Budget food: Tomato soup with pasta and eggs

We probably have too many tins of soup in the cupboard, but soup on it's own isn't always enough to fill you up. So here is a trick to make tomato soup go further:

Tomato soup with pasta and eggs (2 portions)

2 tins of tomato soup of your choice and brand (pack of 4 Heinz for £2.99)
2 eggs (6 freerange eggs £1.85)
50g of dried Conchiglietti (one 250g bag is £0.49)

(portion cost from Sainsburys: £1.09)

1. Hardboil the eggs and peal them. Cut them into 8 pieces each.
2. Boil the pasta in another pan and strain them.
3. Use the same pan as whatever finished first to heat the tomato soup. I'm a fan of anything which cuts down on washing up.
4. Pour out the soup in bowls and add the half the pasta and eggs to each bowl.

...and that's it. It doesn't matter if the pasta or eggs cool down while the soup is heating. They'll heat back up when they are added to the soup. Add some basil if you want to. We have a basil plant in a bot in the kitchen windowsill so we use fresh basil, but dried will do just as well.

The best part is this meal is that the tins of soup and dried pasta last forever, and the eggs have a fairly long lifespan as well so you don't have to worry about having to throw anything out!