Campbell's beef rib roast soup becomes a full supper when you pour it over tender egg noodles and finish with a swirl of sour cream. The soup brings its own beefy, savory warmth; you just add body and comfort.

Serves 2. 25 minutes, 10 at the stove.

About 340 calories a serving, 18 g protein, 3 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a rolling boil over high heat and cook 4 oz egg noodles until tender, about 7 minutes; drain and toss with 1 tablespoon butter.10 min
2. While the noodles cook, pour the entire can of soup into a separate saucepan and bring to a simmer over medium heat, stirring occasionally, until warmed through, about 5 minutes.5 min
3. Divide the noodles between two bowls and ladle the hot soup over them; season with salt and pepper to taste, top each bowl with 2 tablespoons sour cream, and serve at once.

Note Swap sour cream for a dollop of plain yogurt or creme fraiche if you prefer. Leftovers keep in the refrigerator for three days; reheat gently with a splash of water. Serve with crusty bread or a simple green salad on the side.