Cheesy Italian Tomato Soup
Serving Size / Yield
- three 10-oz. cans tomato bisque soup
- one 10-oz. can French onion soup
- 2 tsp. Italian seasoning
- 3/4 C. uncooked tiny pasta shells
- 1 1/2 C. shredded mozzarella cheese
In a 4- to 6-quart crockpot, place 4 cans of soup, Italian seasoning, and 1 1/2 soup cans of water. Turn heat setting to high and cook for 1 hour or until mixture is hot. Add pasta shells and cook for 1 1/2 hours to 2 hours or until pasta is cooked. Stir several times to keep pasta from sticking to slow cooker. Turn heat off, add mozzarella cheese, and stir until cheese melts.