spicy, creamy tomato rotini soup (vegetarian)
Because I lead a glamorous lifestyle, this latest recipe inspo comes from a can of Progresso, the tomato rotini soup. I brought a can to work a few weeks ago and loved it and decided I could do this soup one better.
First, make it with my favorite arrabbiata sauce from Sprouts. Second, use whole wheat pasta. Third, add chickpeas to give it some protein. And finally, toss in a block of cream cheese because if a recipe needs *something*, it’s usually cream cheese.
This whole thing comes together in less than an hour, and it’s borderline amazing.
Total Time: 40 minutes
Difficulty Level: Easy
1- 24 ounce jar of arrabbiata sauce (get the organic Sprouts brand)
8 cups vegetable broth
2 tablespoons Calabrian chili paste (“optional,” but it really isn’t)
2 teaspoons paprika
½ pound whole wheat rotini, uncooked
1- 16 ounce can of chickpeas, drained and rinsed
1- 8 ounce block of reduced fat cream cheese
- Add the arrabbiata sauce, vegetable broth, chili paste, and paprika to a Dutch oven. Bring to a boil. Reduce to a simmer, and let it simmer for 15 minutes.
- Add the rotini and chickpeas. Simmer for another 10-15 minutes, or until the pasta is cooked.
- Turn the stove down to low, and add the cream cheese. Swirl it in until it’s completely melted. Serve hot.