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

  1. 1
    Place the shells on to boil. Remove from the heat once al dente.
  2. 2
    Mix 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).
  3. 3
    Drain the water from the shells then add the soup, stir to coat.

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