Cheesy Italian Tomato Soup


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This soup tastes like cheese pizza!

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Serving Size / Yield

8 servings


  • 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

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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.

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