Step-by-Step Instructions
1. Build the Base in the Slow Cooker
In a 5- to 7-quart slow cooker, combine the crushed tomatoes, broth, diced onion, minced garlic, brown sugar, dried basil, dried oregano, salt, pepper, and butter. Stir everything together until well mixed.
2. Slow Cook
Cover with the lid and cook on LOW for 5 to 6 hours or HIGH for 2 to 3 hours. This slow simmer allows the onions to soften completely and gives the tomato flavors time to meld and sweeten.
3. Add the Noodles
About 20 to 30 minutes before serving, turn the slow cooker to HIGH and stir in the dry egg noodles. Cover and cook until the noodles are tender (check at the 20-minute mark to prevent them from getting too soft).
Pro Tip: If you plan on having leftover soup, cook the egg noodles separately on the stovetop and add them directly to individual bowls when serving. Leaving cooked noodles in the slow cooker long-term causes them to absorb excess broth.
4. Finish with Cream and Serve
Stir in the heavy cream or evaporated milk during the last 5 minutes of cooking for a silkier texture. Taste and adjust seasoning with extra salt or brown sugar if desired. Ladle hot into bowls and top with fresh parsley, a sprinkle of parmesan, or serve alongside warm buttered bread.
Quick Cooking Tips
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Extra Creamy Variation: Blend the soup base with an immersion blender right before adding the noodles if you prefer a smoother broth without onion bits.
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Add Vegetables: Diced celery or finely grated carrots melt right into the soup base during the slow cook step, adding subtle natural sweetness and extra nutrients
