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Ingredients1 h 46 m servings 115 cals
Original recipe yields 8 servings
- Bring a large pot of lightly salted water to a boil; add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat oil in a large saucepan over medium heat; add orange bell pepper, red bell pepper, celery, carrots, and garlic. Cook and stir until slightly tender, about 5 minutes.
- Pour tomato soup plus 1/2 can water into saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer until flavors combine, about 1 hour. Serve over cooked pasta.
- Cook's Note:
- You can use whole wheat pasta.
Per Serving: 115 calories; 1.2 g fat; 23.1 g carbohydrates; 3.8 g protein; 3 mg cholesterol; 453 mg sodium. Full nutrition
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