Categories: Main Dish, Slow Cooker, Soup

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) cans diced tomatoes, undrained
• 1 1/2 cups uncooked rotini pasta
• shredded parmesan cheese

Directions

1. Add all ingredients except for pasta and cheese to a slow-cooker.

2. Cover and cook on LOW for 8-9 hours.

3. Add in pasta; stir.

4. Increase setting to HIGH; cover and cook 15-20 minutes or until pasta is tender; season with more salt/pepper if desired.

5. Ladle into individual bowls; sprinkle with parmesan cheese.

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