Tomato Rotini Soup Recipes

ONE-PAN ROTINI WITH TOMATO CREAM SAUCE

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).

SLOW-COOKER TOMATO ROTINI SOUP

Steps:

• Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours.
• Stir in pasta. Increase heat setting to high. Cover and cook 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

HEARTY VEGETABLE ROTINI TOMATO SOUP

Steps:

• In a large pot, add a little vegetable oil over low to medium heat, and allow it to warm up for a minute or two. Add minced garlic to the oil and allow it to cook for a minute or two until aromatic and golden brown. Then add chopped onions, carrots, and celery to the mix. Cook for a few minutes until the vegetables have softened.
• Pour in the vegetable broth and stir in the dried oregano and dried basil. Add bay leaf and stir to incorporate all the ingredients. Add sprigs of thyme. Let it simmer for a few minutes.
• Stir in diced tomatoes and tomato paste. Season with salt. Then add a little bit of sugar to balance out the acidity of the tomatoes.
• Add chopped broccoli and sliced zucchini. Cook until the vegetables are soft and tender.
• Serve this hearty vegetable rotini tomato soup warm.

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

TOMATO ROTINI SOUP

Steps:

• Add all ingredients except for pasta and cheese to a slow-cooker.
• Cover and cook on LOW for 8-9 hours.
• Add in pasta; stir.
• Increase setting to HIGH; cover and cook 15-20 minutes or until pasta is tender; season with more salt/pepper if desired.
• Ladle into individual bowls; sprinkle with parmesan cheese.

QUICK CREAMY TOMATO SOUP

Steps:

• Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
• Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

ITALIAN CHICKEN SOUP WITH PASTA AND TOMATOES

Steps:

• Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
• Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, fennel, and tomatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
• Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with ditalini, basil, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper, top with red-pepper flakes and Parmesan, and serve.

TOMATO SAUCE WITH ROTINI

Steps:

• Cut tomatoes into large chunks; remove seeds. Put one-fourth of the tomatoes, oregano, parsley, garlic, basil, olive oil and black pepper in food processor or blender and blend until smooth. Set aside and repeat until all ingredients are used; combine and either set aside or refrigerate several hours or overnight.
• Cook rotini according to package instructions until al dente in one or two pots of boiling water. Drain and serve while piping hot, with sauce either at room temperature or cold.
• Pass the cheese around.