Type what you have

Ingredients

• ✓ onion powder
• tomato sauce
• sugar
• oregano
• garlic pepper

Instructions

1. 1 Stir tomato sauce, onion powder, sugar, oregano, and garlic pepper seasoning together in a bowl until smooth.

By DIVIANA

Ingredients

• ✓ onion powder
• penne pasta
• tuna
• salt
• alfredo sauce
• parmesan cheese

Instructions

1. 1 Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.
2. 2 Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.

By Angel Mom

Ingredients

• ✓ onion powder
• garlic powder
• chili powder
• black pepper
• chicken breast
• butter
• heavy cream
• salt

Instructions

1. 1 Combine garlic powder, chili powder, onion powder, and pepper in a shallow dish. Add chicken strips and toss until coated on all sides.
2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Add seasoned chicken strips. Cook and stir in hot butter until browned on all sides, 4 to 5 minutes. Remove chicken from the skillet and set aside.
3. 3 Pour heavy cream into the skillet over medium heat, scraping up all the brown bits. Lower heat and simmer until sauce has reduced by half, 5 to 7 minutes. Add remaining 2 tablespoons butter and stir until melted. Return chicken to the skillet and heat until chicken is warmed through. Season with salt.

By Yoly

Ingredients

• ✓ onion powder
• olive oil
• onion
• garlic
• ground beef
• tomato sauce
• tomato
• pepperoni sausage
• green bell pepper
• mushroom
• garlic salt
• salt
• black pepper
• oregano
• italian seasoning

Instructions

1. 1 In a medium skillet over medium heat, warm oil and saute onions and garlic until caramelized; set aside.
2. 2 In a large skillet over medium heat, cook ground beef until almost browned. Add onions and garlic and cook for 3 minutes.
3. 3 In a large pot over medium heat, combine tomato sauce and stewed tomatoes; bring to a boil and then reduce heat. Simmer sauce for 15 minutes.
4. 4 Stir pepperoni, ground beef mixture and green peppers into sauce; cover and simmer for 30 minutes.
5. 5 Stir in mushrooms, garlic salt, salt, ground black pepper, onion powder, oregano and Italian seasoning. Simmer for 10 minutes and serve.

By Tracie

Ingredients

• ✓ onion powder
• turkey bacon
• angel hair pasta
• plain greek yogurt
• parmesan cheese
• egg
• italian seasoning
• red pepper flakes
• garlic salt

Instructions

1. 1 Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain, let cool, and crumble.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
3. 3 Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl.
4. 4 Drain pasta and return to the pot. Pour egg mixture over the pasta while still warm. Cook and stir over low heat for 1 to 2 minutes. Add bacon pieces and toss to coat.

By thedailygourmet

Ingredients

• ✓ onion powder
• ground beef
• tomato sauce
• basil
• oregano
• garlic powder
• white sugar
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
2. 2 Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into beef. Bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.

By Jess

Ingredients

• ✓ onion powder
• ground beef
• egg
• bread crumb
• parmesan cheese
• basil
• chicken broth
• escarole
• orzo pasta
• carrot

Instructions

1. 1 Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.
2. 2 Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.
3. 3 Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.
4. 4 Serve hot and enjoy!

By Star Pooley

Ingredients

• ✓ onion powder
• oregano
• salt
• parsley
• garlic salt
• sugar
• black pepper
• basil
• thyme
• celery salt

Instructions

1. 1 Mix together oregano, salt, parsley, garlic salt, onion powder, sugar, pepper, basil, thyme, and celery salt in a bowl. Store in a tightly sealed container until ready to use.

By Debby

Ingredients

• ✓ onion powder
• red pepper flakes
• black pepper
• parsley
• rosemary
• basil
• oregano
• tomato paste
• tomato
• tomato sauce
• tomato
• zucchini
• salt
• sweet pepper
• green bell pepper
• onion
• garlic
• turkey sausage
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook and stir sausage and garlic in hot oil until browned and crumbly, 5 to 7 minutes. Transfer sausage and garlic to a plate using a slotted spoon, leaving any drippings in the saucepan.
2. 2 Saute onion, green pepper, sweet pepper, and salt in the same saucepan until slightly softened, about 5 minutes. Add zucchini and continue cooking until onion is translucent, 5 to 10 minutes more. Drain off any excess liquid.
3. 3 Stir sausage, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, oregano, basil, rosemary, parsley, black pepper, and red pepper flakes into onion-zucchini mixture. Bring to a simmer, reduce heat to low, cover the saucepan with a lid, and cook, stirring occasionally, until flavors blend and sauce is thickened, about 2 hours.

By Jenykell

Ingredients

• ✓ onion powder
• russet potato
• vegetable broth
• thyme
• rosemary
• oregano
• basil
• parsley
• sage
• garlic

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and let steam dry for a minute or two; return to the pot.
2. 2 Pour vegetable broth, thyme, rosemary, oregano, basil, onion powder, parsley, sage, and garlic over potatoes; mash with a potato masher.

By jodster52

Ingredients

• ✓ onion powder
• olive oil
• garlic
• tomato
• tomato puree
• oregano
• parsley
• romano cheese
• parmesan cheese
• bay leaf

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until aromatic and tender, about 1 minute.
2. 2 Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

By EIORE

Ingredients

• ✓ onion powder
• bread crumb
• romano cheese
• parsley
• salt
• black pepper
• garlic powder
• water
• egg
• ground beef

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together in a large bowl; stir in water and eggs.
3. 3 Add ground beef and mix until well combined.
4. 4 Form mixture into balls and place on a nonstick baking sheet.
5. 5 Bake in the preheated oven cooked through and evenly browned, about 30 minutes.
6. 6 Serve and enjoy!

By Dawn Fronius

Ingredients

• ✓ onion powder
• water
• white sugar
• active dry yeast
• bread flour
• romano cheese
• olive oil
• salt
• basil
• oregano
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Mix warm water, sugar, and yeast together in a large bowl; let sit until mixture is foamy, about 5 minutes.
3. 3 Stir 3 cups flour, Romano cheese, olive oil, salt, basil, oregano, garlic powder, and onion powder into yeast mixture. Gradually mix in remaining 3 cups flour until incorporated; dough will be stiff.
4. 4 Knead dough on a lightly floured surface until smooth and rubbery, 5 to 10 minutes.
5. 5 Place dough into an oiled bowl and turn until the surface is coated. Cover with a damp dish towel and let rise until doubled in volume, about 1 hour.
6. 6 Punch dough down to release air; shape into two loaves. Place each loaf into a greased 9x5-inch loaf pan. Let rise until doubled in volume, about 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven for 35 minutes. Remove loaves from the pans and let cool on wire racks for at least 15 minutes before slicing.

By Ann Barr

Ingredients

• ✓ onion powder
• olive oil
• garlic
• black pepper
• salt
• chicken breast
• balsamic vinegar
• basil
• mozzarella cheese
• roma tomato
• olive oil

Instructions

1. 1 Mix 1/4 cup olive oil, garlic, onion powder, pepper, and salt together in a bowl. Place chicken breasts into a shallow dish and pour marinade over top. Refrigerate for at least 4 hours.
2. 2 Meanwhile, heat balsamic vinegar in a small saucepan to a slow boil. Allow to boil for 15 minutes, watching carefully to prevent burning. Cook until vinegar has reduced to half the original volume. Remove from the stove and let cool completely.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Layer the basil, mozzarella cheese, and tomato slices evenly onto each piece of chicken. Roll chicken up and secure with toothpicks.
5. 5 Heat olive oil in an oven-safe skillet over medium heat. Add stuffed chicken breasts and sear until browned, 3 to 4 minutes per side.
6. 6 Transfer the skillet to the preheated oven and bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Allow stuffed chicken breasts to rest for 5 minutes. Drizzle with balsamic reduction before serving.

By SunnyDaysNora

Ingredients

• ✓ onion powder
• confectioners sugar
• brown sugar
• tomato paste
• tomato sauce
• marjoram
• sage
• thyme
• salt
• allspice
• rosemary
• basil
• garlic powder
• oregano
• bay leaf
• red pepper
• italian seasoning
• red wine
• green pepper
• mushroom
• onion
• white wine
• spicy sausage

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a large pot combine white wine, onion, mushrooms and bell pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian seasoning, crushed red pepper, bay leaves, oregano, onion powder, garlic powder, basil, rosemary, allspice, salt, thyme, sage, marjoram, tomato sauce, tomato paste and sausage. Reduce heat, cover and simmer for 45 minutes.
3. 3 Stir in brown sugar and confectioners' sugar; simmer, uncovered, for 30 minutes.

By Jeremy Lawrence

Ingredients

• ✓ onion powder
• olive oil
• yellow bell pepper
• red bell pepper
• mushroom
• onion
• zucchini
• garlic
• steak seasoning
• turkey kielbasa
• balsamic vinegar
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Stir in red and yellow bell peppers, mushrooms, zucchini, onion, and garlic. Season with steak seasoning and onion powder; reduce heat to low, cover, and cook until vegetables are tender, about 10 minutes.
2. 2 Stir in sausage; cook, stirring occasionally, for 10 minutes. Just before serving, add a splash of balsamic vinegar, and sprinkle liberally with Parmesan cheese.

By Hawn

Ingredients

• ✓ onion powder
• chicken breast
• olive oil
• salt
• black pepper
• garlic powder
• oregano
• red pepper flakes
• sun-dried tomato
• oil
• black olive
• hoagie roll

Instructions

1. 1 Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
2. 2 In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
3. 3 Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

By Dave G

Ingredients

• ✓ onion powder
• bread crumb
• parmesan cheese
• italian seasoning
• salt
• basil
• garlic powder
• black pepper
• flour
• egg
• eggplant
• marinara sauce
• mozzarella cheese

Instructions

1. 1 Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl.
2. 2 Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a tray and let rest for 5 minutes.
3. 3 Preheat an air fryer to 370 degrees F (185 degrees C).
4. 4 Place breaded eggplant rounds in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more.
5. 5 Top each eggplant round with marinara sauce and 1 slice of mozzarella cheese. Place the basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.
6. 6 Serve hot and enjoy!

By Yoly

Ingredients

• ✓ onion powder
• olive oil
• chicken breast
• salt
• black pepper
• potato
• green bell pepper
• oregano
• red pepper flakes
• tomato
• tomato paste
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat oil in a large skillet over medium heat. Season chicken breasts on both sides with salt and pepper. Cook chicken in hot oil until completely browned, 2 to 3 minutes per side. Transfer chicken to the prepared baking dish; cover tightly with aluminum foil.
3. 3 Place potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until vegetables soften, 10 to 15 minutes. Add tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over chicken breasts; tightly cover again with the aluminum foil.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By KXR173

Ingredients

• ✓ onion powder
• bread
• olive oil
• garlic powder
• salt
• black pepper
• strawberry
• tomato
• feta cheese
• red onion
• olive oil
• red wine vinegar
• honey

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
3. 3 Bake in preheated oven until toasted, about 10 minutes.
4. 4 Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.

By Debra

Ingredients

• ✓ onion powder
• medium seashell pasta
• butter
• olive oil
• parsley
• garlic
• button mushroom
• asparagus
• salt
• black pepper
• scallop
• mascarpone cheese
• milk

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
2. 2 Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Mix in parsley and garlic and cook until fragrant, about 2 minutes. Add mushrooms and asparagus; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.
3. 3 Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.
4. 4 While scallops are cooking, combine mascarpone cheese, milk, and remaining 2 tablespoons butter in a small saucepan over medium heat. Cook and stir until sauce is warm and butter is completely melted and blended in.
5. 5 Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.

By Andy Smith

Ingredients

• ✓ onion powder
• ground beef
• egg
• bread crumb
• parmesan cheese
• parsley
• garlic
• salt
• black pepper
• oregano
• basil
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine ground beef, eggs, bread crumbs, Parmesan cheese, parsley, garlic, onion powder, salt, black pepper, oregano, and basil in a large bowl; form into 2-inch meatballs.
3. 3 Wrap 1 half-slice bacon around 1 meatball; turn meatball 45 degrees and wrap 1 half-slice bacon around meatball to enclose. Repeat with remaining bacon and meatballs, forming 12 meatballs, wrapping each with 2 half-slices bacon. Place meatballs onto the prepared baking sheet, seam sides down.
4. 4 Bake in the preheated oven until meatballs no longer pink inside and bacon crisp, about 45 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C). Pour off excess grease.

By Jen Swanson

Ingredients

• ✓ onion powder
• ground pork
• red wine vinegar
• parsley
• garlic powder
• basil
• salt
• black pepper
• paprika
• red pepper flakes
• fennel seed
• brown sugar
• oregano
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork and red wine vinegar in a large mixing bowl. Sprinkle with parsley, garlic powder, onion powder, basil, salt, black pepper, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme.
3. 3 Knead until flecks of spice are evenly distributed throughout meat.
4. 4 Divide sausage into thirds. Form each into a 3-inch diameter log, wrap securely in plastic wrap, and place in a zip-top bag. Refrigerate for at least 12 hours before cooking.
5. 5 When ready to cook, remove logs from the zip-top bags and place on a cutting board. Use a finely serrated knife to cut logs right through the plastic wrapping into 1/4- to 1/2-inch-thick patties. Carefully remove and discard any plastic.
6. 6 Heat a large skillet over medium heat. Working in batches, cook sausage patties in the hot skillet until no longer pink in the center, 2 to 6 minutes per side, depending on thickness. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Michelle Leigh Gossman

Ingredients

• ✓ onion powder
• salami
• artichoke heart
• cherry tomato
• mushroom
• egg
• milk
• green onion
• garlic
• basil
• salt
• black pepper
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
2. 2 Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
3. 3 Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
4. 4 Bake until eggs are set and cheese is melted, about 20 minutes.

By Shagen McBride

Ingredients

• ✓ onion powder
• ground beef
• black pepper
• tomato sauce
• tomato
• salt
• basil
• oregano
• garlic powder
• thyme
• red pepper flakes
• tomato paste
• zucchini

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir in tomato paste.
3. 3 Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

By Sarah

Ingredients

• ✓ onion powder
• tomato paste
• water
• parmesan cheese
• honey
• garlic
• anchovy paste
• oregano
• marjoram
• basil
• black pepper
• cayenne pepper
• red pepper flake
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomato paste, water, Parmesan cheese, honey, garlic, anchovy paste, onion powder, oregano, marjoram, basil, black pepper, cayenne pepper, red pepper flakes, and salt into a medium bowl; mix until well blended, breaking up any clumps of cheese.
3. 3 Set sauce aside for 30 minutes to allow the flavors to blend; spread over pizza dough and prepare pizza as desired.

By Angie Gorkoff

Ingredients

• ✓ onion powder
• all-purpose flour
• garlic powder
• salt
• black pepper
• beef stew meat
• vegetable oil
• baby carrot
• yellow onion
• potato
• celery
• garlic
• red wine
• beef broth
• tomato paste
• rosemary

Instructions

1. 1 Whisk together flour, onion powder, garlic powder, salt, and pepper in a large shallow bowl. Add beef to seasoned flour and toss until evenly coated; shake off any excess flour.
2. 2 Heat oil in a large skillet over medium heat. Cook beef in hot oil, stirring occasionally, until browned on all sides, 5 to 10 minutes. Transfer beef to the slow cooker; add carrots, onion, potatoes, celery, and garlic.
3. 3 Whisk together red wine, beef broth, tomato paste, and rosemary in a small bowl until smooth; pour over beef and vegetables.
4. 4 Cook on Low until beef and vegetables are tender, 4 to 6 hours.

By Christine Foley Wanner

Ingredients

• ✓ onion powder
• tomato
• olive oil
• onion
• garlic
• tomato sauce
• oregano
• salt
• black pepper
• meatless ground beef substitute
• vegan bread crumb
• parsley flakes
• garlic powder
• spaghetti

Instructions

1. 1 Dice tomatoes and return them to the can with their juice.
2. 2 Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and cook, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
3. 3 Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
5. 5 Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
6. 6 Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.

By fabeveryday

Ingredients

• ✓ onion powder
• whole wheat pasta
• vegetable oil
• orange bell pepper
• red bell pepper
• celery
• carrot
• garlic
• tomato soup
• water
• potato
• chicken broth
• basil
• salt
• black pepper

Instructions

1. 1 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.
2. 2 Heat oil in a large saucepan over medium heat. Cook and stir bell peppers, celery, carrots, and garlic in hot oil until slightly tender, about 5 minutes.
3. 3 Pour tomato soup plus 1/2 can of water into the saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer soup until flavors combine, about 1 hour.
4. 4 Serve soup over cooked pasta.

By usmcwifey

Ingredients

• ✓ onion powder
• onion
• celery
• mushroom
• garlic
• chicken broth
• tomato paste
• oregano
• black pepper
• white sugar
• celery salt
• basil
• seasoned salt
• vegetable oil
• all-purpose flour

Instructions

1. 1 Combine about 1/4 each onions, celery, mushrooms, and garlic with 1/4 cup chicken broth in the bowl of a food processor; pulse until smooth, adding more chicken broth as necessary. Transfer puréed vegetable mixture to a large pot. Repeat with remaining onions, celery, mushrooms, and garlic.
2. 2 Stir remaining chicken broth into vegetable purée in the pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes.
3. 3 Stir tomato paste, oregano, black pepper, sugar, celery salt, basil, onion powder, and seasoned salt into vegetable purée-broth mixture; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes more.
4. 4 Whisk oil and flour into sauce until smooth.

By LifeMadeDelicious