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Slow-Cooker Tomato Rotini Soup

 16 Ratings
4 Comments
  • Prep Time 15 min
  • Total Time 9 hr 35 min
  • Servings 12

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

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

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

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.

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.

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