This slow cooker 5-ingredient Amish tomato noodle soup is exactly the kind of thing my aunt shows up with at every summer potluck, and somehow the pot is always scraped clean first. It’s simple, cozy, and all about those fresh garden tomatoes that start piling up in late summer.
Fresh garden tomatoes scattered on a kitchen counter
The recipe leans into old-fashioned Amish-style cooking: humble pantry ingredients, egg noodles for comfort, and a long, gentle simmer that turns fresh tomatoes into a rich, slightly sweet broth. It’s the kind of low-effort, big-payoff soup you can toss in the slow cooker before work and come home to a house that smells like someone’s been cooking all day.
Serve this tomato noodle soup straight from the slow cooker with a ladle and some oven-warm crusty bread or soft dinner rolls for dunking. A simple side salad with cucumbers, sweet onions, and a light vinaigrette keeps the meal feeling fresh, especially in summer when tomatoes are at their peak.
Slow cooker tomato noodle soup served with bread
At potlucks, I like to set out grated Parmesan or shredded cheddar and a small bowl of fresh chopped herbs so everyone can top their own bowl. It also pairs really well with grilled cheese sandwiches or buttered toast if you’re turning it into an easy weeknight dinner.
Slow Cooker Amish Tomato Noodle Soup
Servings: 6
Ingredients
3 pounds ripe fresh garden tomatoes, cored and chopped (about 8–10 medium)
4 cups low-sodium chicken broth (or vegetable broth)
1 medium yellow onion, finely chopped
2 teaspoons kosher salt, plus more to taste
8 ounces wide egg noodles (dried, Amish-style if available)
Directions
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