Vegetable Tomato Rotini Soup

This 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.

Easy Vegetable Tomato Rotini Soup

One of the things I love about this soup is, you can leave the calories and the guilt behind. How to make Hearty Vegetable Tomato Rotini Soup: (Scroll down for full printable recipe.)

• Stovetop Method: Cook the carrot, onion and celery in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook until the vegetables are beginning to soften and brown. Add the garlic and saute for another minute.
• Combine – Add the remaining ingredients and seasonings to the pot reserving the pasta to add at the end of cooking. Bring to a boil.
• Cook – Cover and reduce the heat to low. Simmer for 30 minutes.
• Add Pasta – Uncover, adjust the seasonings if needed, and add the rotini.
• Finish – 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.
• Lock the Lid in Place – Cover and cook on low for 6-8 hours.
• Add Pasta – 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.

How to Make the BEST Hearty Vegetable Tomato Rotini Soup

• Ingredients you’ll need to make homemade Vegetable Tomato Rotini Soup: Rotini, carrots, onion, celery, olive oil, salt and black pepper, garlic, Italian seasoned diced tomatoes, low sodium chicken broth, tomato sauce, bay leaves, sugar, Mediterranean Herb seasoning i.e. McCormick’s Perfect Pinch or dry Italian seasoning, crushed red pepper flakes.
• Kitchen tools you’ll need: Large pot or Dutch oven, measuring cups and spoons, sharp knife and cutting board.
• 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. 
• You could use a different pasta in this recipe. A long tubular pasta like ziti or penne would work.
• Serve this one pot meal with a side of crusty garlic bread or if time permits, a gooey sheet pan grilled cheese sandwich for a family pleasing feast.
• Store Hearty Vegetable Tomato Rotini Soup chilled in the refrigerator for up to 3 days.
• Reheat in single servings in the microwave or in a saucepan over medium heat.
• You can freeze this soup for up to 2 months. Thaw overnight in the refrigerator.

More Easy Soup Recipes to Make

• Another family favorite is my Creamy Tomato Cheese Tortellini Soup.
• Comforting Vegetable Beef Soup.
• Fresh Tomato Soup from Spend With Pennies.

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Helpful Kitchen Items:

• Dutch Oven
• Kitchen Utensils
• Knives and Chopping Board
• Soup Bowls

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5 from 3 votes

Vegetable Tomato Rotini Soup

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Main Course, Soup

Cuisine: American, Southern

Keyword: tomato-soup-recipes, vegetable-tomato-rotini-soup

Servings: 8 servings

Calories: 187kcal

Author: Melissa Sperka

Ingredients

• 2 large carrots peeled and sliced
• 1 medium sweet onion diced
• 2 ribs celery sliced
• 1 Tbsp 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 medium 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 cheese and basil for garnishing optional

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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.

Nutrition

Serving: 1serving | Calories: 187kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 837mg | Potassium: 471mg | Fiber: 4g | Sugar: 17g | Vitamin A: 3081IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg

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