their own pasta, way more fun.

1Large carrot
2 tablespoonssweet peas, frozen or canned (drained)
2 tablespoonssweet corn, frozen or canned (drained)
¹/₄ cupgreen beans, frozen or canned (drained)

For Dashi broth

3 cupswater
¹/₂ ouncekombu seaweed (dry kelp, about 10″ square)
¹/₂ cupbonito (flakes, dry)

Pasta dough

¹/₂ cupsemolina (flour)
¹/₂ cupall-purpose flour
1 tablespooncharcoal flour (food graded coconut charcoal or bamboo)
water as needed
1 pinchsalt

Tools needed

Not mandatory but the cookie cutter will help make better shapes

1 Cooking String cookie cutter 2″ round

How to make Dashi

Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu Sprinkle katsuo bushi / Bonito flake over liquid; let stand 3 minutes and, if necessary, stir to make them sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl. Reserve the flake for rice with soy-glazed bonito flakes and sesame seeds.
The broth will be clear. Separate about 2 Cups of the broth and place it in a smaller pot. Bring to boil and add the noodles. Cook a few minutes until “al dente”
NOTE: you can find all the ingredients in the Asian section at your favorite grocery store

Pasta dough

Mix flours and create a well, add the charcoa and salt in the center. Slowly incorporate water. You will need enough warm water to create a cohesive dough not too soft. The key here is to knead the dough until it is smooth about 10 min. Cover with an inverted bowl and rest 30 min.

Vegetables prepareation

Peel carrots and trim the tops, cut in slices.
Place the carrots on a cutting board and cut two short vertical lines into the tops of each carrot, about ¼ inch from one another; the cuts should go about ⅓ of the way through the carrots’ diameters and should extend the length of the carrots
Next make two diagonal cuts into the tops of the carrots that intersect the first two cuts, creating long, triangle-shaped strips that, when removed, create pumpkin shapes when you look at cross-sections of the carrots
You have to pre cook the vegetables since they will be just placed in the warm soup. If you cook them in the broth, chances are that the broth won’t be so clear anymore. Same thing for the pasta. Has to be cooked separately.
I steamed the vegetables. Not too much, or they will not retain the crunch: 10 minutes for “al dente” . Set aside.
I typically do not add salt for kids the broth will have enough natural salinity .