I just finished up some bachelor chow. Campbell's has a number of condensed soups, and one of the recent ones (Tomato, Chipotle, and Olive Oil soup) brings back the memories of the (discontinued) Italian Tomato and Basil soup... (sob, sob, sniffle).
Make up a box (16oz) of Rotini. Any ruffled or curly pasta will do, but smooth noodles don't hold as much tomato love.
Drain and rinse pasta. Set aside.
Into the (now empty) pot, add one stick of BUTTER. Chop into smaller chunks so it melts faster. So you can get to eating faster...
Add a can of Tomato, Chipotle, and Olive Oil soup. Use spoon or spatula to get most of the good stuff out.
Fill soup can 1/2 full of milk or half n half. Stir in order to bring up most of the remaining soup. Add to butter in pot. Heat over low heat, stir occasionally. When butter and soup are mixed, add noodles. Stir until the noodles are covered. Nice thing about low heat is the sauce will stick to the noodles much better.
You can use crumbled hamburger if you want.