Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
7 hrs
total:
7 hrs 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3-1/2- or 4-quart slow cooker whisk together the water and soup until combined. Add tomatoes, celery, carrots, onion, Italian seasoning, garlic, salt, and pepper; stir to combine.

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  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in noodles; cover and cook for 20 to 30 minutes more or until tender, stirring once halfway through cooking. Gently stir in tofu cubes. Sprinkle with cheese; cover and let stand until cheese is melted.

  • To serve, sprinkle with chives and, if desired, chopped tomato.

Nutrition Facts

317 calories; fat 9g; cholesterol 40mg; saturated fat 2g; carbohydrates 42g; mono fat 1g; poly fat 3g; insoluble fiber 5g; sugars 5g; protein 17g; vitamin a 3449.9IU; vitamin c 8.9mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.4mg; vitamin b6 0.1mg; folate 76.6mcg; vitamin b12 0.2mcg; sodium 447mg; potassium 401mg; calcium 181.7mg; iron 3.2mg.
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