Tomato Soup & Shells
8 ingredients
3 steps
Ingredients
- 7 -8 ounces mini pasta shells, uncooked
- 1 (10 1/2 ounce) can condensed tomato soup, undiluted
- 5 ounces whipping cream
- 1 -2 ounce Velveeta cheese, cubed
- 1 teaspoon butter
- 1/8 - 1/4 teaspoon garlic powder
- 1/8 - 1/4 teaspoon onion powder
- salt & pepper, to taste
Directions
-
1Place the shells on to boil. Remove from the heat once al dente.
-
2Mix the rest of the ingredients together in a small sauce pan. Simmer over low heat while the shells are boiling. (Make sure not to burn).
-
3Drain the water from the shells then add the soup, stir to coat.
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