I am not feeling so well. I don’t know why I’m not feeling so well either. Yesterday, I woke up with a headache, a backache, and a stomach ache. I’ve been trying to *heal* myself naturally by eating lots of vegetables, resting, continuing to take my vitamins, and by drinking lots of teas and broths. Normally, whenever I am sick, I always order takeout. I have a fridge and freezer full of vegetables. It made no sense for me to waste money. So, I went in the kitchen and threw together a bunch of ingredients to make this bone broth rotini soup.
Also, I want to mention that I will be posting another version of this soup in a few days. Instead of using bone broth, I used chicken broth since I used all of the bone broth in this recipe. That soup has similar ingredients to this one, but it’s very different due to the fact I used different spices and ground turkey. My favorite thing about soup is the fact you just throw ingredients together. It’s not precise, it doesn’t require true focus. Just put together ingredients that sound good. Although, that’s my philosophy when it comes to cooking in general.
Besides not feeling so well these past two days, I’ve been a little annoyed lately. One of my tripod legs fell out for some unknown reason. Tripods are so expensive! Well, the good ones are expensive. Due to the fact I’ve been taking all of my pictures with my tripod, it’s very difficult for me to take pictures without it. I struggled so hard to take these pictures in this post. For some reason, my hands shake like crazy just holding the camera now.
How to make bone broth rotini soup:
First off, choose a pasta that is nutrient dense! For this dish, I chose to use Banza’s chickpea pasta. As you all know by now, I love their pasta because it’s high in protein and it tastes remarkable. A lot of the healthier brands of pasta on the market don’t taste that good. This one does.
After choosing your pasta, it’s time to choose your liquid base. You can choose between bone broth, stock, or regular broth. I chose to use bone broth because it’s rich in nutrients, helps reduce inflammation, and “it’s a source of gelatin that may break down into collagen in the body.“
After choosing your base and pasta, it’s time to add in some veggies. I added frozen baby kale, mirepoix, and great northern beans. Since I didn’t feel well today, I decided to play it safe and use minimal ingredients. These were ingredients that were ready to go into my soup. Whenever I don’t feel well, I try not to put too much effort into my dishes.
Lastly, you need to add in some seasonings. For this bone broth rotini soup, I used Trader Joe’s 21 Seasoning Salute & their Mushroom & Company Umami Seasoning, and garlic powder. If you do not like mushrooms, I strongly suggest you to not use the umami seasoning. It tastes like the ramen noodle packets of seasoning with the flavor of mushrooms.
Optional: I decided to top this pasta with VioLife’s Vegan Parmesan cheese and greek yogurt (not pictured) because I boiled a lot of the broth out. I wasn’t in the mood for too much broth. This pasta tastes versatile and works well with any protein added.
Want more recipes?
- General Tso’s Noodle & Shrimp
- Parmesan Cauliflower Broccoli Gnocchi
- Roasted Garlic Tomato Pasta
- Cauliflower Gnocchi Buddha Bowl
Chickpea Rotini Soup
- 6 oz Chickpea Rotini Pasta
- 1 container Epic Artisanal Chicken Bone Broth
- 2/4 cup Mirepoix
- 1 cup Frozen Baby Kale
- 2/3 cup Canned Great Northern Beans
- 1 tbsp Trader Joe’s 21 Seasoning Salute
- 1 tsp Trader Joe’s Mushroom & Company Umami Seasoning
- 2 tsp Herbs De Provence
- 1 tsp Garlic Powder
- VioLife Vegan Parmesan, for topping (optional)
- Start by boiling the chickpea rotini according to instructions. Cook the can of great northern beans according to instructions.
- After boiling the chickpea rotini, drain the water and add in the entire container of bone broth. Add in the mirepoix, frozen baby kale, and seasonings. After allowing the beans to cook fully, add them to the soup.
- Reduce the heat to low and allow to simmer for 30-40 minutes. Allow the soup to simmer for less time if you still want broth in it.
- You can add any extra protein to this soup.
- Simmer the soup for less time to keep the broth. If you do not want any broth, allow the soup to simmer for 30-40 minutes like I did.
- Top with greek yogurt if you’re using the vegan parmesan.
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