Tomato-Rotini Soup

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All this hearty vegetarian soup needs is a thick slices of whole-grain bread to complete the meal!

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Chicago

Time needed

15 min preparation + 8.5 hour cooking

Ingredients

  • 4 C. vegetable broth
  • 4 C. tomato juice
  • 1 Tbs. dried basil leaves
  • 1 tsp. salt
  • 1/2 tsp. dried oregano leaves
  • 1/4 tsp. pepper
  • 2 med. carrots, sliced
  • 2 med. celery stalks, chopped
  • 1 med. onion, chopped
  • 1 C. sliced fresh mushrooms
  • 2 cloves garlic, finely chopped
  • 1 28-oz. can diced tomatoes, undrained
  • 1 1/2 C. uncooked rotini pasta
  • shredded Parmesan cheese, if desired

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Directions

In slow cooker, mix all ingredients except pasta and cheese. Cover; cook on Low heat 8 to 9 hours. Stir in pasta. Increase heat to High. Cover; cook 15 to 20 minutes or until pasta is tender. Sprinkle each with a serving of Parmesan cheese if desired.

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