The spices in my cabinet were calling my name on a frigid day after work. I wanted nothing more than a bowl of soup to warm my soul. Pretty sure I had stowed away a can of Campbell’s Tomato Soup in the back of my cabinet, so I got on my tippy toes and reached as far as I could until I felt the can (I felt like I was in one of those old orange juice commercials).
An easy recipe that makes a huge difference.
- 1 can Campbell’s Tomato Soup
- 1 cup Almond Milk or Milk use the empty Campbell’s can
- 1 tsp dried parsley flakes
- 1 tsp red pepper flakes
- Dash Garlic Salt & Pepper
- 1 1/2 Tbsp freshly minced garlic
- 1/4 cup freshly grated parmesan divided
- 1 cup whole wheat pasta optional – I like to use Elbows or Fusilli pasta
Prepare the optional pasta according to package
Pour the can of Campbell’s Tomato Soup & almond milk into a sauce pan. Stir on low heat until the tomato chunks disappear. As the soup begins to warm, add the parsley flakes, red pepper flakes, garlic salt, pepper, and freshly minced garlic and stir until evenly dispersed. Slowly add in about half of the parmesan until melted.
Once the soup is ready, pour into a serving bowl and add the drained pasta (optional) to the soup. Top with the rest of the parmesan. Feel free to add Oyster crackers instead of the pasta; however, this soup is flavorful and filling without either!
Does anyone else automatically sing “Campbell’s Chicken Noodle – Possibilities” the moment they hear the word ‘Campbell’s?’
All Photos belong to me. Please do not replicate.