The following recipes all start with a carton of canned commercially made tomato soup, but you may use any brand from the supermarket. You may alter any of the recipes listed here to serve whatever many people you're cooking for. Just divide the parts by two, three, or four. You may prepare a big number of these soups and enjoy the leftovers for many days since they store well in the refrigerator or freezer. Oh, and the majority of these recipes can be made with five or fewer ingredients, in 20 minutes or less, and for a fairly low price. 
One-Minute Lasagna Soup What happens if you blend the flavors of soup with lasagna? Yes, it tastes quite good. Make this soup with any leftover spaghetti, meat or no meat, and if you want, some sautéed veggies. (Red bell pepper, eggplant, and zucchini are all delectable.) Don't forget to sprinkle a generous amount of ricotta cheese on top! You will require:
- Canned tomato soup
- Your favorite spaghetti
- Ricotta
- Parmigiano-Reggiano cheese
- Flavorings (salt, pepper, red pepper flakes)
- Choice of meat or veggies
Create it like such: Lasagna Soup in a Hurry: Follow the directions on the pasta box for preparation. While the pasta boils, warm the tomato soup in a microwave or a sauce pan. Ricotta should be added in large amounts, along with cooked pasta. Salt, pepper, and red pepper flakes should also be added. If using ground beef, fully cook it in a skillet before adding it to the soup. No. 2 Tuscan White Bean Soup The protein in this simple soup, which is also suitable for vegetarians and vegans, comes from white beans and kale. More veggies, such carrots, celery, or leeks, are always an option. 
To really savor the flavors of the spices, I prefer to eat this with some country bread. The following things are required: Store-bought tomato soup
- Half a cup of Great Northern or white beans in cans
- A substantial kale bunch
- Sun-dried tomatoes, 1 tablespoon
Create it like such: A Tuscan white bean soup It is necessary to drain and raise the white beans. The tomato soup should be heated in a sauce pan until it starts to boil. After that, stir in the greens until they are wilted. White beans and a teaspoon of sun-dried tomatoes should also be added. Serve! Tomato soup with Grilled Cheese Croutons I think nothing tops a grilled cheese sandwich and a cup of tomato soup. However, because the grilled cheese would be drenched in sauce anyway, why not turn some of it into cheesy croutons? This warm, cheesy, creamy bowl of heaven is unbeatable. The following things are required:
- Store-bought tomato soup
- Bread
- The cheese you like to slice (like cheddar, American, Colby, or a combo)
- Using butter or mayonnaise
Create it like such: Tomato Soup with Grilled Cheese Croutons: Melt the butter in a skillet, spread mayonnaise on the bread, then sandwich the cheese between two pieces of bread (if using). Cook in the pan for about two minutes, or until the cheese starts to melt and the bread becomes golden. On the opposite side, cook for a further two minutes. Cut all or a portion of the grilled cheese sandwich into little squares and place it on a dish. Croutons made of grilled cheese and tomato soup are heated in a saucepan or microwave. soup with tomatoes and creamy tortellini (with Freezer Prep Packs) In each kitchen, store-bought tortellini is a hero who goes unnoticed. For a quick gourmet dinner, stir it into a cup of soup or combine it with your preferred spaghetti sauce. This spicy sausage, greens, and cheese tortellini tomato soup is incredibly tasty. The best part is that you can prepare and freeze all of the components in advance for lazy nights. You will require:
- Canned tomato soup
- 1 or 2 spicy sausages from Italy (casings removed)
- A handful of kale
- Purchased cheese tortellini
- A Parmigiano-Reggiano cheese
The fact that you can prepare and freeze all of the ingredients for this supper in advance (apart from the tomato soup) is one of its finest features. Sausage, kale, and cheese tortellini all freeze nicely. In case you don't have something to make for dinner, you have this on hand. Create it like such: soup with tomatoes and creamy tortellini: The instructions on the packaging for cooking tortellini should be followed. Remove the hot sausage from its casing and brown it in a skillet in the meanwhile. Kale should be added to hot tomato soup and heated through until wilted. Then include the cooked sausage and tortellini. Adding Parmesan cheese as a garnish is optional. Spicy tomato pesto soup Although this cup of soup may not seem to be much at first glance, the taste is excellent. Because of the spicy chili oil, nutty pesto, and crunchy croutons, every bite is a flavor explosion. What you'll need is:
- Store-bought tomato soup
- Chili oil (like the chili onion crunch from Trader Joe's);
- Pesto
- Pine nutlets
- Croutons
Create it like such: Spicy tomato pesto in a soup: Tomato soup may be warmed in a pan or microwave. Add some crumbled croutons and pine nuts to the soup. Add a dab of hot chile oil and a dollop of pesto as garnish. The Instant Pot's taco tomato soup All of your favorite taco tastes are included in this filling meal in soup form. You may make the soup with a Mexican influence just as you want it. You may substitute the ground chicken I use with beef, pig, chorizo, or any other vegetarian alternative. With the toppings, have fun! You'll require:
- Tomato soup in a can
- Canned black beans
- Cans of corn
- Grated meat (chicken, or beef)
- The toppings you choose for tacos
This soup can be done on the stovetop, but I like to make it in my Instant Pot since it only takes five minutes to make a big pot at once, and I can leave it on "keep warm" until I'm ready to eat. The ground beef is browned in a pan. Before adding them to the pot, rinse and drain the black beans and corn. Simmer the tomato soup for a few minutes. 
Fill the bowls with your favorite taco toppings. I used sour cream, sliced avocado, and Cotija cheese, but you could also use tortilla strips and Monterey Jack cheese or even chopped red onion and sliced jalapenos. Tomato soup with a poached egg. This soup is comparable to shakshouka, a Middle Eastern dish made with baked eggs in a hot tomato sauce, or eggs in purgatory. Whatever method of cooking you choose, poaching or soft boiling gives the eggs a runny yolk that pairs beautifully with tomato soup. A little prosciutto, pancetta, or bacon gives this dish a salty, savory edge, but you may omit the meat entirely. Bring some bread for dipping, but don't forget it. You will require:
- Canned tomato soup
- One or two soft-boiled or poached eggs.
- Meats like bacon, prosciutto, and pancetta
- Ricotta
- Dippable dough
Poached Egg in Tomato Soup: Boil eggs for poaching or soft boiling, then set them aside. Cook the meat in a pan until crispy in parallel. Both the stovetop and the microwave may be used to reheat tomato soup. When everything is prepared, mix the egg with a dollop of ricotta cheese and top with pancetta or prosciutto. Serve on toasted bread so that the yolk may be dipped into and absorbed.