Tomato Rotini Soup

(from saymyname’s recipe box)

Source: Betty Crocker

Serves 10 people

Categories: Main Dish, Slow Cooker, Soup

Ingredients

  • 4 cups vegetable broth (or chicken broth)
  • 4 cups tomato juice
  • 1 tablespoon dried basil leaves
  • 1 -1 1/2 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon pepper
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1 cup sliced mushrooms
  • 2 -3 cloves garlic, minced
  • 1 (28 ounce) cans diced tomatoes, undrained
  • 1 1/2 cups uncooked rotini pasta
  • shredded parmesan cheese

Directions

  1. Add all ingredients except for pasta and cheese to a slow-cooker.

  2. Cover and cook on LOW for 8-9 hours.

  3. Add in pasta; stir.

  4. Increase setting to HIGH; cover and cook 15-20 minutes or until pasta is tender; season with more salt/pepper if desired.

  5. Ladle into individual bowls; sprinkle with parmesan cheese.

Email to a friend | Print this recipe | Back