This hearty rotini soup is exactly what you want on a cold day — a brothy, vegetable-packed bowl that’s still substantial enough for dinner. ForYou® onions, celery, carrots, and parsnips do the heavy lifting, while rotini pasta turns it into a complete meal. It freezes well, so make a double batch and stash some for later.
- 1 1/2 C. tri-color rotini
- 1 T. butter
- 1 medium yellow onion, cut in half and then cut into 1/2″ wedges
- 2 medium celery stalks, sliced 1/2″ thick on the diagonal
- 2 medium carrots, peeled and sliced 1/2″ thick on the diagonal
- 2 medium parsnips, peeled and sliced 1/2″ thick on the diagonal
- 1 clove garlic, minced
- 6 C. vegetable broth
- 1/2 tsp. lemon zest
- 1 T. lemon juice
- 2 T. chopped fresh dill
- salt and pepper to taste
1. Cook the rotini according to the package directions. Drain and set aside.
2. While the rotini is cooking, place a large saucepan over medium heat. Add the butter followed by the onion, celery, carrots, parsnip, and garlic. Cook until the garlic begins to brown and become fragrant, about 3 minutes.
3. Pour in the broth and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become tender, about 15 minutes.
4. Stir in the drained pasta, lemon zest, and lemon juice.
5. Ladle into bowls, sprinkle with fresh dill, and serve.
