Total Time
9hrs 20mins
Prep 20 mins
Cook 9 hrs

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

Ingredients Nutrition


  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.


Most Helpful

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 January 07, 2014

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 December 01, 2008

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 September 13, 2005

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