Tomato Soup with Mushrooms, Arugula, and Rotini

Tomato soup for the grown up you

Many fond memories of tomato soup. The glug as it falls out of the can; the plop as it hits the cold pot. This is not that.

The lack of cold temps and snow didn’t diminish our longing for soup season. This recipe, along with this wonderful ramen, and this hearty southwestern flavored soup were some of our favorites. We absolutely love making up a big batch on Sunday, and eating it throughout the week. Plus, it’s nice to get a couple nights off a week from cooking!

This soup is so quick, delicious, and easy to make; you’ll want to make it time and again. We kept our version vegan and gluten free by using vegan ricotta, and gluten free noodles. If you don’t want or need to keep it vegan and gluten free, regular ricotta and noodles may be used. However, you could always leave those out all together; it would still be just as lovely.

Print Recipe
Tomato Soup with Mushrooms, Arugula, and Rotini
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Ingredients
The Soup
Optional Ingredients
  • Prepared Rotini Check labels for GF if needed
  • Vegan Ricotta Blended with chopped fresh chopped parsley and/or basil. Regular ricotta may be used if diet permits
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Ingredients
The Soup
Optional Ingredients
  • Prepared Rotini Check labels for GF if needed
  • Vegan Ricotta Blended with chopped fresh chopped parsley and/or basil. Regular ricotta may be used if diet permits
Instructions
  1. Heat oil in a large heavy bottom pot over medium temperature.
  2. Add onions. Season with salt and pepper, and cook for 6 minutes, or until almost translucent. Add mushrooms and garlic; stirring often, cook for an additional 3-5 minutes.
  3. To the pot; add spices, tomatoes, and stock. Season to taste with salt and pepper; reduce heat to medium-low, and simmer for 15-20 minutes, or until mushrooms are tender.
  4. Add arugula, and stir to combine. If desired, serve with noodles and ricotta.
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