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© Meredith Corporation. All rights reserved. Used with permission.
In a 3-1/2- or 4-quart slow cooker, whisk together water and soup until combined. Add tomatoes, celery, carrots, onion, Italian seasoning, garlic, salt and pepper; stir to combine.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. If using Low, turn to High. Stir in noodles; cover and cook for 20 to 30 minutes more or until tender, stirring once halfway through cooking. Gently stir in tofu. Sprinkle with cheese; cover and let stand until cheese is melted.
To serve, sprinkle with chives and, if desired, chopped tomato.