Looking for a comforting, hearty, and nutritious vegetarian meal? This Tomato-Rotini Soup is packed with vegetables and flavor, making it the perfect dish to serve with thick slices of whole-grain bread. Plus, it’s super easy to make using a slow cooker!
Ingredients:
- 4 cups vegetable 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
- 2 medium celery stalks, chopped
- 1 medium onion, chopped
- 1 cup sliced fresh mushrooms
- 2 cloves garlic, finely chopped
- 1 (28-ounce) can diced tomatoes, undrained
- 1 1/2 cups uncooked rotini pasta
- Shredded Parmesan cheese (optional)
Directions:
- In a slow cooker, mix all ingredients except for the pasta and cheese.
- Cover and cook on Low heat for 8 to 9 hours.
- Stir in uncooked pasta. Increase heat to High, cover, and cook for an additional 15 to 20 minutes, or until pasta is tender.
- If desired, sprinkle each serving with shredded Parmesan cheese.
Enjoy this flavorful, veggie-packed soup as a wholesome main dish. It’s perfect for cozy dinners and even better with a side of crusty bread!