One can of condensed soup stretched into a full supper with water, butter, and a handful of pantry staples. The macaroni thickens as it cooks, turning this into something more like a stew than soup. Serve in bowls with crackers or bread.

Serves 2. 25 minutes, 8 at the stove.

About 60 calories a serving, 1 g protein, 0 g carbohydrate, 6 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon butter in a pot over medium heat. Pour in the contents of 1 can of condensed soup and 2 cups water, stirring to combine. Bring to a simmer.10 min
2. Let the soup simmer for 15 minutes, stirring occasionally, until the rehydrated potatoes and macaroni are tender and the broth has thickened. Taste and season with salt and pepper as needed.15 min
3. Ladle into two bowls and serve hot.

Note Swap the canned soup for homemade stock and fresh vegetables if you have time another night. Leftovers keep refrigerated for three days and reheat gently on the stovetop, adding a splash of water if the soup has thickened too much. Serve with oyster crackers, torn bread, or a grilled cheese sandwich on the side.