SLOW-COOKER TOMATO ROTINI SOUP

Slow-Cooker Tomato Rotini Soup image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h35m

Yield 12

Number Of Ingredients 14

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:

Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.
Cover and cook on low heat setting 8 to 9 hours.
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.

Nutrition Facts : Calories 105, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg