TOMATO ROTINI SOUP

Tomato Rotini Soup image

A good simple stew that can cook all day in the crock-pot. Freezes well. Adapted from Betty Crocker for my family's taste.

Provided by ratherbeswimmin

Time 9h20m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

4 cups vegetable broth (or chicken broth)
4 cups tomato juice
1 tablespoon dried basil leaves
1 -1 1/2 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon pepper
1 cup sliced carrot
1 cup sliced celery
1/2 cup chopped onion
1 cup sliced mushrooms
2 -3 cloves garlic, minced
1 (28 ounce) can diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta
shredded parmesan cheese

Steps:

Add all ingredients except for pasta and cheese to a slow-cooker.
Cover and cook on LOW for 8-9 hours.
Add in pasta; stir.
Increase setting to HIGH; cover and cook 15-20 minutes or until pasta is tender; season with more salt/pepper if desired.
Ladle into individual bowls; sprinkle with parmesan cheese.

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