INGREDIENTS
- 1(16 ounce) package elbow macaroni
- 2(10 ounce) cans tomato soup
DIRECTIONS
- In lightly salted water, cook macaroni according to package directions, drain.
- In pan you cooked macaroni in, empty soup into pan and slightly warm. You don’t need to bring the soup to a boil (and do not add any water!).
- Add macaroni back to pan and stir thoroughly mixing macaroni with soup.
- Salt and pepper if you would like. Eat warm and enjoy.
I see chunks of tomato in this soup. Looks like it was made with canned, diced tomatoes and not tomato soup!
Was it soup or diced tomatoes?
As a young married wife, I would make this quite often, because we couldn’t afford any meat to put in it. I did add some extra spices and things to it, to make up for the fact that it lacked meat.
Hubby got used to it. Only could afford meat, he was overwhelmed with the fact that it tasted so much different! LOL LOL