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Ingredients
4 Cups chicken broth
4 Cups tomato juice
1 Tablespoon dried basil leaves
1 Teaspoon salt
1/2 Teaspoon dried oregano leaves
1/4 Teaspoon pepper
1 Cup carrots, sliced
1 Cup celery, chopped
1/2 Cup onion, chopped
1 Cup fresh mushrooms, sliced
2 Garlic cloves, finely chopped
1 (28 oz) Can diced tomatoes, undrained
1 1/2 Cups uncooked Rotini pasta
4 1/2 Ounces shredded Parmesan cheese
Instructions
Mix all ingredients except pasta and cheese in a 4 to 5 quart crockpot. Cover and cook on LOW for 7 to 8 hours or until vegetables are tender. Stir in pasta. Cover and cook on HIGH for an additional 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.