Quick and Easy Pasta Fagioli Soup

This soup was inspired by Giada. I was pregnant with Puppet and channel surfing when I landed on Food Network. As you know, when you get a craving, you have to have it. Normally, I use fresh ingredients, but my craving would not wait! I used what I had readily available. This soup is sure to warm up your bones this winter and so fast to whip up that you won’t be stuck in the kitchen all day preparing it.

Pasta Fagioli

1 can of condensed bean and bacon soup
1 cup of water
4 cups of chicken broth or stock
1 ripe tomato, diced
1-2 dashes of onion powder
1-2 dashes of garlic powder
Salt and pepper to taste

Half package of small shell pasta, cooked al dente

In a large saucepan over medium high heat, combine soup, water and broth. Add tomato, onion and garlic powders. Bring to a boil. Reduce heat to simmer for 10 minutes. Add cooked pasta and salt and pepper to taste and stir. Serves 2-4.

TIPS:
1.  If you need more soup, just add more broth/stock and season to taste.
2.  I used small shell pasta, but you can use any of your favorites or whatever you have on hand.
3.  Try not to overcook your pasta. Once you add it to the soup, it will start to absorb more liquid and may become mushy. Another option would be to add cooked pasta to each individual bowl and ladle soup over it and then serve.

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