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
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
-
Step1Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.
-
Step2Cover and cook on low heat setting 8 to 9 hours.
-
Step3Stir 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 1/2Tips from the Betty Crocker Kitchens
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