There's nothing wrong with soup from a can. I am definitely not a food snob, and prepared soups offer tons of convenience and versatility. This recipe actually uses a couple of cans of tomato soup to add flavor and body to the final finished product. I am not averse to using a can of cream of chicken soup or cream of celery soup in a casserole or some other recipe either.
But I do love making homemade soups in the wintertime. I have my old standbys. But I'm always on the lookout for something new, too, and I couldn't resist this one while scrolling through Facebook. See? Something good comes from Facebook.
I did some recipe revision since I couldn't get all the ingredients locally. And I think it turned out well. But I've also included a link to the original recipe, which used a slow cooker. That would be a great option if you're going to be gone all day.
I was surprised the recipe didn't have added salt. However, the flavorful Italian sausage, the prepared tomato soup and the chicken broth offered just the right amount of salt without adding more.
If you have leftovers - like we did - you will likely need to add a little milk as you reheat it. Pasta invariably absorbs liquid. If you try it, let me know what you think!