Rotini and Beef Vegetable Soup
Soup season has already begun in my house, and I'm so pumped about it. I love a cozy soup, some steaming hot broth, and some delicious bread to dunk in it. It's the best! This Rotini and Beef Vegetable Soup was jam packed with fresh veggies, tender rotini pasta, juicy crumbles of ground beef, and a hearty tomato-based broth. It was truly a hug in a bowl. It's the type of soup that you just can't help grabbing another scoop of - even though you're already full. My boys demolished this lickety split, which made me super happy, seeing them excited about veggies like that! And as a bonus, this one-pot dinner was a breeze to clean up after, which made me love it even more!
Ingredients
For the rotini and beef vegetable soup:
- 1 lb. Ground Beef
- 2 tbsp Olive Oil
- 1 Medium Carrot peeled and sliced into coins
- 1 ½ cups White Mushrooms sliced
- 1 Yellow Onion diced
- 4 Garlic Cloves minced
- 1 - 8 oz Can Tomato Paste
- 1 - 15 oz Can Tomato Sauce
- 5 cups Chicken Broth
- 3 Fresh Thyme Sprigs
- 1 ½ tsp Fresh Sage chopped
- 1 ½ tsp Salt divided
- ½ tsp Black Pepper divided
- ¼ tsp Cayenne
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
- 1 Bay Leaf
- 2 cups Rotini Pasta uncooked
- 1 cup Grape Tomatoes halved
- 1 cup Frozen Peas
- 1 - 15 oz Can Corn drained
- Juice from Half a Lemon about 1/4 cup
- 2 cups Spinach packed
For serving:
- Parsley minced
- Freshly Cracked Black Pepper
- Red Pepper Flakes
Instructions
To prep the ingredients:
- To get started on this recipe, first let's wash all of our veggies and herbs and get our mise en place set up.
To make the rotini and beef vegetable soup:
- In a stockpot over medium high, brown the ground beef, breaking it up with a spatula as it's cooking, and seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
- Briefly push down with the spatula, creating a nice crispy crust on that meat and once no longer pink, 4-5 minutes, drain and remove to a plate covered with foil until ready to use.
- In the same pot, heat the olive oil on medium heat.
- Add the carrots and mushrooms and cook, stirring occasionally, until softened a bit, 2 minutes.
- Stir in the onion and the garlic, cooking until the onion is translucent and the garlic is fragrant, 2 minutes more.
- Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen that tomato flavor.
- Next, add the tomato sauce, chicken broth, the fresh sage and thyme, the rest of the seasonings, and the bay leaf, stirring to combine.
- Bring to a simmer and once simmering, reduce the heat to medium low.
- Stir in the pasta and grape tomatoes, then simmer for 10 minutes, until the pasta is al dente.
- Next, stir in the beef, the frozen peas and the drained, canned corn.
- Cook 2 minutes more, stirring occasionally.
- Reduce the heat to low, then stir in the lemon juice and spinach, cooking until the spinach has wilted and the pasta is tender, 2 minutes more.
- Remove from heat and scoop into bowls.
To serve:
- Top rotini and beef vegetable soup with freshly minced parsley, freshly cracked black pepper, and red pepper flakes. Enjoy!
Nutrition
Serving: 2 cupsCalories: 340kcalCarbohydrates: 39gProtein: 19gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5.9gCholesterol: 41mgSodium: 862mgPotassium: 875mgFiber: 5gSugar: 7gVitamin A: 2638IUVitamin C: 19mgCalcium: 35mgIron: 3.4mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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