Meatless Monday Vegetable Rotini Soup is a delicious and satisfying blend of savory broth, fresh veggies, and rotini pasta.
Meatless Monday Vegetable Rotini Soup is the latest recipe in a series of vegetarian entrees I’m blogging about here on The Goldilocks Kitchen. I certainly don’t have a problem with eating meat, and no one else in my family does either. My goal with meatless monday is to help my family eat a little less meat and a little more healthy veggies, legumes and grains on a regular basis.
The backbone of any soup is a great broth. I simmer chicken stock with herbs and spices on low so the flavors can mingle and mature while I prep all the veggies for this dish. Then the broth adds its amazing flavor to the bright colorful and fresh flavors of the veggies and the pasta. Meatless Monday Vegetable Rotini Soup is definitely a tasty recipe worth putting into your Meatless Monday rotation!
The ingredients for Meatless Monday Vegetable Rotini Soup include:
- bell pepper
- roasted tomato
- lemon zest
All of which you could totally grow in a little backyard vegetable garden (except maybe the lemon zest, but I plan to have my own little potted meyer lemon tree some day…). In fact I plan to grow this soup myself in our garden next growing season. Meatless Monday Vegetable Rotini Soup is the perfect recipe to make use of a vegetable garden. Plus, I don’t just use run-of-the-mill rotini pasta, I go for the garden vegetable rotini pasta, which includes spinach and tomato in the pasta itself, adding another layer of nutrition and color to this soup. You know what they say, “eat the rainbow!”
A food processor is recommended for Meatless Monday Vegetable Rotini Soup
Chopping up all these veggies by hand can be a task, but is a cinch if you have a good food processor. I cut all these by hand just for texture (and photography’s sake) but please, use a food processor if you have one. They are meant to make recipes just like this one super duper easy.
I also like this soup because the veggies don’t turn to mush, they actually have a little structure left to them, which is nice for texture and also nutrients are saved by not over-cooking. The final touch to this lovely recipe is a bit of lemon zest for brightness and some freshly minced Italian parsley. Grab a loaf of crusty bread and go to town on that bowl of vegetable soup! You’re fueling your body with greatness!
I will admit, I have avoided making vegetable soup in the past because I’ve never had one that I thought was great. I’m not gonna lie, I much prefer my chocolate bar to a bowl of vegetables. However, this recipe is great, and my whole family, including picky kids, ate it with no complaints (small miracle there). I love the added pasta element to it, and I think it really helped my kids to gobble it up too. As always, I love feedback, so don’t hesitate to leave a comment below and rank the recipe if you give it a try!
Meatless Monday Vegetable Rotini Soup
Yield 10 servings
A delicious and satisfying blend of savory broth, fresh veggies, and rotini pasta. Even my picky kids had no problem finishing off their entire bowls of this colorful soup.
- 10 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 cups dry rotini noodles
- 1 tablespoon vegetable oil
- 1 medium or large onion, minced
- pinch of salt
- 1/2 cup thinly sliced carrots
- 1/2 cup sliced celery
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 orange bell pepper, finely chopped
- 1 tablespoon garlic, minced or pressed
- 1 (14-ounce) can of fire roasted diced tomatoes
- 1 medium zucchini, halved lengthwise and thinly sliced
- 1/4 cup minced fresh Italian parsley
- 1 tablespoon lemon zest
- In a large pot set over medium high heat, combine the broth, oregano, thyme, cumin and chili powder. Continue onto step 2, keeping an eye on the broth. Once the broth has reached boiling point, stir in the rotini pasta and boil for 6 minutes. Turn off the heat to the broth and continue with the recipe.
- In a large dutch oven or stock pot, heat oil over medium high heat. Add onion and sprinkle with a pinch of salt. Cook, stirring often, until translucent and just beginning to brown, about 5 minutes.
- Stir in the carrots, celery and bell pepper. Cook for about 6-8 minutes or until soft, stirring often.
- Add in the diced tomatoes and the broth with the cooked pasta. Bring to a boil. Stir in the sliced zucchini. Cook for about 5 minutes or until the zucchini is soft. Remove from heat and stir in the parsley, lemon zest and serve.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 2 g
Saturated Fat 0.4 g
Cholesterol 6 mg
Sodium 118 mg
Total Carbohydrates 14.1 g
Dietary Fiber 2.2 g
Sugars 4.3 g
Protein 4.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Free ebook for all Subscribers!
What will you stuff in your sopapillas? Subscribe now to receive your free copy of Sopapilla Fiesta! today with six recipe combinations of stuffings and chili sauces. Bonus dessert recipe included!