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Slow-Cooker Tomato Rotini Soup

  • Prep 15 min
  • Total 9 hr 35 min
  • Servings 12

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

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
105
Calories from Fat
10
% Daily Value
Total Fat
1g
Saturated Fat
2g
Cholesterol
0mg
Sodium
940mg
Total Carbohydrate
21g
Dietary Fiber
2g
Protein
5g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Starch; 1 Vegetable;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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