March 06, 2019

  • 8 oz Cali’flour Foods Cauliflower and Yellow Lentil Rotini
  • 2 T olive oil
  • 1 lb ground beef or turkey
  • 1 c finely chopped onion
  • 4 cloves garlic finely minced
  • 1 t Italian seasoning
  • 1 24 oz jar Italian pasta sauce
  • 8-10 c low sodium chicken broth
  • 1 14 oz can crushed tomatoes
  • 1 T vinegar
  • 1 t granulated sugar
  • Kosher salt
  • Fresh ground pepper
  • 1 tsp dried oregano
  • 1 t dried parsley
  • 1/4 t dried rosemary
  • 1 Bay leaf
  • ¼ c fresh basil leaves chopped
  • ¼ c shredded mozzarella cheese
  • ¼ c grated parmesan cheese
Prepare Soup:
On stovetop, heat oil in a large nonstick pot over med-high heat. Add ground meat, onions, garlic, and Italian seasoning. Cook til meat is browned, drain off excess fat.

Add pasta sauce, broth, crushed tomatoes, vinegar, sugar, salt, pepper, oregano, parsley, rosemary, bay leaf, rotini, and half the basil. Mix ingredients together and bring to a boil. Reduce the heat to medium-low and let it simmer until noodles are fully cooked. Stir often to prevent burning and sticking to pot. Remove and discard the bay leaf. Stir in remaining basil. Turn off heat. Ladle soup into bowls and sprinkle with shredded mozzarella and parmesan cheese. Serve and enjoy!