4  cups vegetable or chicken broth
4  cups tomato juice
1  tablespoon dried basil leaves
1  teaspoon salt
1/2  teaspoon dried oregano leaves
1/4  teaspoon pepper
2  medium carrots, sliced (1 cup)
2  medium stalks celery, chopped (1 cup)
1  medium onion, chopped ( 1/2 cup)
1  cup sliced mushrooms
2  cloves garlic, finely chopped
1  can (28 ounces) diced tomatoes, undrained
1 1/2  cups uncooked rotini pasta (4 1/2 ounces)
Shredded Parmesan cheese, if desired