Slow Cooker Tomato Rotini Soup

 

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.