This was a left over freezer soup success. I love to make soup out of left overs. So don't ever throw anything away. Put it in the freezer then once a month on clean out day create your own version. Use what you have and save money and time.
I created this dish from left over tomato soup and pork roast. I always have some type of pasta in the pantry. Add a few herbs and spices and you're on your way to real comfort food.
Serves 4-6
Ingredients:
2 cups cooked pork roast, diced
1 quart tomato soup
1 tablespoon fresh basil, minced or 1 teaspoon dried
pinch cayenne pepper
1 cup cooked pasta of choice. I used egg noodle pasta
1 tablespoon Parmesan Reggiano cheese, freshly grated
See tips for cooking pasta
Instructions:
Heat tomato soup in large pot. Add 2 cups water, roast, basil and pepper. Cook on medium high for 20 minutes. Add noodles and heat additional 5 minutes. Reduce heat. Ladle soup into bowls and top with cheese.