Slow-Cooker Tomato Rotini Soup

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

  • 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
  • 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.
  • 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.
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