Prep Time::25 mins
Cook Time::30 mins
Total Time::55 mins
Servings::6
Yield::6 servings
Ingredients
1 ½ cups chopped carrots
1 cup chopped celery
½ yellow onion, chopped
1 leek, chopped
1 shallot, diced
6 cups vegetable broth
3 teaspoons vegetable bouillon (such as Better Than Bouillon®)
¼ cup parsley
2 bay leaves
½ teaspoon dried thyme
salt and ground black pepper to taste
1 (16 ounce) package rotini pasta
1 (16 ounce) package chicken-flavored seitan
Directions
Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.
Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.
Cook's Notes:
For a thicker soup, add in 2 tablespoons cornstarch dissolved in a cup of warm water.
Use any egg-free pasta you like.