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"I adapted the original recipe for this flavorful soup so I could make it in the slow cooker," writes Lydia Kroese from Minnetonka, Minnesota. "It's ideal for staff luncheons at the school where I work, since we don't have easy access to a stove or oven."
Nutritional Facts 1 serving (1 cup) equals 149 calories, 6 g fat (2 g saturated fat), 16 mg cholesterol, 809 mg sodium, 16 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Hearty Pasta Tomato Soup in Quick Cooking September/October 2001, p49
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Reviewed on Feb. 22, 2009 by jillbu
This soup really was amazing, as it snowed again today in Vermont, what a treat to first smell this soup and then to eat it! and dont forget the cheese, it is the finishing touch!
Reviewed on Oct. 05, 2008 by mpatterson
This is a wonderful recipe. I add the zucchini closer to the end because I don't like it to be over cooked. My family loves this soup and I've had a lot of recipe requests.Melissa
This is a wonderful recipe. I add the zucchini closer to the end because I don't like it to be over cooked. My family loves this soup and I've had a lot of recipe requests.
Melissa
Reviewed on Aug. 12, 2008 by NorthernLightsGirl
This is a great soup recipe. And so easy. I did however make afew changes. I changed the zucchini to fresh green beans that I microwaved first so they would not be crunchy. Added 2 small potatoes that I peeled and then chopped.I blended the mushrooms so that my picky eaters could not pick them out. And added spiral pasta instead of the tortellini. Thanks for a wonderful recipe Lydia.
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