Creamy Garlic Spinach Rotini Soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Course: Main Dish

Cuisine: South American

Author: Heather Nicholds

Make pasta in a different way, floating in a creamy garlic broth with some vegetables and greens. The nutritional yeast, along with the olives or sundried tomatoes, gives this soup a salty-savory flavor.

Ingredients

4 cloves fresh garlic, minced (or use 1 tsp garlic powder, when you add the broth)
2 carrots, or 1/2 red pepper, chopped
1 cup mushrooms, chopped (about 6 mushrooms)
1 tsp olive oil
6 cups vegetable broth, and/or water
pinch sea salt, depending on whether you use salted vegetable broth or not
pinch black pepper
4 oz whole grain pasta, small one, like elbow or rotini (about 1 cup, dry)
3/4 cup non-dairy milk, unsweetened
1/4 cup nutritional yeast
2 cups spinach, or another green, chopped
1/4 cup black olives, or sundried tomatoes, chopped

Instructions

Heat a large soup pot to medium-high, and sauté the mushrooms in olive oil, with a pinch of salt, until softened - about 4 minutes. Add the garlic and carrots, and sauté another minute.
Add the broth, salt, and pepper, and bring to a boil. Once boiling, add the pasta, and cook for about 10 minutes, until the pasta is just cooked.
Turn the heat off, and stir in the milk, nutritional yeast, spinach, and olives.

Notes

If you’re keeping this, the pasta will keep absorbing moisture, and you may need to add a bit more vegetable broth to reheat portions later.

Nutrition