SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. In a 3 1/2- or 4-quart slow cooker whisk together the water and soup. Stir in undrained tomatoes, the celery, carrot, onion, garlic, Italian seasoning, salt, and pepper.
2. Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3-1/2 to 4 hours.
3. Gently stir in tofu cubes and spaghetti. Sprinkle each serving with cheese. Makes 6 servings.