Soup on the double


Ingredients 6
Servings 6
Time

Ingredients

  • 2
    cans tomato soup
  • 800
    ml
    milk
  • 80
    g
    pasta shells, cooked
  • 10
    ml
    dried basil (more or less, to taste)
  • 125
    ml
    cream
  • 30
    ml
    Parmesan cheese, grated
 

Method

 
Heat the contents of cans of tomato soup with the same quantity of milk (in place of suggested water) to simmering point. Add pasta shells. Sprinkle basil over. Add cream and sprinkle with Parmesan and milled black pepper before serving.
 

Read more on: soup
 

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