Slow-Cooker Tomato Rotini Soup

Put an Italian spin on tomato soup with the addition of basil, oregano and rotini pasta.

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  • prep time 15 min
  • total time 9 hr 35 min
  • ingredients 14
  • servings 12
 

Ingredients

4
cups vegetable or chicken broth
4
cups tomato juice
1
tablespoon dried basil leaves
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
2
medium carrots, sliced (1 cup)
2
medium stalks celery, chopped (1 cup)
1
medium onion, chopped ( 1/2 cup)
1
cup sliced mushrooms
2
cloves garlic, finely chopped
1
can (28 ounces) diced tomatoes, undrained
1 1/2
cups uncooked rotini pasta (4 1/2 ounces)
Shredded Parmesan cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.
  • 2 Cover and cook on low heat setting 8 to 9 hours.
  • 3 Stir in pasta. Increase heat setting to high. Cover and cook 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.
  • 1 Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.
  • 2 Cover and cook on low heat setting 8 to 9 hours.
  • 3 Stir in pasta. Increase heat setting to high. Cover and cook 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

EXPERT TIPS

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Expert Tips

Kids will love the little corkscrew rotini pasta in this vegetable-packed soup, but any small pasta works just as well.

This hearty vegetarian soup needs only thick slices of a whole-grain bread to complete the meal.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
105
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
940mg
940%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Iron
10%;
Exchanges:
1 Starch; 1 Vegetable;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.