Hearty Vegetable-Tomato Rotini Soup
Print

Hearty Vegetable-Tomato Rotini Soup

Course Main Course, Soup
Cuisine American
Keyword vegetable-tomato-rotini-soup
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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
  • 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

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.