Canned soup add-ins (ingredient, frozen, tomatoes, bread)

[rrah]

It's a cool, rainy day so I opened a can of Progresso Chicken Noodle soup for lunch. I also made some fresh salsa over the weekend. Since there was a small bit of that left I poured some of the juice into the soup and a bit of the salsa. It made the ordinary canned soup into a great lunch. I can't believe I've never thought about adding stuff to canned soup before

What do you add to canned soups that kicks it up?

[greatblueheron]

To Progresso tomato, I might add chopped tomatoes, spicy V8 or hot sauce and either cooked rice or pasta. Like it spicy. Salsa would work too. Add in bits of vegetable leftovers...

[ralphfr]

Progresso Pasta e Fagioli. Thinned out with some chicken stock and sprinkled with fresh chopped parsley. Lots of grated pecorino of course. If I'm feeling really energetic I'll saute some sliced garlic in the pot first! Might even go all out and make some garlic bread!

[eureka1]

Any beef-based soup benefits from a slug of port.

[Dogboa]

I only use canned "cream of ....." as an ingredient in other dishes, very rarely. Otherwise I don't use canned soups. Homemade is so much better!

[silibran]

Most canned soups are high in sodium. I tend to avoid them for this reason. Progresso soups are usually very high in sodium.

[TabulaRasa]

I feel like Progresso are the least offensive of the canned soups.

[evening sun]

If it's a broth type soup, I will add some frozen veg. But once winter arrives I make a home made soup every week.

[Charlie&Rose]

I used to add extra pasta to canned soups, making it thick, like a stew. There is to much sodium, in canned soups for me now....did you ever check sodium content...I now make my own soup

[rrah]

For those commenting on the sodium content--well aware of it and buy the lowered sodium soups. We rarely eat it, but I keep it around for when one of us is sick or just needs a quick lunch. This can has been in the pantry for months.