Ingredients
- 1 tbsp olive oil
- 300g pack ready-made mini meatballs
- 2 x 400g cans chopped tomatoes
- 300ml milk
- 1 tbsp dried oregano
- 200g pasta shapes
- 8 thin wholemeal baguette slices
- 50g cheddar, grated
- small bunch basil, torn
Method
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Heat the oil in a large, deep frying pan and fry the meatballs for 5-10 mins until browned. Tip in the tomatoes, milk, 200ml water and oregano and simmer for 10-15 mins, until the soup thickens a little.
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Pour in the pasta shapes and simmer until cooked – follow pack timings. Meanwhile, make the cheesy croutons. Heat grill to High, pop the baguette slices on a baking tray and top with the cheese. Grill until melted, keep warm.
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When the pasta is cooked, remove the soup from the heat and stir in the basil. Divide between bowls and serve with the basil and cheesy croutons on top.