Tomato Rotini Soup

Name: Tomato Rotini Soup
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 10 serving(s)
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

Submitted by ratherbeswimmin

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

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photo by Jane from Ohio

Ready In:: 9hrs 20mins
Ingredients:: 14
Serves:: 10

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

directions

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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Reviews

This soup was excellent. I made it during the Arctic Blast we just had. We were eating hot and delicious soup when the weather was -5 degrees below zero with a wind chill of -38 below zero. It was good and warming. The only thing I would do different would be to cook the rotini and then add it. It seemed to go soggy the next day.

Jane from Ohio
We loved this soup! DH even said it was one of the best soups we've had in a while. I only put in maybe 1/2 as much tomato juice and broth, so it was thick. Thank you!

Vino Girl
A good soup. I didn't have any celery so I used frozen corn instead, and used grated Asiago on top. Delicious. I can see this being a great "base" soup for pasta e fagioli, chili, even a spicy vegetable soup.

Tornado Ali
Oh my, this was GREAT! This was so easy to put together, but tasted like I had put a lot of effort into it. I used a whole box of rotini (16 oz) so it turned out to be very thick. When I make it again, I will use the recommmended 8oz of pasta so it is more "soupy." We ate this with leftover biscuits and a ceasar salad. Thanks for sharing this wonderful recipe, NurseDi!

Shiraz
This was just OK. Not sure why it didn't turn out for me especially with all the ingredients.

Laura O.