My family really enjoyed this soup that Katie originally made. I made a couple changes, so here's my version. I hope you enjoy it!
1.5 lbs. ground beef
1 cans (26 oz. each) condensed tomato soup, undiluted
3 1/4 cups water
1 jar (28 oz.) spaghetti sauce
1 tbs. Italian seasoning
1 cups (8 oz.) shredded cheddar cheese
In soup kettle, cook beef over medium heat until no longer pink; drain. Add soup, water, spaghetti sauce, and Italian seasoning. Bring to a boil. Remove from heat. Add cheese and stir until melted.
Divide into freezer bags. Freeze.
Thaw. Bring soup to a boil. Reduce heat and simmer, uncovered for 15 minutes. Add additional cheese if desired.