Tomato Basil Pasta Recipe


Customer Submitted Recipe by Ann McIntosh

I just had to write about the Tomato Basil Soup. I have been with the Fountain of Juice for some time and have tried almost everything but what I did with the tomato basil soup was amazing. Not only is the soup nice and thick but low in sodium, calories, sugar and zero cholesterol. How many of us love a good low-fat pasta dish? Is there such a thing? I say a resounding yes, but the calories you say. Well, in comes the tomato basil soup with all those beautiful ingredients. So let's see how we can make this delicious and enjoyable pasta dish all the while low-fat and healthy for the family to enjoy.


  • 1 box pasta (ziti, penne whatever you like)
  • 1 large red pepper diced
  • 1 large green pepper diced
  • 1 large red onion chopped
  • 1 pkg portabella mushrooms
  • 2 tbsp olive oil
  • 1/4 tsp oregano
  • 1/4 tsp Italian dressing
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Cayenne pepper or pepper flakes if you like spicy


  1. Completely thaw the TFOJ Tomato Basil Soup
  2. Prepare pasta per instructions on package (do not overcook)
  3. In a large saucepan on med/high sautee vegetables for 5 minutes
  4. Add mushrooms and continue to saute another 2 minutes
  5. Add seasonings and adjust to personal taste
  6. Lower stove to medium
  7. After pasta is cooked and drained (do not rinse) add to saucepan and mix well with veggies
  8. Continue until blended then add tomato basil soup while slowly mixing
  9. When properly blended add, salt, pepper and/or cayenne
  10. If you want to add another vegetable, use 2 cups spinach after adding soup and continue to blend
  11. Serve hot and enjoy

Sounds amazing Ann! Thanks for sending in your wonderful recipe. Cheers!

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