I had some left over tomato soup in the refrigerator, but that was not sufficient for the three of us for a full meal. Then I thought of this recipe that I had book-marked some time back and gave it a try as I was too lazy to make anything else. Lucky for me and my family who ate this, this turned out quite good.
Recipe Source:Taste of home
1/2 cup each chopped carrot, celery and onion
1/8 teaspoon each dried basil, oregano and thyme
2 tablespoons olive oil
1 can (19 ounces or 2 1/2 cups)Tomato soup or ready-to-serve tomato basil or hearty tomato soup
1 cup Vegetable broth or chicken broth
1/3 cup uncooked orzo pasta
Saute the carrot, celery, onion, basil, oregano and thyme in oil for 8-10 minutes or until vegetables are crisp-tender.
Add soup and broth. Bring to a boil. Stir in orzo. Reduce heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.