In a saucepan, add ¾ of your soup and bring to a boil. Meanwhile, chop your thyme.

Once the soup is boiled, add your pasta and stir, so the pasta doesn’t stick to each other as it initially softens up. Keep a close eye that the pasta does not stick to the bottom as you cook to package instructions. Add in your thyme.

As the liquid begins to evaporate, add in your remaining soup in ¼ cup quantities. You’re essentially treating it like a risotto. Once your soup is al dente, plate it and top with gruyere, parmesan and parsley. If you’re feeling fancy, you can turn your oven onto broil and pop your pasta in the oven so the cheese gets all browned. Or you can get your blowtorch out…That’s it. That’s the whole recipe. Done in 15 minutes.