Back to the Cutting Board
Tomato Noodle Soup
adapted from Food.com 
Soup | Servings: 4
Prep time: 5 min | Cook time: 20 | Total time: 30 min
- 30 oz. (2 cans) tomato sauce
- 3 cups water
- 2 tsp. sugar
- 1/2 tsp. garlic powder
- 1/2 tsp. garlic salt (or substitute garlic powder and add extra salt at the end)
- 8 to 10 oz. pasta*
- 1 cup packed freshly shredded sharp cheddar cheese (about 5 oz.)
- 2 tbsp. milk
- 1 tbsp. butter
- Salt, to taste
*I used 3 oz. Stelline (little stars) and 5 oz. Ditalini (short tubes). I couldn’t find actual “O”-shaped pasta at my grocery store. If you’re using large, thin pasta (like Os), 10 oz. should work. If you have small, thick pasta like I used, stick to about 8 oz. You may need to experiment with different amounts to find the right pasta to tomato soup ratio for you.
- In a large pot, stir together the tomato sauce, water, sugar, garlic powder and garlic salt. Bring to a boil.
- Add pasta and turn down to medium-low heat. Cover partially and simmer, stirring frequently, for 15-20 minutes or until the pasta is cooked. You especially need to pay attention in the first 5-10 minutes because the pasta will stick to the bottom of the pot if you don’t stir every minute or so.
- Turn the heat to low and stir in the shredded cheese until melted.
- Stir in milk and butter. Taste and add salt if desired. Remove from heat and serve immediately.
Store in a covered container in the fridge for up to 3 days. Reheat in the microwave or over low heat on the stove. You may need to add in little more water or milk.