Ingredients:

• 2–3 cups leftover Italian zuppa soup (with sausage, potatoes, etc.) 

• 2 cups cooked pasta (penne or rigatoni works best) 

• 1 cup shredded mozzarella 

• ¼ cup grated Parmesan 

Instructions:

1. Preheat oven to 375°F (190°C). 

2. If the soup is very brothy, simmer it down slightly to thicken. 

3. Mix the soup with cooked pasta. 

4. Transfer to a baking dish. 

5. Top with mozzarella and Parmesan. 

6. Bake 15–20 minutes until the cheese is melted and lightly browned. 

Variation: Add spinach or cabbage before baking for extra greens

Quick Overall Tips

• Use Greek yogurt instead of sour cream 

• Add extra vegetables to stretch leftovers 

• Choose whole grains over refined carbs 

• Watch sodium—leftovers can already be salty