this recipe from august 2003 bh&g magazine, using one of mine and my youngest dd's favorite pastas. this makes up into a very nice side dish served with a fish or chicken dinner, but good with roasts as well.
i made this up from ideas from a couple of other recipes. i sometimes like to whisk a little skim milk into the soup before pouring on top so that it infiltrates down to the bottom of the pan better. you could sprinkle the top of the soup with bread crumb
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