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Lasagna Soup

This is a really easy semi-homemade soup. I call it semi-homemade because it is basically doctored tomato soup from a jar (Rao's being my brand of choice). I needed something warm and hearty to serve a friend who had just driven eight hours to see me, and the bonus to this was that I could use up the pesky quarter box of lasagna noodles that remained after making last week's lasagna.

This will make two hearty servings rather than my usual meal for one.

1 jar or can of your favorite tomato soup

1/4 package of your favorite lasagna noodles

1 clove garlic, finally chopped

1 Tbsp onion, finely chopped

1 cup diced vegetables ( I used a mix of fresh red pepper and roasted vegetables; use what you have on hand and what you like, this is to add some interest to the soup)

1 Tbsp grated Parmesan

2 tsps finely julienned basil leaves

1 tsp olive oil

Salt to taste

About an hour before you are ready to eat, break your lasagna noodles into uneven bite-sized pieces and cover with boiling water. Set aside until needed.

When ready to eat, heat the olive oil in a pan until shimmering. Add the garlic and onion to the pan and cook until translucent and fragrant -- this will take anywhere from 20 to 90 seconds, depending on how finely you have chopped your alliums.

Add any raw vegetables that you will be using and cook, stirring often, for a couple of minutes.

Drain the noodles and add them and the tomato soup to the pan. Lower the heat and cook until the soup is very hot and the lasagna noodles are al dente, about five minutes.

Add the roasted vegetables, if using, and heat through.

Check for seasoning and serve the soup piping hot, each bowl topped with half of the grated Parmesan and half of the basil.

Under ten minutes to make. (Plus a hands-off hour rehydrating time for the lasagna noodles.)

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