Ingredients:
 | 1/4 Cup Orzo, Ditalini or other small pasta |
| Pinch of salt |
| 19 Oz can of Vegetable Soup (Progresso is recommended) |
| 1/4 Cup of Chopped Ham |
| 2 Tbs Freshly Grated Parmigiano-Reggino |
Prepares 2 servings
Preparation time: Not known
Cook time: Not known
| Bring a saucepan of water to a boil. |
| Add pasta and salt to taste. |
| Cook, stirring occasionally, until the orzo is tender. |
| Drain the pasta, reserving a little of the water. |
| Meanwhile, heat the soup to a simmer. |
| Stir the ham and cooked pasta into the soup. |
| Add a little of the reserved cooking water if the soup is too thick. |
| Turn off the heat, and stir in the cheese. |
| Serve immediately. |
Note: For Gourmet Club purposes, (16 cup of soup servings), the recipe ingredients should be 4 to 5 times more than indicated here.