Tomato Rotini Soup

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

• Ready In: 9 hrs 20 mins
• 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

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.