Vegetable Tomato Rotini Soup
Vegetable Tomato Rotini Soup is a wholesome, flavor-packed soup that’s both light and satisfying. Made with tender vegetables, hearty rotini pasta, and a rich tomato broth, this easy meatless recipe is perfect for busy weeknights, cozy lunches, or whenever you’re craving a comforting bowl of homemade soup. Serve it with warm garlic bread and a crisp green salad for a complete meal, or enjoy a generous bowl on its own for a simple, budget-friendly dinner the whole family will love. No matter the season, this easy vegetable soup brings fresh flavor and down-home comfort to the table.
Easy Vegetable Tomato Rotini Soup
This healthy tomato rotini soup is packed with rich tomato flavor and tender pasta while staying light on calories, making it a guilt-free dinner that’s both filling and satisfying. Whether you’re looking for an easy weeknight meal, a comforting light lunch, or a simple family-friendly recipe, this soup delivers hearty flavor without feeling heavy. While it’s especially cozy during the cooler months, we enjoy this versatile soup all year long thanks to its fresh taste and wholesome ingredients.
This tomato rotini soup recipe is perfect for busy weeknights, meal prep, casual family dinners, or even serving alongside a salad or sandwich for a complete meal. It’s also a great option when you need a comforting dish for potlucks, sick days, or a simple make-ahead lunch. To fit your schedule, I’ve included both an easy stovetop method and a convenient slow cooker method, so you can choose the cooking style that works best for your day.
Key ingredients you’ll need to make this Hearty Vegetable Tomato Rotini Soup: (Scroll down for full printable recipe card and quantities.)
- Pasta Noodles – Rotini noodles for the pasta.
- Veggies – Fresh carrots, onion and celery add bulk and flavor.
- Oil – Olive oil to sate the vegetables.
- Spices – Seasoned salt, black pepper dried Italian seasoning and crushed red pepper flakes for a little spice.
- Sugar – A small amount of sugar balances the acidic flavor of the tomatoes without making it sweet.
- Garlic – Fresh garlic cloves expand the flavor profile.
- Tomatoes – Canned Italian seasoned diced tomatoes and tomato sauce gives this soup its signature tomato flavor.
- Liquid – Low sodium chicken broth adds moisture and thins the broth.
- Aromatics – Bay leaves add depth of natural flavor.
- Herbs – Fresh basil for garnishing.
How to Make Vegetable Tomato Rotini Soup Recipe
- Saute Vegetables – In a large pot or dutch oven, cook the carrot, onion and celery in a couple of drizzles of olive oil until softened and beginning to 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 Rotini Noodles – Uncover, add the rotini.
- Cook Until Pasta is Tender – 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.
Kitchen Equipment to Make Tomato Rotini Soup
- Large pot or Dutch oven.
- Knife and chopping board plus vegetable peeler.
- Measuring cups and measuring spoons.
- Large spoon, ladle and soup bowls for serving.
Recipe Variations, Tips and Substitutions
- Pasta – You could use a different pasta in this recipe. A long tubular pasta like ziti or penne would work well. You could also use medium egg noodles.
- Whole Wheat or Gluten Free Pasta – Depending on your daily diet needs, you could adapt this recipe using other types of pasta. Each cooks differently so adjust the cooking time as needed.
- Vegetables – You could experiment with vegetables adding red bell pepper, green bell pepper or mushrooms.
- Seasonings – You can use an alternate seasoning blend like McCormick’s Mediterranean Herb blend or herbes de provence. Italian seasoning often includes dried parsley, basil, oregano and sometimes garlic powder and onion powder.
- Garlic – You could also replace fresh garlic with one teaspoon garlic powder.
- Salt – You can use one or two teaspoon salt or seasoned salt. I’ve also used Cajun and Creole seasoning in this soup from time to time.
- Fresh Herbs – You can add fresh parsley, fresh basil, oregano or fresh rosemary for a pop of herbaceous flavor. Italian seasoning often includes dried parsley, basil, oregano and sometimes garlic powder and onion powder.
- Thicken the Soup – The starch found in 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. I don’t recommend using cornstarch as a thickener in this recipe.
- Crockpot Soup – I include both the stovetop and slow cooker instructions for flexibility.
- Serving Options – 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.
Storage and Leftovers
- Leftovers – Store Hearty Vegetable Tomato Rotini Soup in an airtight container chilled in the refrigerator for up to 3 days.
- Reheating – Reheat in single servings in the microwave or in a saucepan on the stovetop over medium heat.
- Freezer – You can freeze this soup for up to 2-3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave just before serving.
More Easy Soup Recipes to Make
- Another family favorite is my Creamy Tomato Cheese Tortellini Soup.
- Hearty Lentil Soup is filling without breaking the bank to make.
- Comforting Vegetable Beef Soup.
- Crockpot Broccoli Cheddar Soup is sure to become a family favorite.
- Homestyle Crockpot Chicken Noodle Soup is good for the soul.
- Skip the bun and enjoy a big bowl of Cheeseburger Soup for supper.
- Loaded Smashed Potato Soup is company worthy.
- Fresh Tomato Soup from Spend With Pennies.
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Helpful Kitchen Items:
Vegetable Tomato Rotini Soup
Cozy, light, and full of flavor, this Vegetable Tomato Rotini Soup is an easy meatless dinner the whole family will love. Serve it solo or with garlic bread and a salad for a quick, comforting meal any time of year.
Servings: 8 servings
Calories: 187kcal
Ingredients
- 2 large carrots peeled and sliced
- 1 medium sweet onion diced
- 2 ribs celery sliced
- 1 Tbsp olive oil
- 1-2 tsp seasoned salt adjust to taste
- 1/2-1 tsp black pepper adjust to taste
- 4 clove garlic minced
- 2 14.5 oz cans Italian seasoned diced tomatoes
- 3 14 oz cans low sodium chicken broth
- 1 28 oz can tomato sauce
- 2 medium bay leaves
- 1 Tbsp sugar
- 2 tsp dry Italian seasoning or Mediterranean Herb seasoning i.e. McCormick's Perfect Pinch
- 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
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 1 tsp salt and black pepper to your taste. Cook for 5-7 minutes or just until the vegetables are beginning to soften and brown. Add the garlic and saute for one more minute.
- To the pot add diced tomatoes, chicken broth, tomato sauce, bay leaves, sugar, Italian seasoning and red pepper flakes. Reserve 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, taste and adjust the seasonings if needed, then add rotini pasta.
- Cover and continue to simmer on medium heat 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 seasoned 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 to combine.
- 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. (Pro Tip: If using cooked pasta, cook just until the pasta is heated through)
- Ladle into bowls and serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.
Notes
- Pasta – You could use a different pasta in this recipe. A long tubular pasta like ziti or penne would work well.
- Vegetables – You could experiment with vegetables adding red bell pepper, green bell pepper or mushrooms.
- Seasonings – You can use an alternate seasoning blend like McCormick’s Mediterranean Herb blend or herbes de provence. You could also replace fresh garlic with one teaspoon garlic powder instead.
- Salt – You can use one or two teaspoon salt or seasoned salt. I’ve also used Cajun and Creole seasoning in this soup from time to time.
- Fresh Herbs – You can add fresh parsley, fresh basil, oregano or fresh rosemary for a pop of herbaceous flavor.
- Thicken the Soup – The starch found in 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. I don’t recommend using cornstarch as a thickener in this recipe.
- Crockpot Soup – I include both the stovetop and slow cooker instructions for flexibility.
- Serving Options – 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.
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
Tried this recipe?Mention @melissassk or tag #melissassk!
Excellent recipe. I added zucchini and yellow squash. The best soup I’ve had aside from our own family recipes that have been around for years. Excellent!
Thanks so much!
I tried this recipe. It was good! I used a little too much red pepper, but it didn’t stop us from eating it. I also added broccoli florets to mine. I served it with grilled Swiss cheese sandwiches. Makes a good lunch or dinner!
I’m glad you enjoyed this, thank you!
Made the crock pot version. It smelled sooo good all day. I was glad to not be disappointed. I will be making this again and again!
I’m so glad you enjoyed this soup, thank you!
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?
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.
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!
I actually use a tomato sauce, yes. 2 (14 oz) cans will work perfectly. ☺