This past weekend was one for the books…it was my and Zach’s second wedding anniversary!
Seriously, it feels like we just got married yesterday. How does 2 years go by so fast?!
We took a short trip to Savannah, GA to isolate on the beach…and trust me, the beach makes isolation SO much better. 😉
It was perfect weather and perfect sunshine. But this morning, I woke up to it being 51 degrees and raining.
What. A. Drag.
We went from 88 and sunny, to 51 and rainy. Talk about crazy Georgia weather.
But although this weather is a drag, it’s such a good excuse to make warm, savory soup (which is definitely a favorite of mine). There’s just a different relaxation that comes with the smell and flavor of a warm, brothy-y soup on a cold day.
So I wanted to share my recipe with you…and I highly recommend pairing it with a sweet corn bread!
Vegetable Noodle Soup
Ingredients:
6 cups of vegetable broth
1.5 cups of dried rotini pasta (elbow pasta works too!)
1 bag of frozen mixed veggies (these are my favorite)
1 can of diced tomatoes
2 baby red potatoes, diced small
1 clove of garlic, minced
1 TBSP of Tony’s Creole Seasoning
1 tsp paprika
2 tsp dried parsley
Salt & Pepper to taste
Directions:
- Boil the broth, garlic, tomatoes, and pasta until the pasta is al dente
- Add in the potatoes, frozen veggies and seasoning
- Boil for 5 more minutes, then reduce to a simmer for 10 minutes
- Enjoy with freshly baked corn bread or croutons!
*I added in ground beef with sautéed onion…feel free to use ground turkey or sausage to your liking!
*Simply sautée onion in a pan with 1 TBSP of olive oil, then add in your beef until cooked through. Drain and add into the soup just before the simmer step!
