This Hearty Vegetable-Tomato Rotini Soup is both light and filling flavor combination. Enjoy a big bowl alongside garlic bread and a salad or all on its own for a refreshing change and a meatless dinner.
Hearty Vegetable-Tomato Rotini Soup
One of the things I love about this soup is, you can leave the calories and the guilt behind. I grew up eating homemade vegetable soup year-round. It’s forever tasty but, it’s especially satisfying during garden season and 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.
Garden Fresh Flavors Satisfy Year-Round
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.
Other Tomato Soups You May Like To Try
Another family favorite is my Creamy Tomato Cheese Tortellini Soup and always comforting Vegetable Beef Soup. You may also like Fresh Tomato Soup from Spend With Pennies to use those sweet summer tomatoes when they come in with a vengeance.
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Helpful Kitchen Items:
Hearty Vegetable-Tomato Rotini Soup
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
- grated Parmesan and Chopped basil for serving [optional]
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
Melissa
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Janet says
I’m making this on this rainy day! Just checking – the 28 oz. can of tomato sauce, is that just plain tomato sauce like Hunts or Contadina? (have never seen that big a can), or do you mean like a pasta sauce like Ragu or Prego that is in a jar? Thanks!
Melissa says
I actually use a tomato sauce, yes. 2 (14 oz) cans will work perfectly. ☺
Sarah says
If I am freezing the soup, will the noodles get mushy and soak up all the broth?
Should I cook them seperately and let them cool completely before adding?
Melissa says
Great question Sarah, the important thing to do is not to overcook them the first time. If you cook the pasta just until al dente they should do fine when frozen. That said, just have some tomato juice or broth handy when you reheat in case you need to thin the broth a little.