Creamy, delicious, and this cheesy soup reheats beautifully for leftovers.
Add the cheese and cook, stirring occasionally, until cheese melts. Whisk in the sour cream. Add the pasta and basil.
Reduce heat to low, crack the lid to let steam escape, and cook 2-4 hours to thicken a bit.
Serve topped with a sprinkle of red pepper flakes and with Tostitos scoops.
This soup has a little zing to it from the Rotel, so if serving children, opt for Mild Rotel diced tomatoes and green chilies.