Ingredients1 h 46 m servings 115
- 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 23.1 3.8 3 453 Full nutrition
ReviewsRead all reviews 3
Made this for myself when recovering from the flu. I liked it quite a bit. I had to use condensed tomato soup, which I added water to instead of ready to serve soup... too contagious to go to ...
Such an awesome tasting soup! First minestrone soup I’ve ever made and I’m normally making soups alone but I convinced my husband we can do this for supper! We had 5 hours before supper LOL .