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
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Add all ingredients except for pasta and cheese to a slow-cooker.
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Cover and cook on LOW for 8-9 hours.
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Add in pasta; stir.
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Increase setting to HIGH; cover and cook 15-20 minutes or until pasta is tender; season with more salt/pepper if desired.
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Ladle into individual bowls; sprinkle with parmesan cheese.