Hearty Vegetable-Tomato Rotini Soup

Hearty Vegetable-Tomato Rotini Soup – This soup is both light and hearty a most unusual combination. You can make this soup and leave the calories and the guilt behind.  I grew up eating homemade vegetable soup year-round.  Forever tasty but, it’s especially satisfying during cold weather.  My Dad has always been one to plant a garden, and canning and freezing vegetables in the summer for winter meals was normal routine.  I suppose it wasn’t until I became an adult that I realized what a healthful meal we were enjoying.

Fresh from the garden, wholesome goodness in the dead of winter.  Superb.  This vegetable-tomato rotini soup is a way to keep things simple but filling and nutritious, too.  I’ve included both the stovetop and slow cooker versions for your convenience, depending on what works best for your family.  It’s a one pot meal, and with a side of crusty garlic bread, or if time permits, a gooey grilled cheese sandwich, it’s a family pleasing feast.

Ingredients you’ll need:
2 large carrots, peeled and sliced
1 medium sweet onion, diced
2 celery ribs, sliced
olive oil
salt and black pepper to taste
4 clove garlic, minced
2 [14.5] oz can Italian seasoned diced tomatoes
3 [14] oz can low sodium chicken broth
1 [28] oz can tomato sauce
2 bay leaves
1 Tbsp sugar
2 tsp Mediterranean Herb seasoning [i.e. McCormick’s Perfect Pinch] or dry Italian seasoning
1/4-1/2 tsp crushed red pepper flakes, or to taste
2 cups dry rotini pasta
Toppings: [optional] grated Parmesan cheese
chopped fresh basil

Directions: 
Stovetop method:
In a heavy bottomed pot or dutch oven, cook the carrot, onion and celery in a couple of drizzles of olive oil.  Season with salt and black pepper to your taste.  Cook for 5-7 minutes until the vegetables are beginning to soften and brown.  Add the garlic and saute for another minute.

Add the remaining ingredients and seasonings to the pot, reserving the pasta to add at the end of cooking.  Bring to a boil.  Cover and reduce the heat to low.  Simmer for 30 minutes.  Uncover, adjust the seasonings if needed, and add the pasta.  Replace the cover and continue to cook for an additional 15 minutes or until the pasta is al dente.

Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired. Yield: 8 servings

Slow Cooker method:
In a skillet over medium-high heat, cook the carrot, onion and celery in a couple of drizzles of olive oil.  Season with salt and black pepper to your taste.  Cook for 5-7 minutes until the vegetables are beginning to soften and brown.  Add the garlic and saute for another minute.
Add the cooked vegetables to the slow cooker with the remaining ingredients and seasonings, reserving the pasta to add at the end of cooking.  Stir well.  Cover and cook on low for 6-8 hours.
Uncover, increase the slow cooker to the high setting and add the pasta.  Replace the cover and simmer on high for an additional 20 minutes or until the pasta is al dente.  [tip: If using cooked pasta, cook until the pasta is heated through]  Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.  Yield: 8 servings

Cook’s note:
The rotini pasta acts as a natural thickener for the soup.  The soup can be further thickened at the end of cooking using tomato paste, if desired.

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Helpful Kitchen Items: 

• 6 Quart Dutch Oven
• Soup Bowls
• Soup Spoons
• Vegetable Chopper 

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Hearty Vegetable-Tomato Rotini Soup

Servings: 8

Author: Melissa Sperka

Ingredients

• 2 large carrots peeled and sliced
• 1 medium sweet onion diced
• 2 celery ribs sliced
• olive oil
• salt and black pepper to taste
• 4 clove garlic minced
• 2 [14.5] oz can Italian seasoned diced tomatoes
• 3 [14] oz can low sodium chicken broth
• 1 [28] oz can tomato sauce
• 2 bay leaves
• 1 Tbsp sugar
• 2 tsp Mediterranean Herb seasoning [i.e. McCormick's Perfect Pinch] or dry Italian seasoning
• 1/4-1/2 tsp crushed red pepper flakes or to taste
• 2 cups dry rotini pasta
• Toppings: [optional]
• grated Parmesan cheese
• chopped fresh basil

Instructions

• Stovetop method: In a heavy bottomed pot or dutch oven, cook the carrot, onion and celery in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables are beginning to soften and brown. Add the garlic and saute for another minute.
• Add the remaining ingredients and seasonings to the pot, reserving the pasta to add at the end of cooking. Bring to a boil.
• Cover and reduce the heat to low. Simmer for 30 minutes.
• Uncover, adjust the seasonings if needed, and add the pasta.
• Replace the lid and continue to cook for an additional 15 minutes or until the pasta is al dente.
• Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.
• Slow Cooker method: In a skillet over medium-high heat, cook the carrot, onion and celery in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables are beginning to soften and brown. Add the garlic and saute for another minute.
• Add the cooked vegetables to the slow cooker with the remaining ingredients and seasonings, reserving the pasta to add at the end of cooking. Stir well.
• Cover and cook on low for 6-8 hours.
• Uncover, increase the slow cooker to the high setting and add the pasta.
• Replace the lid and simmer on high for an additional 20 minutes or until the pasta is al dente. [tip: If using cooked pasta, cook until the pasta is heated through]
• Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.

Notes

The rotini pasta acts as a natural thickener for the soup. The soup can be further thickened at the end of cooking using tomato paste, if desired.

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