A bowl of tomato soup that has become a proper dinner, thickened with pasta and the richness already built into the can. This shelf does the work, so you just boil pasta, warm the soup, and finish with butter and a handful of cheese.

Serves 2. 20 minutes, 15 at the stove.

About 540 calories a serving, 19 g protein, 86 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 8 ounces of pasta until just tender, about 9 minutes. While the pasta cooks, pour the can of creamy tomato soup into a saucepan and warm over medium heat, stirring now and then.9 min
2. When the pasta is done, drain it and add it to the warm soup along with 1 tablespoon of butter and 1/4 cup of grated Parmesan. Stir until the butter melts and the cheese is mixed in, then taste and add salt and pepper.

Note Swap the Parmesan for any hard cheese you have; good aged Cheddar works well. Leftovers keep three days refrigerated; reheat gently with a splash of water to loosen. Serve with crusty bread to soak the sauce, or a simple green salad to cut through the richness.