My kids don't eat soup, so I thought I would use this to ease them into the idea. I didn't like the results and they wouldn't eat it until I added some sugar to the "sauce" and lots of cheese. This was enough for one of them to eat it, but the others still weren't interested. Maybe I didn't have the right ratio of water to the other ingredients (it did continue to thicken after it was done as stated previously).
I saw NELady's photo of this recipe while hosting in the Pick A Chef thread this morning. I really should know better than to show up for a shift here without eating! ;) But if I make that mistake again, this will be the recipe I know can be whipped up with just a couple ingredients, that are always on hand! It's stormy weather today & I have two boys (DS & DH) that don't like the "soup" part of soup. So this pasta filled recipe was perfect for our lunch. Thanks for sharing your recipe, DB!
This is a fantastic soup - reminds me of eating tomato soup as a kid on a cold day (it is snowing outside). I made the soup while my husband fixed up some grilled cheese sandwiches - perfect Sunday lunch. My only issue is the lack of measurements in the recipe - I omitted the salt (because of the bouillon and the salt mixes), used 1/2 teaspoon of black pepper, onion salt, and garlic salt. I started with 2 cups of water, then added 1/2 cup at a time until I reached the consitency I wanted (which was pretty thick - I like thick tomato soup). All in all I think I used about 3 1/2 cups. I should have added a wee bit more water because it thickened quite a bit after I turned off the heat. I can see why this soup was popular with kids - there aren't any "weird" chunks of veggies in there - just the pasta and the tomato soup. I used tri-colored organic shell pasta. Delicious. Since we were eating this soup with grilled cheese sandwiches, I didn't add any cheese to the soup. Thank you for posting this recipe! Made for PAC March/April '09.