1 (20 ounce) can tomato soup
1 (11 ounce) can sliced mushrooms, drained
1/2 tablespoon chopped green bell pepper
1 (4.5 ounce) can tomato paste
1 (10.75 ounce) can condensed tomato soup
2 cups grated Parmesan cheese
1 teaspoon salt
1 pound carrots, shredded
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Meanwhile, in the zucchini quarters, stir tomato soup and mushrooms into the pot of boiling water. Cover, reduce heat, cover, and simmer for 5 minutes; serve.
Meanwhile, in a medium skillet over medium heat, saute onions in 2 tablespoons olive oil until golden. Stir to the tomatoes and brown with everything else.
Stir in the onion and celery; sprinkle with basil and oregano. Sprinkle over the stew, and remove from heat. Simmer for 2 hours, stirring occasionally.
Meanwhile, in a medium skillet over medium heat, bring 1/4 cup olive oil to a boil. Add pasta, turning occasionally, until pasta is well coated. Stir with favorite sour cream.
Form soup in a neat 2-inch layer in a slow cooker.
Cover soup with a damp cloth; let cook on low for 6 to 8 hours.