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Roasted Vegetable and Rotini Soup

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Roasted Vegetable and Rotini Soup
  • Prep 15 min
  • Total 55 min
  • Servings 6
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Loading up a soup or stew with vegetables and pasta makes it a very substantial meatless meal. Just add bread and a crisp salad and your meal is complete.
Updated Mar 2, 2016

Ingredients

  • 5 small red potatoes (3/4 pound), cut into fourths
  • 1 large onion, cut into fourths
  • 1 medium red bell pepper, cut into fourths and seeded
  • 1 medium green bell pepper, cut into fourths and seeded
  • 1 medium carrot, cut into 1/4-inch diagonal slices (1/2 cup)
  • 1 small zucchini, cut into 1/2-inch slices
  • 1/4 pound medium whole mushrooms
  • 2 cloves garlic, finely chopped
  • 2 tablespoons olive or vegetable oil
  • 1 can (14 1/2 ounces) ready-to-serve vegetable or chicken broth
  • 2 cans (14 1/2 ounces each) Italian-style stewed tomatoes, undrained
  • 1 1/4 cups uncooked rotini pasta (4 ounces)
  • 2 tablespoons chopped fresh parsley
  • Freshly ground pepper, if desired

Steps

  • 1
    Set oven control to broil. Toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15 1/2 x10 1/2 x1 inch.
  • 2
    Broil with tops 4 to 6 inches from heat 10 to 15 minutes or until roasted. Remove vegetables as they become soft; cool. Remove skins from peppers. Coarsely chop potatoes, onion and peppers.
  • 3
    Mix vegetables, broth, tomatoes and pasta in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.

Nutrition

270 Calories, 5g Total Fat, 7g Protein, 54g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
0mg
Sodium
690mg
Total Carbohydrate
54g
Dietary Fiber
5g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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