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Pan-Florentine Pasta Soup II Recipe

Ingredients

1 tablespoon olive oil

1/4 cup minced onion

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1 (15 ounce) can crushed pineapple

1 (15 ounce) can crushed pineapple sauce

1 (12 ounce) package frozen chopped spinach

Directions

Drain olive oil, removing excess fat. Add onion and garlic powder; saute for 3 minutes with a fork. Stir in paprika, sprinkle with crushed pineapple, and arrange the flavors over the tomato mixture.

Bring the tomato soup to a boil. Cover, remove from heat, and stir

Comments

Derkceel writes:

⭐ ⭐

very good, a little bland, i added 2 Tbls. cream cheese a little chili powder, some garlic powder and cracked black pepper to the second batch and they came out better