Ingredients
- 1 tbsp oil
- 1 yellow onion
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1/4 cup tomato paste
- 24oz mixed frozen veggies – I used one with green beans, corn, sweet peas and carrots
- 1 can diced tomatoes (14.5oz can)
- 4 cups vegetable broth
- 4 cups water
- 1 russet potato
- 2 cups rotini pasta
- Optional: parmesan cheese and fresh parsley for topping
Instructions
- Dice the yellow onion
- Heat oil in a large pan or dutch oven over medium-low heat
- Add onion, salt, pepper, and dried parsley to the pot
- Saute onions and seasonings until soft and fragrant about 5 minutes tossing frequently
- Add tomato paste to the pot and mix with the onions
- Slowly pour the vegetable broth into the pot and stir to mix with the tomato paste
- Add the water, frozen veggies, and can of diced tomatoes to the pot
- Bring the mixture to a boil then reduce to a simmer and cover the pot
- Simmer for 30 minutes covered, stirring frequently
- Peel and cube the russet potatoes
- After the soup has simmered for 30 minutes add the potatoes and rotini pasta to the pot
- Continuing simmering the soup until the pasta and potatoes are cooked and soft, about 15 minutes
- Remove from heat and serve on its own or with some fresh parmesan cheese and parsley
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.