This is a weeknight soup that starts with Swanson's bottled broth, already simmered with vegetables and herbs, so you only need to heat it and add pasta and a finish of butter and garlic. Ten minutes flat.

Serves 2. 15 minutes, 10 at the stove.

About 180 calories a serving, 10 g protein, 18 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Microwave the Swanson broth in the cup according to the package directions until steaming, about three minutes.3 min
2. While the broth heats, bring a small pot of salted water to a rolling boil and add one and a half ounces of small pasta shapes. Cook until just tender, about eight to ten minutes.
3. Mince one clove of garlic and warm one tablespoon of butter in a soup pot over medium heat. When it foams, add the garlic and cook for thirty seconds until fragrant.1 min
4. Pour the hot broth into the pot with the butter and garlic, then drain the pasta into the pot. Season with salt and pepper to taste and serve at once.

Note Swap small ditalini, orzo, or even broken spaghetti for any pasta on hand. Leftovers keep covered in the fridge for two days. Serve with crusty bread and grated cheese if you have them, or with a simple salad.