Heat olive oil in a skillet over medium-high heat until it starts wafting smoke. Add in carrots, celery, onion and tomato paste.
Cook until softened, about 5 minutes. Transfer to a slow cooker. Stir the flour into the vegetables.
Add in basil, oregano, tomatoes, water, bouillon, honey and salt. Stir a bit and cover.
Cook for about 4-6 hours on LOW.
Remove lid and stir in cream that has been warmed, Parmesan cheese and parsley. Meanwhile, cook the pasta until al dente over the stove. Add the cooked pasta into the slow cooker.
Serving
Suggestions
Ladle into bowls and top with additional Parmesan.
Originally Submitted
8/2/2013
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