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.

Course Main Course, Soup

Cuisine American, Southern

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

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 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
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.

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