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Slow Cooker Tomato Rotini Soup

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

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( 15 Ratings)

15 Ratings

5 Stars 27%

4 Stars 40%

3 Stars 20%

2 Stars

1 Stars

Member Reviews ( 3 )

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Prep Time 15 min
Total Time 9 hr 35 min
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

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Directions

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.

EXPERT TIPS

Expert Tips

Kids will love the little corkscrew rotini pasta in this vegetable-packed soup, but any small pasta works just as well.

This hearty vegetarian soup needs only thick slices of a whole-grain bread to complete the meal.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 3/8/2012 3:49:05 PM REPORT ABUSE erinls091705 said:

Rating:

I made this using two bags of frozen italian veggies and a can of sliced mushrooms to save time and did everything else the same. It came out delish! My tip would be to use a full can of tomato juice, not just 4 cups. Once I put the pasta in, it got a little thicker than we prefer. Will make it again!

This reply was: Helpful Inspiring

Posted 11/13/2010 8:06:36 PM REPORT ABUSE JayBuck said:

Rating:

Did a bit of adjustment to this - I used low sodium tomato juice and chicken stock, as well as diced tomatos with garlic basil and oregano already cooked into them, a package of small baby carrots, and prepared mushrooms, celery and onions from our local grocery stores (HEB) produce section. The first batch tasted great - until we added the noodles, which changed the taste to bland, and made it mushy. I will leave the noodles out from now on, but its a delictable tomato soup - and easy to prepare!

This reply was: Helpful Inspiring

Posted 11/13/2010 12:08:56 AM REPORT ABUSE greenjaclyn said:

Rating:

Not quite enough pasta to feed my boyfriend who likes to fill up. I also added chicken to the recipe and it turned out amazing. A real great soup, just not super filling so next time I will be adding more noodles and chicken.

This reply was: Helpful Inspiring