Tomato Rotini Soup Food

VEGETABLE TOMATO ROTINI SOUP

Steps:

• 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 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 remaining ingredients and seasonings to the pot, reserving 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, adjust the seasonings if needed, and add the pasta.
• Replace the lid and continue to cook 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 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 well.
• 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. [tip: If using cooked pasta, cook until the pasta is heated through]
• Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.

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.

CREAMY TOMATO SHRIMP ROTINI PASTA RECIPE BY TASTY

Steps:

• Melt butter in a large pot over medium-high heat.
• Cook the shrimp until pink.
• Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.
• Pour in the milk, bringing to a boil.
• Stir in the cooked pasta until well-coated.
• Enjoy!

ROASTED VEGETABLE AND ROTINI SOUP

Steps:

• 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.
• 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.
• 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.

CHORIZO TOMATO ROTINI PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over medium-high heat.
• Cook chorizo until slightly crispy.
• Add the onions and cook until translucent.
• Add the beef, salt, and pepper, cooking until no pink is showing.
• Pour in the tomato sauce, and cook until sauce thickens.
• Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated.
• Enjoy!

SPINACH AND TOMATO ROTINI

Steps:

• Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.

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.

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).

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.

CHICKEN ROTINI SOUP

Steps:

• Place enough water in a 5 quart pot over high heat to boil the pasta. Place the bouillon in the water and bring to a boil. Place the rotini in the boiling water and cook according to package directions. Drain and set pasta aside.
• In a large pot over high heat, combine the chicken broth and water. To this, add the celery, onion, carrots and chicken. Bring to a boil and stir in the reserved pasta. Reduce heat to medium low, let simmer and season with the garlic powder, onion powder and salt and pepper to taste. Cook 20 minutes, or until vegetables are tender and chicken is no longer pink. Serve hot.

ROTINI & SPICY CHICKEN IN TOMATO SAUCE

Steps:

• Blend tomato sauce and cream cheese in blender until smooth.
• Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
• Stir in parsley.