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Veggie Tomato Soup with Fusilli

The canned beans and frozen veggies in this hearty soup are the keys to a dinner that’s both affordable and easy to get on the table.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
351 calories per serving


> 2 medium carrots
> 4 oz fusilli 
> 1 (10.7 oz) can condensed tomato soup
> 1 (14.5 oz) canned diced tomatoes
> 1 1/2 cups water
> 1/2 (16 oz) bag frozen broccoli florets, partially thawed
> 1 (15 oz) can cannellini beans, drained
> 2 tbsp prepared pesto


Thinly slice the carrots. Cook the fusilli according to package directions. Add carrots to boiling water at the same time as the fusilli.
Meanwhile, in a medium pot, combine the tomato soup, diced tomatoes, and water. Heat to a boil on high. Cut any large broccoli florets into smaller pieces. Add broccoli and beans to pot. Cook 5–7 min., until broccoli is hot.
Drain fusilli and carrots and add to soup. Season with salt and pepper to taste. Divide among 4 bowls. Dollop each with ½ tbsp pesto.

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