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Slow-Cooker Tomato Rotini Soup

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By Betty Crocker Kitchens
Updated Jan 3, 2010
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Put an Italian spin on tomato soup with the addition of basil, oregano and rotini pasta.

Slow-Cooker Tomato Rotini Soup

  • Prep Time 15 min
  • Total 9 hr 35 min
  • Servings 12
  • Ingredients 14
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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

Instructions

  • Step 
    1
    Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.
  • Step 
    2
    Cover and cook on low heat setting 8 to 9 hours.
  • Step 
    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.

Nutrition

105 Calories
1g Total Fat
5g Protein
21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
105
Calories from Fat
10
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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