A heartwarming dish that embodies the essence of Amish cuisine and brings together fresh ingredients, rich flavors, and satisfying textures.
Ingredients
Scale:
1 medium onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, diced
1 zucchini, diced
1 (28 oz) can crushed tomatoes
2 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 cups egg noodles
1 cup heavy cream
Fresh parsley or basil for garnish
Instructions
In your slow cooker, add the diced onion, minced garlic, sliced carrots, diced celery, and diced zucchini. Stir to combine all the vegetables thoroughly.
Pour in the crushed tomatoes and vegetable broth. Add the dried basil, oregano, salt, and pepper. Mix everything well to ensure the seasonings are evenly distributed.
Cover the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours.
About 30 minutes before serving, add the egg noodles to the slow cooker. If you're on the low setting, switch to high for this step.
Once the noodles are cooked, stir in the heavy cream, adjusting the seasoning as needed. Allow the soup to cook for an additional 10 minutes on low.
Before serving, garnish your soup with chopped fresh parsley or basil.
